I am hopefully going to brew my first lambic this weekend if everything lines up. I had a few questions to make sure I approach this the right way. My inspiration mainly comes from http://www.themadfermentationist.com/2009/08/lambic-3-turbid-mash.html
I am planning on doing the full turbid mash and yielding 5.5 gallons from 10 pounds of grain (70% Belgian pilsener, 30% raw wheat). However, I do apartment stove boils so I may have to split the boil into two pots as anything more then 6-7 gallons does not boil. Any issues there?
For yeast I have collected the dregs of a couple different beers. JP La Roja, RR Consecration, and Lindeman's Cuvee Rene. I have stepped it up a few times and it is now at about 3-3.5L over the last 2 weeks and has krausened at each stage, but no pellicle or other sign of sourness. Will I be fine just pitching this?
I am planning on doing the full turbid mash and yielding 5.5 gallons from 10 pounds of grain (70% Belgian pilsener, 30% raw wheat). However, I do apartment stove boils so I may have to split the boil into two pots as anything more then 6-7 gallons does not boil. Any issues there?
For yeast I have collected the dregs of a couple different beers. JP La Roja, RR Consecration, and Lindeman's Cuvee Rene. I have stepped it up a few times and it is now at about 3-3.5L over the last 2 weeks and has krausened at each stage, but no pellicle or other sign of sourness. Will I be fine just pitching this?
