What should I make with lambicus and lacto strains?

[Bisco_Ben]

Hey guys, so heres the deal... I have a vial of white labs lambicus yeast that was best by the end of this past April. I also have a vial of the white labs lacto that will be best through the end of august. I absolutely love sour beers but dont like the idea of having to wait over a year to produce something like a geueze (my favorite sour style). I would love to put these vials to use ASAP but have no idea where to begin. Any suggestions on styles to brew and the best ways to use these up would be much appreciated! Especially from anyone with experience making sour beers that dont take a year to age. Thanks! :rockin::fro:

 

[kingwood-kid]

I've done lacto+sacch and had it ready in the standard ale timeline. You could sub in brett for sacch and make beer in about the same time. For my most recent iteration, I mashed and lacto'd without boiling, then pasteurized and added yeast. Killing the lacto helps fix the sourness and prevents volcanoes if you bottle, but it's not necessary. You could add lacto and brett to a sacch beer and figure it would probably be ready in 3-6 months if you're patient enough. With either approach, I'd lean towards styles like Saison, Berliner Weisse, Gose and Sour Browns (awesome with fruit).

 

[Bisco_Ben]

What styles were you able to turn around relatively quick kingwood? I dont mind letting a beer go for 2-3 months so anything that takes that long I would be happy to brew. Does anyone have proven recipes for nice sour beers? Also, I wouldnt mind using just one of these vials on a beer with another clean yeast, I am just looking for a way(s) to use these up. Anything similar to a geueze would be great!

 

[rlonardo]

I just brewed a Berliner Weisse that was absolutely delicious going into the bottles (still carbing).

Really simple:

50% Pilsner malt
50% Malted Wheat
1 oz. Liberty hops in mash
No boil
OG ~1.042-1.045

I split the batch in half for the first half of fermentation - half got repitched US-05, half got a homemade lacto starter.

After 3 weeks I combined the two. Left another 4 weeks.

Delicious and drinkable in ~2.5 months

 

[kingwood-kid]

My quick sours were two Berliners, a Gose and a few fruited Sour Browns, all of which were lacto from grain, then ale yeast. I haven't done a 100% Brett beer yet, but from what I understand, they take about the same amount of time as ales. I don't think adding lacto to brett would change the timeline by more than a week.