I like this time at night on HBT

[TNGabe]

I suppose that I can see that. I know many artisanal wines, beers, cheeses, etc. have locally protected names and we homebrewers can't (and shouldn't) use those names.

But, at the same time, I wouldn't want to belittle someone trying to explore the style, even using limited means. You may not formally call the product a lambic, but calling it "lame-bic" seems demeaning to the effort. The problem really is that many folks read "lambic" as a generic name of a style, like "stout" or "pale ale", not as "an artisanal sour beer wild fermented in the Lambeek region of Belgium".

Maybe calling a homebrewer's effort "sour beer modeled on the Lambic brewing style" would be more appropriate?

I call it lamebic because it's funny. If someone feels belittled by that, they probably have bigger problems with insecurity and/or being humorless. I think lambic is defined by process, not geography. You can't make lambic without a coolship and barrels anymore than you can make a lager that isn't lagered. If Jean Van Roy thinks Beatification and Allagash's coolship beers are lambic, that's good enough for me.

 

[bottlebomber]

I'd be more inclined to blend with a saison, but it really depends on what your beer tastes like. I'd stick with similar grav to the beer you want to blend or possiby a little higher depending on the body of the current beer. The blend will eventually end up at or very near the gravity of the current beer, so you may have more than a slight refermentaion. If the current beer has pedio in it, which I'm guessing it does, you could possibly end up with ropey beer in the bottle, which depending on the ratio of old to young beer may take quite some time to clear.

Good thoughts, thanks for that. I agree that it's a good idea to have beer that's a similar FG for the blending. Actually, a saison is more or less what I had in mind. As far as potential ropiness, I'm not worried about that as long as it's temporary.. I've never had beer get ropey including the lamebic I'm working with, but I've had it happen a couple of times with sauerkraut and I know that it will go away.

 

[Thunder_Chicken]

I call it lamebic because it's funny. If someone feels belittled by that, they probably have bigger problems with insecurity and/or being humorless. I think lambic is defined by process, not geography. You can't make lambic without a coolship and barrels anymore than you can make a lager that isn't lagered. If Jean Van Roy thinks Beatification and Allagash's coolship beers are lambic, that's good enough for me.

And some people think you can't make a lambic outside of Belgium, period. At some point we stop talking about technical matters and it all becomes a matter of religious belief.

We should change subjects, I worry that this could become heated. So...did I tell you about that Brett. and lacto sour that I was looking to make with LME pretty soon?

 

[TNGabe]

Good thoughts, thanks for that. I agree that it's a good idea to have beer that's a similar FG for the blending. Actually, a saison is more or less what I had in mind. As far as potential ropiness, I'm not worried about that as long as it's temporary.. I've never had beer get ropey including the lamebic I'm working with, but I've had it happen a couple of times with sauerkraut and I know that it will go away.

For some reason, ropiness in the bottle is different than in bulk. From the interviews with and the NHC presentation by Vinnie I've listened to, bottle sickness can take much longer to clear than bulk and possibly will never go away. I think there is something about this in Wild Brews, but I can't seem to find it right now.

Ropey kraut? Tell me more. Did it have diacetyl, too? Buttery kraut sounds gross.

I had a slightly sour butter bomb scottish 80 at my homebrew club last night. It blows my mind when people can't taste stuff liket that.

 

[Leadgolem]

Hmmm, I forgot I have a can of Bacon Spam in the pantry. It sounded good, so I bought it. I think I'll break it out tonight and fry some up. Thanks for the inspiration TNG!

A friend of mine tried that. Pan fried with an egg on top. He said it tasted like cat food. How he knows what cat food tastes like, I didn't ask.

And some people think you can't make a lambic outside of Belgium, period. At some point we stop talking about technical matters and it all becomes a matter of religious belief.

We should change subjects, I worry that this could become heated. So...did I tell you about that Brett. and lacto sour that I was looking to make with LME pretty soon?

Perhaps a good idea. I'll pursue the subject elsewhere.

 

[Leadgolem]

When I get those vanilla beans I believe I will do a rum as well as a neutral spirit extract. That will consume 20 of the 30 beans. That leaves me 10 to do something else with.

I was thinking of flavoring a couple of bottles of white rice wine with them. Is 1/2 a bean to much for one bottle do you think?

 

[bottlebomber]

For some reason, ropiness in the bottle is different than in bulk. From the interviews with and the NHC presentation by Vinnie I've listened to, bottle sickness can take much longer to clear than bulk and possibly will never go away. I think there is something about this in Wild Brews, but I can't seem to find it right now.

Ropey kraut? Tell me more. Did it have diacetyl, too? Buttery kraut sounds gross.

