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As in wheat berries, raw barley and the un-gelatinized stuff? Yes, same issue. I did the whole 60pils/40wheat berries lambic mash once, don't think I'll do another. Though I have certainly made good beers with flaked (gelatinized) wheat instead of malted. Tried to cover this in the OP, but...

Most real lambic I've had seemed pretty funky... I like most Cantillon including their gueuze and various special barrel blends. It got me interested in making some of these beers and aging in barrels for over a year. Probably the funkiest beer I had was a beer from Plan Bee, absolute...

Okay that's a lot... Favorite funky sour beer would be Cantillon Lou pepe kriek. I like some side project I've had too. Brew day tomorrow. 55% pils 35% wheat malt 5% oats 5% vienna. Mash at 156. Start in stainless and when it's slowing move to oak (usually after taking beer out, I add more...

Hi folks, been reading these forums but not much of a contributor. I've actually been making beer for a long time but only in the last couple years have I tried my hand at using brett, lacto and pedio, aging in a couple oak barrels. Okay so here's what my problem, and what I've tried. Frankly...