time to play the "can you name this style by the pictures" game.
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Gueuze
BTW, the bonus answer for what was in the barrel??? A bit of rum, actually. It's awaiting the addition of a coconut tropical stout to pick up some rum and slight oakiness. Afterwards, it will be repeatedly be soaked in a K Meta/citric acid solution to remove any remaining oakiness, at which point it will be dedicated to Flanders Reds.
How can it be gueuze??? Gueuze shouldn't have ANY signs of krausen... it's a blend of straight lambics
Either way, the correct answer was already given. It's maxam's turn.
Yes, I guess you're right, but I was just throwing it out there. It was the only sour not guessed
(straight lambic was already guessed).passedpawn said:Yes, I guess you're right, but I was just throwing it out there. It was the only sour not guessed
Ah, makes sense. I guess a certain amount of faith in the person whose turn it is, is required
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Anyways, just to explain myself a bit.
Most of it came down to oxygen exposure. I used a glass carboy because it cannot be permeated by oxygen, unlike plastic buckets which are extremely permeable (which also would lead to a permanent infection afterwards, unlike glass). I used a really small one for similar reasons, to minimize headspace.
So how does this point to lambic? Because the above are reasons why a 5gal glass carboy is a popular choice for secondaries, but almost never primaries. They are only major concerns over extended periods of time, right? Thing is, lambic really needs to age for at least a year (this one will have 3 years), and secondaries are specifically not supposed to be used when fermenting lambic - the autolysis which one would normally avoid by racking is actually something you want to expose a lambic to.
So ultimately, it makes a ton of sense to choose what is normally an ideal secondary vessel instead of an ideal primary, because, while you deliberately don't want to rack off the yeast cake, it's also EXTREMELY important to minimize oxygen exposure, especially since the more oxygen a lambic is exposed to, the more acetic acid will be produced.
Most of it came down to oxygen exposure. I used a glass carboy because it cannot be permeated by oxygen, unlike plastic buckets which are extremely permeable (which also would lead to a permanent infection afterwards, unlike glass). I used a really small one for similar reasons, to minimize headspace.
So how does this point to lambic? Because the above are reasons why a 5gal glass carboy is a popular choice for secondaries, but almost never primaries. They are only major concerns over extended periods of time, right? Thing is, lambic really needs to age for at least a year (this one will have 3 years), and secondaries are specifically not supposed to be used when fermenting lambic - the autolysis which one would normally avoid by racking is actually something you want to expose a lambic to.
So ultimately, it makes a ton of sense to choose what is normally an ideal secondary vessel instead of an ideal primary, because, while you deliberately don't want to rack off the yeast cake, it's also EXTREMELY important to minimize oxygen exposure, especially since the more oxygen a lambic is exposed to, the more acetic acid will be produced.
two_hearted
Well-Known Member
Ok, since I am out of pictures of the finished product I am going to add a pic of 1 item from my next brew day at a time. I know this first one is vague, but it'll go pretty quick with the next few.
[/IMG]
Hefeweizen
Pale ale
FromZwolle
I don't want to be cremated, I want to be malted.
cream ale
two_hearted
Well-Known Member
commonsenseman
Well-Known Member
Wit.
two_hearted
Well-Known Member
yep with these:
and these:
Biermuncher's belgian wit
Next time I'll flip the bags over so the label is on the bottom.
commonsenseman
Well-Known Member
That looks so tasty!!! My turn then?
commonsenseman
Well-Known Member
Eh, here goes nothing:
Bonus points if you get the jug to the right.
Bonus points if you get the jug to the right.
FromZwolle
I don't want to be cremated, I want to be malted.
opposite. graff, with mead to the right.
lebshiff21
Well-Known Member
Left: Redneck Metheglin
Right: Rhubarb Melomel
;-)
Right: Rhubarb Melomel
;-)
Great minds think alike ehh?
FromZwolle
I don't want to be cremated, I want to be malted.
didn't even see that there. i'm dumb today. :cross:
HokieBrewer
Well-Known Member
Left: Rhubarb Melomel
Right: Redneck Metheglin
Right: Redneck Metheglin
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