tag:blogger.com,1999:blog-8066877917844499643.post5435328516964406076..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Lambic 3 - Turbid MashThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-8066877917844499643.post-79419774955316832412019-10-25T04:56:45.875-04:002019-10-25T04:56:45.875-04:00Hello!
Translated your recept into Russian and pos...Hello!<br />Translated your recept into Russian and posted on Pikabu (Russian Reddit)<br />https://pikabu.ru/story/lambik_protsess_i_podrobnosti_7008985<br />so now you have a little more audiencePikotruboshttps://www.blogger.com/profile/11027446373214414453noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33337913742268547342016-11-15T04:33:45.980-05:002016-11-15T04:33:45.980-05:00Thank you ! I will try this way.Thank you ! I will try this way.Unclehttps://www.blogger.com/profile/02351963607828796537noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22371063536822921492016-11-11T09:17:45.372-05:002016-11-11T09:17:45.372-05:00I used ProMash, but the brew day itself required s...I used ProMash, but the brew day itself required some trial and error. Adding water, stirring, taking a reading and adding more if needed. You can certainly try to scale everything linearly based on the amount of grain/water I started with, but that may not be perfect for your equipment. Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31947627762210922882016-11-09T07:04:35.836-05:002016-11-09T07:04:35.836-05:00Hi Mike,
thanks a lot for this post.
I'm tryi...Hi Mike,<br /><br />thanks a lot for this post.<br />I'm trying to build a spreadsheet, in order to up/downscale the recipe.<br />Could you please tell me how did you calculate the volumes of boiling water to add to reach the 150F and 162F steps ?<br />I'm trying to calculate these volumes with the palmer's equations, but without success. ( http://howtobrew.com/book/section-3/the-methods-of-mashing/calculations-for-boiling-water-additions )<br /><br />I think the reason lies in the fact that a fraction of liquor is removed from the mash tun before adding the simmering water.<br /><br />Is there an easy way to calculate the amount of water to add at these steps, when the recipe is being up or downscaled ?<br /><br />Oh, and thank you a lot for your book. It was my most inspiring last year reading !<br />Matthieu<br />Unclehttps://www.blogger.com/profile/02351963607828796537noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4423174175395961392015-01-15T01:41:00.661-05:002015-01-15T01:41:00.661-05:00i would advise anyone who wants to understand the ...i would advise anyone who wants to understand the true nature of Belgian/Northern France turbid mashing to read this journal paper from 1918 (its free, like all articles 12 months old and over)<br /><br />http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1918.tb02411.x/abstract<br /><br />This will enlighten a lot of you, who are a far way off with understanding both the process and the reasons behind it.Anonymoushttps://www.blogger.com/profile/01055650547829790781noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47709091986233979102014-03-07T17:57:24.141-05:002014-03-07T17:57:24.141-05:00I'm thinking it was the 9 lbs of apricot puree...I'm thinking it was the 9 lbs of apricot puree I added. I've never had a beer quite this sour and it may be the citric acid I'm not used to, it certainly isn't acetic it's just sharply sour. It looks like I'll have to get used to it, next time I'll follow your advice and just fruit half of the batch Paulhttps://www.blogger.com/profile/17654773023244704720noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-11438106199288498632014-03-06T10:17:56.344-05:002014-03-06T10:17:56.344-05:00Sourness can mellow slightly with age, but not muc...Sourness can mellow slightly with age, but not much. if the gravity is still dropping, it could continue to increase in acidity. Certainly nice to have an acid beer on hand to add sharpness to under-sour batches.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75040900650077511802014-03-01T16:10:48.144-05:002014-03-01T16:10:48.144-05:00I brewed up a lambic using this method last spring...I brewed up a lambic using this method last spring using ecy bugfarm and wow is thing sour. Do you find that the sourness mellows with age as the Brett takes over and gets more complex? Or does it just continue to sour more? Starting to think I should have reserved this to blend with something not so incredibly sour.Paulhttps://www.blogger.com/profile/17654773023244704720noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46025856804650924212013-10-19T16:27:12.110-04:002013-10-19T16:27:12.110-04:00I buy raw wheat that hasn't been milled, but t...I buy raw wheat that hasn't been milled, but then I mill it. It's pretty tough on the mill, but I've never had a problem. If you use flaked wheat there really isn't a good reason to do a turbid mash, which converts some of the wheat's starches and gelatinizes/extracts most of the rest.