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Does anyone have any information on how to clone the mythical Swedish Stormaktsporter? (http://www.ratebeer.com/beer/narke-kaggen-stormaktsporter/58057/) Here is a Swedish TV show on the beer: What I currently have is the following: OG: 1100 ABV: 9.5 English hops are used...

I was just making sure. Us Belgians don't call it lambic unless the beer is in wooden barrels :-) Anyway, a guy on a Dutch language forum who makes his own lambic recommends that you leave the beer on the brett, as this is also what happens in wooden barrels.

I assume you are not making a real lambic, i.e. in a wooden barrel?

I was thinking of brewing a sweet porter or stout, and then add the honey and let the sucker dry out. But not sure whether that is a good idea. :)

Will do. You are smart.:)

My one gallon raspberry mead is ready to be racked off the raspberries. Simple question: do you press the liquid out of the raspberries? I want to recover as much as possible!

OK, thanks for the info. And yes, I did mean the Wyeast 1388. I was too lazy to look up the number. The yeast in a Duvel bottle is a different, bottle yeast. That's the same here in Belgium. Are there any other clean English or American yeasts that are typical for a stout that would also...

Three related questions 1. Has anyone made a BOMM braggot with Duvel yeast? Results? Recipe? 2. Has anyone made an imperial stoutish BOMM braggot with Duvel yeast? Results? Recipe? 3. When we brew a triple in Belgium, some of us add the sugar not during the boil but into the 2nd or 3rd day...

Has anyone ever tried to add the honey after a couple of days of fermentation of the beer? That's what we do in Belgium with the sugar of the triples.

Not my favorite style either, although I am Belgian. But there are good, average and bad tripels. You should try a Tripel Karmeliet. By far the best one around.

Well, basically anything from the following brewers is awesome: Boon, Cantillon, 3 Fonteinen, Girardin, Oud Beersel, De Cam, Tilquin, Timmermans. Plus anything that you find in the ratebeer top 50-100 lambic styles, for me with the exception of faro, which is sweetened gueuze. The problem...

I can only recommend that you taste sours as much as possible, even in small sips (remember grandma saying that one needs to try a new type of food ten times before one can decide whether one likes it or not). It'll come, eventually.

Then, my good sir, we have nothing in common. :D

You haven't tried the good stuff. Top fruit lambics are bone-dry.

You should REALLY first try to get your hands on a good quality "Oude Kriek" ("old" kriek) from any of the following brewers: Boon, 3 Fonteinen, Cantillon, Oud Beersel, Timmermans, De Cam, etc., before you start making your own kriek. I think there may even be a Mort Subite Oude Kriek. There is...

The fruit is still floating on top of the beer. Is that because of CO2 taking the fruit to the surface? And can I expect the fruit to sink to the bottom? Is that a sign that the lambic is "done"?

From Antwerp, and still living there. :)

Aha, ok, that's already something useful. Still: once the raspberries have become white, is there still any flavor to be transferred? In other words, if I taste a raspberry, and it has become flavorless, can I bottle?

I have a follow-up question. As I am from Belgium, I can buy lambic straight from the brewer, and recently I have done so: Girardin sells 10 liter boxes of old lambic. I added 1.5 kg of frozen raspberries to the lambic, 10 days ago, and refermentation is now slowing down. Why the long (many...

Thanks for the info. To be honest, I'm not a scientist at all. I have noticed that whenever I drink or brew, and refer to science, I can get away with anything :)