50 Gallon Cantillon Turbid Mash ... and pizza, mostly photos.

[ChugachBrewing]

I actually filled this last one to the brim, or very close to it. It definitely blew a bit off, and I probably need to top off sometime soon. It still bubbles occasionally so I'm sure the blanket is there.

All I can find for nails are 304 grade in town. Anyone got some extras they'd be willing to trade/send? I'm looking for 6-10 of them, rather than ordering a pound online. Gracie.

 

[TNGabe]

All I can find for nails are 304 grade in town. Anyone got some extras they'd be willing to trade/send? I'm looking for 6-10 of them, rather than ordering a pound online. Gracie.

What do you need? Isn't 304 foodgrade stainless?

 

[mo_feezy]

Can you post details on the turbid mash? (assuming you did that)
This is awesome. Way to set the bar.

 

[IslandLizard]

A few shots of the chill...

Very cool and informative thread. The pix tell it all, well most of it.
Can't wait for those 2 of the world's strongest men to show up. Lifting those barrels sounds awfully dangerous.

2 questions:
I wonder what that "half keg" is for on the bottom of the pole. What did you do with the other half? Art project?

You mentioned using a coolship to chill, but I only see a plate chiller. Do you have pics of your coolship?

 

[levifunk]

Very cool and informative thread. The pix tell it all, well most of it.
Can't wait for those 2 of the world's strongest men to show up. Lifting those barrels sounds awfully dangerous.

2 questions:
I wonder what that "half keg" is for on the bottom of the pole. What did you do with the other half? Art project?

You mentioned using a coolship to chill, but I only see a plate chiller. Do you have pics of your coolship?

This is funny because answering 1 questions answers them both. The half keg is his "coolship".

 

[ChugachBrewing]

That's the "other half" of the coolship. Might turn it into a light or something (art project?).

The mash schedule was based off of Cantillon - from Brewing Techniques magazine, May-August 1997, as well as a LOT of other reading I've done on the topic.

I don't know - IS 304 food grade? I thought 316 was a higher grade and is in all the info out there. I'm not sure though.

Barrel move got delayed - one of the guys had an engagement. I'll post photos if they get it done. Other wise, I might use rollers to roll the rack to where I want it.

 

[BigBeer4All]

Amazing, love the process and your brewing style.

Will definitely look into said cantillon article for more detailed turbine mash descriptions.

 

[ChugachBrewing]

Nails are in. Thank you LeviFunk, very, very much.
Lambic kinda tastes like pineapples right now.

 

[SavoryChef]

I may have missed it, but what are the nails for?

 

[ChugachBrewing]

Tasting without contaminating. Unofficially noted as a "vinnie nail"


https://www.homebrewtalk.com/f51/installing-vinnie-nail-barrel-393161/
http://discussions.probrewer.com/showthread.php?23357-Hole-for-quot-Vinnie-Nail-quot

 

[suprchunk]

Amazing, love the process and your brewing style.

Will definitely look into said cantillon article for more detailed turbine mash descriptions.

In case you don't have the back issues of BT, here you go: LINKY

 

[ChugachBrewing]

There it is. Thanks Mr. Chunk. This is also a great book:
Jean-Xavier Guinard, Lambic (Brewers Publications, Boulder, Colorado, 1990)

It is out of print but some say there is an electronic version of it somewhere online.

 

[suprchunk]

There it is. Thanks Mr. Chunk. This is also a great book:
Jean-Xavier Guinard, Lambic (Brewers Publications, Boulder, Colorado, 1990)

It is out of print but some say there is an electronic version of it somewhere online.

Not a problem. And Lambic is an awesome book. The new Geuze & Kriek by Jef Van den Steen is another great book - albeit more about the history of the drink and the makers of said drink.

 

[levifunk]

There it is. Thanks Mr. Chunk. This is also a great book:
Jean-Xavier Guinard, Lambic (Brewers Publications, Boulder, Colorado, 1990)

It is out of print but some say there is an electronic version of it somewhere online.

https://www.homebrewtalk.com/f127/those-who-have-wanted-jean-xavier-guinards-lambic-book-387629/

 

[runs4beer]

https://www.homebrewtalk.com/f127/those-who-have-wanted-jean-xavier-guinards-lambic-book-387629/

If the links don't work pm me.

 

[bhaskins1]

Great set up. Love the pictures of the barrel with the blow off tube in action. I think all that hard work will truly be rewarded.

 

[ChugachBrewing]

Thanks for posting the link, I'm bad at saving links... Geuze & Kriek is definitely more of a coffee table book, I'll second that. The photos are like porn, but the explanation of the process is not what I was hoping. For anyone wanting to try any of these methods - GO FOR IT! What's the worst that can happen? You're out $12? Without having to buy hops or yeast, it makes for a cheap brew! Just need more space... always more space...

 

[ChugachBrewing]

Wow. what a day. just did the it all again. will post in a new thread to make sure differences are noted.

 

[ChugachBrewing]

Its been 9 months, and like a baby, its time to try some.

Tastes great. No off flavors to speak of, lots of lactic. Still young. Bottled some with minimal sugar, and then sampled some with a brewpal and scored on BJCP sheet. 40-ish region. Might enter in AHA Comp if I get a chance. Truly an exceptional young lambic. Can't wait for later!

 

[ChugachBrewing]

Update: This just won our local club competition. Woohoo!

 

[blizzard]

Wow. what a day. just did the it all again. will post in a new thread to make sure differences are noted.

Great job. Thanks for posting all the photos. This is fun to watch. Mind posting a link to the second attempt?

 

[ChugachBrewing]

https://www.homebrewtalk.com/f127/50-gallon-lambic-mash-v2-new-barrel-holder-pizza-bread-418234/

I used ECY20 on the second attempt. Not really an authentic lambic but still tasty. Upper right barrel.

 

[ChugachBrewing]

This one is getting moved to stainless this week, going to toss some on some fruit. Wish I could leave it in the barrel longer, but due to the upcoming move in 2015, and the length of time it will take to drink (and the fact that it tastes awesome), I will let it age in stainless for a little while while drinking it up.

 

[ChugachBrewing]

Here's a shot of disassembling the stand to get at the lambic barrel. Ended up putting 8 gallons on 18lb of raspberries. The rest got sankey'd.

 

[dantheman13]

Man, what a project.

 

[ChugachBrewing]

It is, but not as bad as you think. An extra 4 hours on brew day, for a product so much bette...

See my post on "Visual guide to making Lambic" https://www.homebrewtalk.com/f127/visual-guide-turbid-mash-brew-lambic-v3-466725/

 

[ChugachBrewing]

Took BOS in another local comp, scored a 43!

Scored a 41 at NHC, not good enough to advance though.

 

[SavoryChef]

Congrats