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That is just how Cantillon does it, and I suspect it is because they don't have a single tank to fit all the wort in pre-boil. When we did this, we scaled the pre-boil volume to the boil kettle and then worked backwards.

Not sure if this will help, but I converted and scaled down the Cantillon brew schedule here: http://funkfactorybrewing.blogspot.com/2011/12/cantillon-turbid-mash.html Its to 10 gallons, so halve that if you are doing 5. Its more of a guideline than anything. Hardest part about turbid mash is...

You think they get any yeast from the previous use of the oak?

Yea, I'd venture to guess this is the first time Lambic yeast has been pitched into keeved cider. What do the french typically use as a fermentation vessel when keeving?

Follow up on this, I have a successful keeve :) http://funkfactorybrewing.blogspot.com/2013/01/cider-keeve-day-23.html

Ah, ok, I thought on first read that you were saying Brett drops-out, as in dies off and does nothing. Glad you like the blog. Its been fun learning and doing these projects. I'm headed up to O'so in a couple weeks to brew batch 2 of the lambic ;) This time no yeast will be pitched :eek:

I have a hard time believing all commercial strains of Brett drop out and do nothing after 6-9 months. Be that as it may, I recently listened to a presentation of Chad Yakobson's where he was talking about how Brett doesn't need sugar to survive. It will still work and create esters. I find...

The wild yeast from a coolship isn't trained to ferment beer. Not only that, but its a crap shoot as to what you'll get. The Belgians have had hundreds of years to refine their inoculated barrels and in effect "culture" their yeast. The yeast in the barrels is well trained to ferment beer...

They don't clean spider webs or kill spiders because spiders eat fruit flies. fruit flies carry acetobacter. No matter what, if using a coolship, you will get stuff into your wort that you don't want. The idea is to have the good stuff out compete the bad stuff. If you aren't pumping wort...

my oldest one is 12mo old, but tastes amazing, so i'd say its worth it. Especially considering its 60 gallons, so when I go to bottle this, I'll have a **** ton. Sounds like you had a bit too much O2 permeation? or some very active pedio. I think that its somewhat a shot in the dark when you...

runs4beer - not accounting for the slope, that is 199 gallons. pretty cool!

HA! so it does. apparently I can't read :) Still, why would you skin the pears?

OBSCZONER - you should give your Lambic more than 2 months to age before fruiting it. Also, why would you skin the pears?

2 gallons of brett pitched into a wine barrel!?! dafuq? Oldsock - not surprised to hear thing are still in flux. We are relatively new to sours and still figuring things out here in America. I would think a program like the NB La Folie one would be relatively set in place though.

Yep, this is called Solera. Decently common, and a great way to "blend" old beer with younger, building complexity and character. Most report great results. Also, for a commercial example, this is how NB does La Folie.

No, they don't have a press of their own. At least not yet. We had juice pressed to fill 2 wine barrels. But when we asked if they could grind the apples and let the pulp sit for 24 hours before pressing, they said they couldn't. Do you know if any presses in the US are keeving?

First time trying to keeve. http://funkfactorybrewing.blogspot.com/2012/12/cider-keeve.html Its way more work than I thought ;)

Yea, its a long, slow, fermentation. I think my "minimalist lambic" regularly bubbled the air-lock for like 3 months.

Brett isn't a souring agent, so if you are looking to make a sour beer, you'll need to use lacto. Look into berliner weisses. Especially this one: http://www.ratebeer.com/beer/1809-berliner-style-weisse/72316/

The bubbles are there because you have a thin pellicle that has formed, and so is capturing the air as it comes up. I'm sure the other carboy is just as funky, but due to the way you've handled it, less O2 exposure and so a pellicle hasn't formed yet.