Calling all Lambic brewers...

[ThePearsonFam]

I'd like to try brewing a Lambic. I have a handle on a recipe but need some advice on the yeast. I can use something like WLP655 (Belgian Sour Mix 1) straight in the primary since it has both the yeast and bacteria in the mix, correct? More explicitly, I don't need to ferment with a straight yeast and then add the bacteria afterwards, right?

 

[Suthrncomfrt1884]

Yes, you can use that yeast. BUT...you can get a more customized flavor by separating them. Sometimes, depending on what "all-inclusive" strain you use, you can end up with a very sour beer. If that's what you're going for, then have at it.

I prefer a slightly sour beer, so I tend to use US-05 and after it's about 70-80% fermented, I'll add my bugs. Usually, I add pedio and lacto at that point and then after a month, I'll add the brett.

 

[avidhomebrewer]

I've done it both ways already. I've added Wyeast 3278 that is similar to the one you mention and let that ferment and age. For a different lambic, I used the same yeast and added Pedio. For yet a different sour, I used Wyeast 1007 and added Lacto on that, after making a starter for the lacto. Like Suthrn suggests, you can do it pretty much the way you want. If you add separate strains, I think you will get a better flavor profile.

 

[ThePearsonFam]

Very cool. Thanks for the help. I think I'll try a the 'all inclusive' for my first one so I have a baseline and then try separating them out for subsequent batches. I'm very much interested in knowing what I'll get from each and I love to experiment.

How do you age your hops? Paper bag trick in the attic? Buy old ones from you LHBS?

Thanks again!

 

[tasq]

You probably know already, but it hasn't been mentioned. Plan to sit on this one for at least a year.

 

[ThePearsonFam]

You probably know already, but it hasn't been mentioned. Plan to sit on this one for at least a year.

yup, thanks.

 

[Suthrncomfrt1884]

Very cool. Thanks for the help. I think I'll try a the 'all inclusive' for my first one so I have a baseline and then try separating them out for subsequent batches. I'm very much interested in knowing what I'll get from each and I love to experiment.

How do you age your hops? Paper bag trick in the attic? Buy old ones from you LHBS?

Thanks again!

I age my own hops. I'll buy the types of hops I want and let them sit out for a few months before using them.

 

[avidhomebrewer]

For the lambics I've made, about 1-2 years in advance, I'd add whatever low alpha acid hops I want into a bag and let them sit in the rafters of the attic.