Wild beer roll call

[B-Dub]

Red with brett brux
Red with Raspberry and brux and lamb
Blond with brett lamb
Blond with cherries and brux and lamb

All above have pedio and lacto.

A quad with brux and lamb and Fantome dregs.

 

[ChrisKennedy]

I brewed another 10gal of Berliner Weiss. That makes 20gal I have fermenting. This new batch will be split, half will be dry hopped with amarillo hops, and the other half will have cinnamon added to it for a nice fall version.

Up next, I think I might try a Berliner Rye, or maybe a Black Berliner (or one made with dark wheat instead of pale wheat). I am trying to find the limits of the style, because my dream brewpub will have this as one of its flagships. The fact that every BMC drinker seems to like the style makes me think it would be a great unifier between beer geeks and casual beer drinkers, especially when paired with a wide array of homemade syrups (that could also be seasonal).

 

[smellysell]

I brewed another 10gal of Berliner Weiss. That makes 20gal I have fermenting. This new batch will be split, half will be dry hopped with amarillo hops, and the other half will have cinnamon added to it for a nice fall version.

Up next, I think I might try a Berliner Rye, or maybe a Black Berliner (or one made with dark wheat instead of pale wheat). I am trying to find the limits of the style, because my dream brewpub will have this as one of its flagships. The fact that every BMC drinker seems to like the style makes me think it would be a great unifier between beer geeks and casual beer drinkers, especially when paired with a wide array of homemade syrups (that could also be seasonal).

What technique do you use to sour them? Just add some lacto?

 

[ChrisKennedy]

Lactobac, yes. Of course, I also do a no boil, but I don't know yet how much that contributes to the sourness. My next step is to boil for 15 minutes and see if that affects things much.

 

[cellardoor]

I've got one Flanders Red using Jamil's recipie thats been on the bugs for almost 9 months. I plan on having this carboy my sour carboy and keep pitching putting one in after I bottle this one when its ready.

 

[oceania]

finally got over my fear of the pellicle and brewed up a batch of 71% pils, 14% wheat, 14% cane sugar with wyeast 3789 that i plan on a long secondary on mangos a la niquejim's drunk owl mango. bubbling away happily in the primary right now. not entirely hardcore wild, but i'm dipping in a toe.

 

[Pat_13]

Just tried some framboise that is ~6 months. I used only WY labic blend to ferment. It is very sour but good. A little more aging and I think it will mellow a little to near perfect.

It was a kit I added rasp to but have now moved to AG...anyone have a good AG recipe? I was going for a less sweet, more sour, Lindemans since that is the only one I have had.

 

[Stratotankard]

Just brewed my first sour beer this weekend, a Flander's Red. I've actually only ever had a Lindeman's Cherry Lambic, so this is a "wild" leap out there for me.

The only thing I had open was a plastic Ale Pail to ferment in. I'm guessing that I want to move it out of that and into glass pretty soon after the really active fermentation dies down.

I've also got old school Mr YUCK stickers to put on the pail and lid just to remind me not to cross contaminate any future brews with my bugged gear.

Terje

 

[wetherel]

1x 1yr old Strong Flemish Red
1x 3 month old Brett C + Lacto + Cherries
2x 2 month old Brett C + Lacto (1 extract, 1 all grain)
2x 1 month old Brett L + Lacto
2x 2week old Sacc + Lacto

 

[womencantsail]

Just brewed my first sour beer this weekend, a Flander's Red. I've actually only ever had a Lindeman's Cherry Lambic, so this is a "wild" leap out there for me.

The only thing I had open was a plastic Ale Pail to ferment in. I'm guessing that I want to move it out of that and into glass pretty soon after the really active fermentation dies down.

I've also got old school Mr YUCK stickers to put on the pail and lid just to remind me not to cross contaminate any future brews with my bugged gear.

Terje

If you have already "bugged" up the bucket, you might keep it in there for a little while to allow some oxygen transfer.


