Framboise Lambic

[PseudoChef]

I personally wouldn't prepare a starter from a commerical bottle or the Wyeast/White Labs packages. Remember that the Sacch grows differently than Brett which grows differently than Lactobacillus which grows differently than Pedio.

Making a starter from these cultures throws off the ratios, which have already been optimized by the yeast company or brewer.

That said, I'd like to know how your experiment turns out.

 

[lamarguy]

If you wouldn't mind (and perhaps in a new thread), could you go over how you prepared the starter from the Cuvée?

Ya, no problem.

I made a standard yeast starter and pitched the dregs of the Cuvee bottle. The basic steps I followed are:

1. Refrigerate the Cuvee bottle a couple of days in advance to encourage the yeast/bacteria to settle on the bottom.
2. Sanitize everything used to make the starter in an iodine solution, including the upper inner/outer rim of the Cuvee bottle (wipe with a cloth soaked in iodine solution).
3. Make a standard yeast starter, including a tablespoon of maltodextrin.
4. Pour the cool solution into the bottle using a sanitized funnel and swirl.
5. Pour the solution from the bottle into the sanitized flask.
6. Boil a handful of oak chips for 5 minutes (to sanitize), strain, and add to the sanitized flask.
7. Afix a bung/airlock and store in a cool (70 - 75F) location for 3 - 4 weeks (to allow sufficient time for the bacteria to multiply).
8. Swirl the flask daily (if you don't have a stir plate).

If all goes well, it will taste and smell ("barnyard", "horsey" ) very similar to the gueuze you drank a month earlier. There is live yeast in the bottle, so the starter will develop a slight carbonation.

I used a sanitized wine thief to sample from the starter until I was satisfied the bacteria were doing their job (right at 3 weeks for me).

Good luck!

 

[lamarguy]

Remember that the Sacch grows differently than Brett which grows differently than Lactobacillus which grows differently than Pedio.

True. That why I went the "safer" route and prepared a starter to (1) check yeast/bacteria viability and (2) evaluate the flavor profile. The starter tastes very similar to the original, so I'm feeling pretty confident this will work now.

Either way, it's an experiment. If it works, I'll impress the hell out of my lady and her friends...And, maybe build a bridge between a true lambic and Lindeman's Framboise for them. If not, and it turns out too bitter or sour, I'll still enjoy it and bring some to the next homebrew meeting just for the "you made what???" comments. :cross:

 

[Hannable1975]

Holy Zombie thread revival - I know......


Anyway - gonna brew up a Hefe AG kit from the LHBS, and pitch with lambic blend.

I'm thinking let it set in primary for 10 -14 days, then pitch on 192 oz of Rasperry puree, put in the closet and forget about it until around thanksgiving.

Anyone think this will make an OK "Frambois"ish beer?

 

[ctclarke87]

Annapolis Homebrew makes a great cherry or raspberry lambic!