I had a slightly sour butter bomb scottish 80 at my homebrew club last night. It blows my mind when people can't taste stuff liket that.

I guess I'll have to try to know.. I can't see it happening perpetually, especially in highly carbonated beer, but there's only one way to find out. Yep, after day 3 or 4 the kraut liquid turned phlegmy and gross, goopy ropes. Then about two days later, it had thinned into normal kraut juice. Killer batches too.

 

[Stauffbier]

When I get those vanilla beans I believe I will do a rum as well as a neutral spirit extract. That will consume 20 of the 30 beans. That leaves me 10 to do something else with.

That's exactly what I'm going to do. I bought rum and vodka today. Just waiting for the beans now.

 

[reinstone]

At it again, just had to have a sample of my helles, pils, Octoberfest and cream ale. Next I'm going to the red the the ryepa and the wheat ...but damn can't have the ipa just added the dry hops to the keg.

Getting anxious for the Octoberfest party the 21st. Anyone who wants to drive to central Illinois is welcome. 8 beers on tap.

 

[Leadgolem]

That's exactly what I'm going to do. I bought rum and vodka today. Just waiting for the beans now.

I considered doing this with whiskey too, but I don't really care for whiskey. I can't see the vanilla changing that.

I'll definitely make some good ice cream. Or rather, frozen dessert. I'm lactose intolerant, so I'll be using coconut milk instead of cream.

I was also thinking about popping a bottle of the sweet banana wine, and doing a banana frozen dessert with some vanilla bean. That may need to wait until the vanilla is gone though. Limited freezer space.

 

[Leadgolem]

At it again, just had to have a sample of my helles, pils, Octoberfest and cream ale. Next I'm going to the red the the ryepa and the wheat ...but damn can't have the ipa just added the dry hops to the keg.

Getting anxious for the Octoberfest party the 21st. Anyone who wants to drive to central Illinois is welcome. 8 beers on tap.

I've never been to an Octoberfest party, unless you count my birthday. October 13th.

 

[passedpawn]

When I get those vanilla beans I believe I will do a rum as well as a neutral spirit extract. That will consume 20 of the 30 beans. That leaves me 10 to do something else with.

I was thinking of flavoring a couple of bottles of white rice wine with them. Is 1/2 a bean to much for one bottle do you think?

They dry out pretty quickly. I think a vacuum sealer bag is a great way to store them. I have a tall sealed jar I keep them in, but they did dry out in there.

 

[reinstone]

Let the fest begin

View attachment 147439

Nice lookin brew. What ya got there? Here's my Munich festbier ! Made in June. Just right. Isn't she a beauty in my Salvation Army bought mug?

 

[bottlebomber]

They dry out pretty quickly. I think a vacuum sealer bag is a great way to store them. I have a tall sealed jar I keep them in, but they did dry out in there.

I made the same mistake. I put a number of them in a jar with a rubber seal that I felt confident would keep them fresh, and they still turned into crispy critters in a few weeks. Now I just reseal them whenever I use one. It's kind of a pain, it keeps them well.

 

[bottlebomber]

Nice lookin brew. What ya got there? Here's my Munich festbier ! Made in June. Just right. Isn't she a beauty in my Salvation Army bought mug?

Gorgeous! I've got a 1.5L mug just like that that my mom brought me back from Germany this year. I've only had 1 beer, honey.

 

[reinstone]

And another thing, I love mangrove jacks m44 but the workhorse-nah. Had to hit a cream ale with gelatin three times to get it clear. Brew session went well and it's a recipe I've used before but this stuff would not floc. However, although the beer didn't clear well...it did give a good lager taste at ale temps. Taste was great but not a pretty beer till now.

I'm serving this to the American light lager drinkers so I'm not worried about gelatin X 3 stripping flavor:cross:

 

[reinstone]

Gorgeous! I've got a 1.5L mug just like that that my mom brought me back from Germany this year. I've only had 1 beer, honey.

Yeah I got like 30 great mugs from thrift shops over the past week or two. Goodwill has an outlet in my town, five bucks for all you can fit in a bag. I now have about 75 mugs for the party.

If you need some cheap beer glasses hit up the thrift shops.

 

[reinstone]

I considered doing this with whiskey too, but I don't really care for whiskey. I can't see the vanilla changing that.

I'll definitely make some good ice cream. Or rather, frozen dessert. I'm lactose intolerant, so I'll be using coconut milk instead of cream.

I was also thinking about popping a bottle of the sweet banana wine, and doing a banana frozen dessert with some vanilla bean. That may need to wait until the vanilla is gone though. Limited freezer space.

