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That gravity is fine for a straight sour like a flanders red (though that is out of style, but then so is Oude tarte), or an aged pale. If you are adding fruit though that is probably a bit much. Most fruit lambics have an O.G. to the base beer somewhere close to the neighborhood of 1.051 or...

Its 4 months old at the moment and and I can't taste any oak at all. (I taste any time I take a gravity reading). I used 1 ounce of french oak chips, boiled in water for 10 minutes, drained, and then soaked in Cab Sav for 2 weeks.

My intention was to get as much of the Sacch out as possible, and then add in the brett in the hopes of more or less killing off any Sacc left. I did this becuase I was worried that otherwise the Sacc would just go to sleep for a bit and then wake up as soon as I added the currants. of course...

For what its worth I didn't brew the kit but brewed a clone with an almost identical grain bill and hop schedule. When I did it I primaried with the abbey yeast and then when the beer hit 1.016 I cold crashed it for 72 hours. I then racked to secondary and added 8 oz starters of both brett L...

Notice what the troll says: "I FEEL". Not "I think", or "I believe", or "I postulate", but rather "I FEEL". As if your "Feelings" have anything at all to do with it...but as others have said "Trolls gonna Troll". What a joke.

I am not wanting to hijack this thread. but I have a directly related question: I currently have a lambic that was started the first friday in April of this year. My O.G. was a bout 1.054. I pitched Wyeast lambic blend. it has gotten dregs from a few sours. Its gravity is currently 1.002...

Thats what I have read. I was wanting to use it as a primary in a Saison-style beer. That was why I was asking for Ravenshead's recipe.

Heh Ravenshead, do you mind posting or linking your recipe? I picked up a vial of Brett B Trois this past weekend since my LHBS (high gravity) still had some in stock, and I have been wondering about just what to brew with it.

Thanks for sharing the recipe, this looks pretty great. :mug:

Thanks so much, I appreciate. Set to brew a Consecration Clone tomorrow, I suppose this will go next in line. :ban:

I don't know what to tell you other than that, as has already been said, Lambics tend to "get sick" at least once along the way. If I had to guess I would say that the diaper aroma is from the pediococus in which case the Brett should clear it up given enough time. If its a result of the Brett...

I can't speak to the Dirty diaper aroma but that Gravity seems awfully high for an 8 month old lambic. Mine is only 3 months old and is currently sitting at 1.008 (as of 3 days ago). I think I had hit 1.013 within 2 weeks of pitching and I also pitched Wyeast 3278 lambic blend. Is there...

I for one would be very interested in your grain bill, recipe, and process. :mug:

@jmich24: that looks more or less exactly like my Lambic that has been going since the beginning of april, and I pitched wyeast lambic blend.

Brewed this recipe on the first of June, bottled on the 14th, and it is already carbed enough to be delicious. (not at 4 volumes yet, but still DAMN tasty). :ban:

The Grain Bill for the morebeer kit contains 8 Ounces of Acidulated malt. I assume this is what he is asking about. Personally I wouldn't mess with your water unless it is really off. Of course I would also be (am) tempted to use bottled spring water for the recipe.

For the record Brewtarget is listing the Sterlings as having 4.5% on average. I am inclined to agree with midfielder5 though. 28 IBU is going to be way to high.

Those IBU's are totally different from what what brewTarget lists. Even though I fully grant that Beersmith is the better software 1.1for Sterlings @ 1 min seems high to me, as does the 19+ for the 30 min addition. This is what Brewtaget lists for the same hop schedule: 0.5 oz Styrian...

Thats good to know Steve. Out of curiosity how much Oak did you use and how soon did you add it? Brett can produce sourness as well so its possible that as it chews down on your malto you will get some sourness out of that.

Thanks and Cheers! I was planning on going the cab-soaked-oak-chips route. I was thinking 1/2 ounce but am still unsure if thats the right amount, or not. I was also thinking I would add the chips first thing to secondary along with the brett.