pudland
Well-Known Member
- Joined
- Aug 20, 2014
- Messages
- 146
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Hi all!
First time sour for me but not my first brew, by far.
Let me start off by saying:
This post is NOT meant to enter into discussions of whether or not it's a "true" Lambic blah, blah, blah or "why take the time to make a sour just to back sweeten it" blah, blah, blah... or "don't expect it to taste like Lindemans" etc... so PLEASE PLEASE PLEASE refrain from that.
I've scoured this forum and the internet till I had blood coming out of my nose and found so many different takes on Framboise recipes and ageing and the outcomes.
That being said...
https://byo.com/mead/item/1749-lindemans-lambic-clone
EDIT: I will be doing the all-grain.
1) Has anyone actually followed this recipe to a "T"? If so, what were your thoughts on the outcome?
2) When it comes to the ferm/ageing... I plan on modifying the timeline a bit.
3) Primary fermentation, glass carboy...
2-3 weeks seems fine to me as I am using Wyeast Labs #1762 Belgian Abbey II which is an Ale yeast.
4) Secondary fermentation using Wyeast Labs #3278 Belgian Lambic Blend, in Ale Pales(have 10, can lose a few and not care)...
I plan on splitting it into 2 batches at this point.
Mix beer and Lambic Blend and 3 tsp Pectic Enzyme in an Ale Pale.
Place 4.5 lbs Raspberries in 2 separate Ale Pales.
Rack half of the Beer/Lambic Blend into each Ale Pale.
Attach lids and air-locks.
One will follow the original recipe timeline.
One will be handled as follows:
Secondary fermentation will sit for a minimum of 1 year @ 65*F in a dark area.
Bottled with 1.5-2.0 oz of priming sugar @ 65*F. One bottle will be tested after 2 weeks. If it is to taste, good. If not, allow it to age longer but test a bottle in another 2-3 weeks(to keep an eye on carbonation). I understand that carbonation "may" take longer at this stage.
So this is basically an experiment..
Are there any "GLARING" issues that can be seen?
Thanks!!!!
First time sour for me but not my first brew, by far.
Let me start off by saying:
This post is NOT meant to enter into discussions of whether or not it's a "true" Lambic blah, blah, blah or "why take the time to make a sour just to back sweeten it" blah, blah, blah... or "don't expect it to taste like Lindemans" etc... so PLEASE PLEASE PLEASE refrain from that.
I've scoured this forum and the internet till I had blood coming out of my nose and found so many different takes on Framboise recipes and ageing and the outcomes.
That being said...
https://byo.com/mead/item/1749-lindemans-lambic-clone
EDIT: I will be doing the all-grain.
1) Has anyone actually followed this recipe to a "T"? If so, what were your thoughts on the outcome?
2) When it comes to the ferm/ageing... I plan on modifying the timeline a bit.
3) Primary fermentation, glass carboy...
2-3 weeks seems fine to me as I am using Wyeast Labs #1762 Belgian Abbey II which is an Ale yeast.
4) Secondary fermentation using Wyeast Labs #3278 Belgian Lambic Blend, in Ale Pales(have 10, can lose a few and not care)...
I plan on splitting it into 2 batches at this point.
Mix beer and Lambic Blend and 3 tsp Pectic Enzyme in an Ale Pale.
Place 4.5 lbs Raspberries in 2 separate Ale Pales.
Rack half of the Beer/Lambic Blend into each Ale Pale.
Attach lids and air-locks.
One will follow the original recipe timeline.
One will be handled as follows:
Secondary fermentation will sit for a minimum of 1 year @ 65*F in a dark area.
Bottled with 1.5-2.0 oz of priming sugar @ 65*F. One bottle will be tested after 2 weeks. If it is to taste, good. If not, allow it to age longer but test a bottle in another 2-3 weeks(to keep an eye on carbonation). I understand that carbonation "may" take longer at this stage.
So this is basically an experiment..
Are there any "GLARING" issues that can be seen?
Thanks!!!!