wickerman
Well-Known Member
I have 5 gallons of each - a 1,2,3,& 4 year old extract lambic. I was thinking about having a few (1-4) people over to get some different perspectives on blends. What’s the best, or easiest way to go about this? Measure by weight, with a scale? How much to take out of each carboy for the tasting/blending? Pint enough? How much of each blend should there be? What quantity is considered enough for a reasonable taste? A 1/2 ounce? An ounce? Anything else I’m completely forgetting? I’ve Made lots of sours, but never blended by taste before. Just solera types, where it all went in regardless. Have had luck that most have been good enough - great on their own, or bad enough that they were obviously dumpers.
Also, it’s a little further down the line, but any recommendations on how much sugar at bottling? I feel like over carbing w/ sugar is less likely than under carbing, relying on the yeast/Brett alone.
Thanks in advance!
Also, it’s a little further down the line, but any recommendations on how much sugar at bottling? I feel like over carbing w/ sugar is less likely than under carbing, relying on the yeast/Brett alone.
Thanks in advance!