I used to drink too much rum. My favorite is matusalem! Great stuff. Matusalem and Mexican coke. Hell yeah.

 

[reinstone]

Gorgeous! I've got a 1.5L mug just like that that my mom brought me back from Germany this year. I've only had 1 beer, honey.

Thanks. My mug is like 20oz But I just tell my wife I've only had 10. :fro:

 

[Dan]

Reinstone, still up?

 

[bob1852]

I am, Dan.

 

[Dan]

I'm a bit inebreiated.. probably spelled that wrong.. I a bit toasted.

 

[snaps10]

43-343-60

rtb ftb

 

[Varmintman]

I love fried spam

I am a cheap date hehe

 

[beaksnbeer]

Nice lookin brew. What ya got there? Here's my Munich festbier ! Made in June. Just right. Isn't she a beauty in my Salvation Army bought mug?

Same was going to make a Vienna but the Lhbs was out of Vienna so she got Munich.

Mom's coming down from Wis. and bringing curds,brats, and 500lbs of grain for my next fiscal brew year current count for this year is 190 gallons my new year starts after my next 10 gallons

 

[Varmintman]

I guess I should chronicle the last few weeks and what I have done. I smashed a finger under a log to the point that the skin split on both sides hehe. I was kind of proud of that bugger though it still makes typing tough.

I also had bought a new chain sharpener during the first part of summer. After sharpening perhaps 20 chains it died on me. I figured I would go through the company that made it and get a new thermal switch and fix it but they refused to admit that anything was wrong. Sigh I am glad that Cal stores went ahead and switched it out for me. I do not know how long this one will last but I will say I will never buy a Timber Tuff product again simply because of the way they treated me.

Starting three years ago I began to say I was done cutting wood. Yet every year I find that I end up cutting tons of wood I need to decide for sure what I am going to do now since I need to buy another 20 inch chain saw. I am thinking buying a high end saw but having a hard time justifying 1300 bucks for a small saw if I am not going to cut much wood anymore. Sigh I think I will buy it anyway since for some reason I enjoy cutting wood.

I am going to a new spot in a few weeks to cut some wood as a matter of fact. I am really looking forward to seeing some new country and spending some time in the woods...hehe maybe with a new saw in hand

 

[Stauffbier]

Good to have you back Vman. I hope that finger is healing up!

So, since I'm planning on making some of BB's vanilla soda I'm wondering.... Do you all think that my 12ft liquid lines will be long enough for soda? I really don't want to buy more tubing right now...

 

[bottlebomber]

Good to have you back Vman. I hope that finger is healing up!

So, since I'm planning on making some of BB's vanilla soda I'm wondering.... Do you all think that my 12ft liquid lines will be long enough for soda? I really don't want to buy more tubing right now...

I have no idea about such things, being a keg noob. But I can tell you that it pours nicely from a 3' long 5/16" poly line hooked up to a cobra tap as long as you open it full throttle at 25psi

 

[Thunder_Chicken]

OK, I've decided to start my sour using lacto from grain. I got 2.5 gallons of 1.035 wheat LME wort together, heated it up to about 130F, let it cool to 115F, and threw in 2 cups of crushed 2-row in a sanitized nylon bag. I sealed up the pot with tape and wrapped it in a towel and put it in my shed (which is over 95F now with the heat spell that we have been having).

I am going to start the remaining 2.5 gallons on the Brett. tomorrow. I'll let both batches finish out, then blend them, then let the gravity settle again. I'm not sure about hops at this point; I kinda am interested to check out a) straight lacto beer b) straight Brett beer c) the blend. Maybe a dry hop of something in the blend after it is all said and done?

 

[TNGabe]

OK, I've decided to start my sour using lacto from grain. I got 2.5 gallons of 1.035 wheat LME wort together, heated it up to about 130F, let it cool to 115F, and threw in 2 cups of crushed 2-row in a sanitized nylon bag. I sealed up the pot with tape and wrapped it in a towel and put it in my shed (which is over 95F now with the heat spell that we have been having).

I am going to start the remaining 2.5 gallons on the Brett. tomorrow. I'll let both batches finish out, then blend them, then let the gravity settle again. I'm not sure about hops at this point; I kinda am interested to check out a) straight lacto beer b) straight Brett beer c) the blend. Maybe a dry hop of something in the blend after it is all said and done?

Grain won't be straight lacto. It's lacto and who knows what else. I think the newer fruity hops go well with soured beers. Nelson, mosaic, and galaxy have all been tasty for me. I think cascade could be good with the right beer though. Crystal is another good one that is largely ignored.