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Finally, blended the lambic
Brewed up 13 gallons of wheat a couple weeks ago. I needed a beer to blend with my lambic. So 5.5 got a neutral cali yeast, and the other 6.5 got some T-58. Added some orange peel and fresh cracked corriander to the T-58 batch, and finally got the kriek blend going.
My lambic has been sitting since December of 2008, and WOW is it nice! A beautiful crystal clear ruby/amber and a flavor like sherry/port with just a hint of sour, nothing too acidic. I blended the 2 into buckets, with 5#s of bing cherries (I froze first) in each bucket. Will wait about 3 months and check the flavor.
One will be kegged, then I will bottle a few for comps off of that keg, the other will be naturally carbed in champagne bottles, corked and wired, for some aging. Hoping to have the keg on for Christmas, and have the champagnes carbed to 4 vols, and crack the following year. Nothing like a 4 year project coming to fruition!
thirsty, you're the man! That's awesome, wish I did that with my lambics. They are 4 years old, but unfortunately I only have three bottles left.
thats some serious patience. They say good things come to those who wait.
I've never tried a lambic. I've had a Flanders Red, that's the only sour beer I've tried. I might have to hunt one down to see what they're like.
Hogarthe wrote:
I've never tried a lambic. I've had a Flanders Red, that's the only sour beer I've tried. I might have to hunt one down to see what they're like.
If you can find Cantillon or Boon, I would suggest those. Stay away from Lindeman's, it is like soda pop- not the most true example.
Wow. And I get impatient waiting for my beer to condition in the bottle.
So two and a half years ago you brewed your lambic, and it has been sitting doing it's thing since then. Then you blended that 50/50 with the wheat you just brewed on to the cherries. Then in three months maybe you can keg and or bottle, if you are satisfied with the taste. The keg will be ready in another couple months, but the bottles will be left to age at least another year. That's sort of the whole process? Just trying to wrap my mind around this.
thirsty wrote:
... just a hint of sour, nothing too acidic.
Failure! Dump it.
thirsty wrote:
Hogarthe wrote:
I've never tried a lambic. I've had a Flanders Red, that's the only sour beer I've tried. I might have to hunt one down to see what they're like.
If you can find Cantillon or Boon, I would suggest those. Stay away from Lindeman's, it is like soda pop- not the most true example.
I've had Lindeman's gueuze and that wasn't too bad. I actually kinda liked it. I'll agree that the fruity stuff isn't a good example of a lambic.
ruralbrew wrote:
That's sort of the whole process? Just trying to wrap my mind around this.
This started off as a stalled Belgian tripel. I couldnt get regular yeast to bring it down dry enough, so I added some bugs. I really should've finished the project a year ago, but my job kept me from brewing, so now I have the time, and finished this up!
The mentor for my BJCP studies gave me the idea when I told him I have a 10% sour, he suggested blending it with a fruited wheat. He has a 10 gallon oak cask that has been fermenting for over 15 years!. He draws out 3 gallons at a time every couple of years, then replaces it with 3 more gallons of fresh brewed to referment with the bugs. He has done this process many times. His sours are amazing! A true lambic should be a blend of 2 or more aged differently guezes, but this is close enough in my book.
brewchez wrote:
thirsty wrote:
... just a hint of sour, nothing too acidic.
Failure! Dump it.
OK wisenheimer, guess who's off my Christmas list!
I'd be willing to fill that empty spot on the christmas list. I've been good...within reason...
Thirsty i have some tend
erloin to trade ya. From my own cow
thirsty wrote:
brewchez wrote:
thirsty wrote:
... just a hint of sour, nothing too acidic.
Failure! Dump it.
OK wisenheimer, guess who's off my Christmas list!
Ahhhhwww, Sh!t
I'll have to make it up to you somehow.
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