tag:blogger.com,1999:blog-8066877917844499643.post4099679947298138166..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Blueberry Lambic - First TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8066877917844499643.post-26904008801958067592009-06-17T12:24:20.688-04:002009-06-17T12:24:20.688-04:00With decanting would you just hop that the offensi...<i>With decanting would you just hop that the offensive compounds would volatilize and fly off? The problem is that this beer wasn’t great at bottling time, so I don’t think it would help.</i><br /><br />It works for wine. C'mon now. Decanting, while it might make a gross sour beer, also gives it time to oxidize some of the nastiness. You've waited two years, what's it going to cost you to leave a pint open in the fridge over night? :)Joshhttps://www.blogger.com/profile/16187478308938410696noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36965785916649250902009-06-17T11:44:41.927-04:002009-06-17T11:44:41.927-04:00Here is a review I did last fall of the base beer ...Here is a review I did last fall of the base beer (http://madfermentationist.blogspot.com/2008/09/lambic-2006-1st-tasting.html ). The main issue with the whole batch is that I just pitched a pack of the Wyeast blend, and it took about 4 days to take off. The batch of lambic I brewed last summer ( http://madfermentationist.blogspot.com/2008/09/brewing-lambic-20.html )got a greater variety of bugs, started fermenting much sooner, and has tasted much better than this one.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68093564472417622862009-06-17T11:34:19.252-04:002009-06-17T11:34:19.252-04:00So do you think it was a faulty base beer, bad cho...So do you think it was a faulty base beer, bad choice in fruit, or a combination? How did the lambic taste upon racking onto the fruit? I am planning on brewing my first Lambic this summer and I will eventually put some onto fruit so I am trying to see what would be best, as of now I am leaning towards apricots.Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-85318590218143411892009-06-17T10:30:52.172-04:002009-06-17T10:30:52.172-04:00Yeah, certainly sucks to wait this long for crappy...Yeah, certainly sucks to wait this long for crappy beer, but those are the breaks. The nice thing about having plenty of sour beers in the pipeline is that you always have something to look forward to, so waiting isn’t that hard.<br /><br />With decanting would you just hop that the offensive compounds would volatilize and fly off? The problem is that this beer wasn’t great at bottling time, so I don’t think it would help.<br /><br />There are certainly other fruits besides the classics worth trying, for example I had amazing luck with blackberries in a Flanders Red, one of the best beers I have done. I also got to try a homebrewed Cabernet Sauvignon lambic that was out of this world good (it recently took a gold in the first round of the NHC). I think plenty of fruits work with sours because they have a pretty minimal malt/hop profile and the acidity to compliment the fruit flavor, matching fruits to clean beers is a much harder proposition.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8385816917535971182009-06-17T10:20:45.216-04:002009-06-17T10:20:45.216-04:00I've wondered if cherries and raspberries are ...I've wondered if cherries and raspberries are the traditional fruits because they taste the best with malt and hops. Beers with other fruits provide something new and interesting, but are they actually good? I have yet to drink anything that I would say make me say yes.Timhttps://www.blogger.com/profile/10751047204234528085noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30649523842683914132009-06-17T09:01:54.045-04:002009-06-17T09:01:54.045-04:00I very much enjoyed that opening paragraph and hav...I very much enjoyed that opening paragraph and have to agree with the tasting. It's been a while since I brewed a beer I'd call a failure, but it sucks every time.Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46981260834069013712009-06-17T08:46:55.401-04:002009-06-17T08:46:55.401-04:00Man, if I waited two and a half years to try a bee...Man, if I waited two and a half years to try a beer only to have it come out badly, I would kill myself.<br /><br />Did you try to decant it? Get a glass, pour beer in, let it sit in the fridge over night.Joshhttps://www.blogger.com/profile/16187478308938410696noreply@blogger.com