Anyway, I've got 5 gallons of a blond ale with Brett C + dregs galore that's been going for about a month and a half.

 

[bakins]

I've got a very simple all brett L pLambic going right now. Smells awesome. Will fruit it.

 

[dreadnatty08]

So far what's souring right now are:
Belgian Funky stout
Oud Bruin
Chocolate Saison (Roselare second gen.)
Table Sour (all Drie Fonteinen)
Bottled:
Brett L stout
Brett C Mango Chipotle
Brett L Vanilla Wine
Oat Wine (Wyeast old ale plus some bottle dregs)
I'd got a Cuvee de Tomme clone type upcoming but using figs/rum instead of cherries/bourbon.

 

[Texron]

I have started a Lambic Marathon. I plan to make four batches of fruit Lambic; Apricot, Rasberry, Cherry, and Peach. The Apricot and Rasberry beers are in the secondary and the third batch will be brewed today. I started the first batch by pitching White Labs WLP 655 Lambic Yeast and plan to use the original Yeast Cake to brew the four batches of beer destined for the fruit puree's. Once all four batches are in the secondary I plane to brew a fifth batch with a fresh vial of yeast to make a straight Lambic that could be used for blending or just drinking. I have started a thread for this endeavor titled Lambic Marathon and would welcome any comments advice or suggestions.

https://www.homebrewtalk.com/f127/lambic-marathon-139650/

 

[jessup]

i approve of this thread right now i've got:

flanders red x2 (WL br. lambicus & br. bruxelles in both)
oud bruin (roselare)
ipa style w/ late chinook & honey addition (roselare)

i need more space to age!

 

[bhatchable]

does a berlinner-weisse count? if so i'm in for 5 gallons of flyangler's spurhund zunge

 

[Munsoned]

does a berlinner-weisse count? if so i'm in for 5 gallons of flyangler's spurhund zunge

I think so!

I have a Berliner Weisse, and a Flanders Red going right now. I'm planning on brewing a funk-ified belgian dark on Thanksgiving, as well as adding some brett and lacto to about a gallon of watermelon wheat that I've recently kegged, just because I can!

 

[jdinger29]

I haven't done anything sour yet but I am hanging out here to do some research... Thanks for all the great info!

 

[brewtoomuch]

I have a 2006, 2007, 2008 Lambic sitting in my closet waiting for me to blend.
A 2008 Flanders red on tap that I just took 3rd place at local contest.
A 2008 Belgian Golden Strong that was fermented in a apple brandy barrel dosed with brett aging.
Brewed a new Flanders this past saturday and I will be doing another lambic brew next month. Sour beers rock!!!!!!:rockin:

 

[dwarven_stout]

I'll start this one back up.

I have a straight lambic going, as well as a sour mash wild ale.

 

[Oldsock]

Recently I've got a few new sours going, a big dark saison with black cardamom (the sequel to a similar beer with rosemary), a second quad with cherries and bourbon soaked oak, a cider, a Belgian single in the barrel wine barrel that had our Flanders Red, and my third lambic (done with my first turbid mash).

 

[JimC]

Sour is the new bitter.

First lambic started ~ 1 month ago with wyeast's bland. More lambics and flanders to come.

 

[Jamo99]

A few wild brews I have going. Oud Bruin and Flanders Red. Both were brewed last August. The pictures were taken about 4 weeks ago.

Oud Bruin

Flanders Red

 

[Shrewd_Alchemist]

That is disgusting.... I want to try one

 

[zackmon21]

I just bottled a wild cascade ale from yeast I caught in Washington st. Got wild strawberry wine going with same yeast and a kiwi apple wine with same yeast from soft fruit in the fridge. Waiting to taste my wild cascade ale before I make a new beer.

 

[ReverseApacheMaster]

I am currently attempting to catch wild yeast. If I am successful, I plan on brewing a 1 gal test brew and if it is drinkable, I plan on using slurry from that batch plus some 1338 to brew something lambic-like.