This is my first post on this forum, and this is my first blend so there will be some newbie questions ... .
Since I am a beginner I decided to start blending before brewing lambics.
How can I do this? Well I happen to live in Belgium where I can buy lambics from different ages.
So at first I wanted to add fruit to the lambic, but it isn't exactly the right time to buy fresh fruits, so I decided to just start with blending.
I bought Lindemans lambic of 11 months and Girardin of 3y and a blend of 1+2y of Girardin.
I am testing with 60% of young Lindemans, 30% Girardin 1+2y blend and 10% old Girardin.
For the blends to start refermenting in the bottle, at what temperatures should I actually put them? they are on 14°C now.
Now I decided to do a side project in a glass bucket for the fruits to add.
I've put the blend in a warmer temperature of 20°C, and I see things happening.
I guess this is Brettanomyces?
At what point should I actually add the fruit?
Should I add the fruit to the blend, or to the original lambic? (old or young?)
Since I am a beginner I decided to start blending before brewing lambics.
How can I do this? Well I happen to live in Belgium where I can buy lambics from different ages.
So at first I wanted to add fruit to the lambic, but it isn't exactly the right time to buy fresh fruits, so I decided to just start with blending.
I bought Lindemans lambic of 11 months and Girardin of 3y and a blend of 1+2y of Girardin.
I am testing with 60% of young Lindemans, 30% Girardin 1+2y blend and 10% old Girardin.
For the blends to start refermenting in the bottle, at what temperatures should I actually put them? they are on 14°C now.
Now I decided to do a side project in a glass bucket for the fruits to add.
I've put the blend in a warmer temperature of 20°C, and I see things happening.
I guess this is Brettanomyces?
At what point should I actually add the fruit?
Should I add the fruit to the blend, or to the original lambic? (old or young?)