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I have two batches of ~15 month old Flanders Red based on Jamil's recipe. The first batch was fermented with two packs of Roselare (one was rather old) and the second was pitched onto the yeast cake of the first two weeks later. Both received a fair amount of bugs over the last year (house...

I brewed up my first Lambic with ECY20 about 10 weeks ago. Just took a sample and it's down to 1.009 (calculated refracometer reading, OG: 1.052). The taste is remarkably similar to apple cider as it has quite a bit of clean sour apple tartness with a bit of tannin. While this beer is nowhere...

If you are looking for something along the lines of Jolly Pumpkin funk/sourness with a relatively quick (~4-6 weeks) turnaround, I suggest you check out the "Can You Brew It" episode where they clone Bam Biere. I've brewed the recipe twice with Bam dregs in the secondary/keg. Both of my...

The reference is an article composed by Peter Bouckaert in 1996. Pretty good read actually. "As starch adjunct corngrits is used in amounts around 10-12% for economical and taste aspects. Beer brewed with some starch adjunct gives a lighter, more digestable beer Almost all Belgian beers use...

For what it's worth, Rodenbach uses corn in their mash. Home Brew Digest has a very interesting article on the Rodenbach process composed by Peter Bouckaert in 1996. http://hbd.org/brewery/library/Rodnbch.html On Corn: "As starch adjunct corngrits is used in amounts around 10-12% for...

Any reason you chose to do a separate lacto fermentation as opposed to a sour mash? Do you have to make any adjustments for boiling 1/3 of the volume with hops and the remaining volume without?