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30072571206438978062013-10-17T06:33:38.683-04:002013-10-17T06:33:38.683-04:00Just wanted to confirm you used raw wheat that was...Just wanted to confirm you used raw wheat that was whole, i.e. not crushed or milled? I see your comment about using ungelatinized wheat, so no cereal mash either? Assuming the barley malt was crushed?w3noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36684122823958514172012-11-25T14:30:44.005-05:002012-11-25T14:30:44.005-05:00Odds are the beer will be less sour than it would ...Odds are the beer will be less sour than it would have been with bugs from the start, but with a turbid mash it is less of an issue because you are creating all sorts of complex dextrins that the primary yeast won't ferment. <br /><br />Commercial cultures are great, but some bottle dregs will help boost that muted sourness as they tend to contain more aggressive microbes.<br /><br />Hope that helps, best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54276002991444264382012-11-25T01:17:40.875-05:002012-11-25T01:17:40.875-05:00Hey Mike,
I brewed 15 gallons of my first lambic a...Hey Mike,<br />I brewed 15 gallons of my first lambic a la turbid mash last week using 65/35 barley to raw wheat, thanks to all the great info on your site. Everything went smoothly and I ended up with 17 gallons topped off to the brim of my fermenter with 1055 wort. I ended up not having the bugs handy after the brew day so I only pitched my ale yeast. I am expecting the bugs to arrive in the mail sometime early this week (roughly 10 days between sacc pitch and bug arrival). Do you think this will affect my overall outcome negatively? I have mixed vials of WY and WLP brett, lacto and pedio strains, as well as a few smack packs of WY lambic blend coming. I know you like to pitch everything all at once. Thanks for the great info here!Ryan_CAnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3285583622603003132012-11-13T18:34:57.493-05:002012-11-13T18:34:57.493-05:00That is actually the point of using aged hops in a...That is actually the point of using aged hops in a lambic, to reduce the role Lactobacillus plays in fermentation. Lambic brewers want the Pediococcus to be the primary acid producer. This isn't a big deal with a pitched lambic, but with spontaneous fermentation the heat-tolerant and prodigious Lacto could drop the pH too quickly, before the Saccharomyces has a chance for a good primary fermentation without the hops.<br /><br />Pedio can be a bit finicky, so it may just not be getting rolling in my case.<br /><br />Good luck brewing, and let me know if you run into any issues.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34671111249751312662012-11-13T16:38:23.778-05:002012-11-13T16:38:23.778-05:00Mike--I am about to brew my first Lambic (10 gallo...Mike--I am about to brew my first Lambic (10 gallons-5g roeselare, 5g Belgian Lambic blend and might toss in dregs) I have been following your blog for a while and I was wondering if the lack our sourness you have experienced with your lambics is due to not using the aged hops? The lacto that would create a lot of the tartness and sourness doesnt like IBUs and even with low AA hops you are boiling for a long time and there is bound to be some IBUs. Thoughts? Btw, Brandon @ embracethefunk is helping me with this lambic, hes a member of the homebrew club I am president of...Johnhttps://www.blogger.com/profile/14057657503197772702noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47821892304030400582012-11-10T18:15:07.963-05:002012-11-10T18:15:07.963-05:00I've got some homegrown hops aging for an even...I've got some homegrown hops aging for an eventual batch of local-lambic. Not as much fun as wild hops though. Best of luck on yours!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70519855370894663262012-11-10T15:29:06.529-05:002012-11-10T15:29:06.529-05:00Hehe - Im gonna need a larger carboy then :)
Just ...Hehe - Im gonna need a larger carboy then :)<br />Just got the bret and belgian sour blend at my local store. They didnt have any hops with AA below 4.5%, so im actually considering using some I picked in the forest some months ago:P<br />I have no idea what the AA is, but generally native danish hops have very low AA :)Ticholshttps://www.blogger.com/profile/02319025563859342314noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91405923185292896602012-11-05T19:17:16.207-05:002012-11-05T19:17:16.207-05:00Sounds like you're all set!
Hard to give a d...Sounds like you're all set!<br /> <br />Hard to give a definite amount, but about 2 lbs per gallon was right with the Cabernet sauvignon grapes we added to our pale sour (1 lb per gallon of the same grapes in this one wasn't enough). 2 lbs per gave a great fresh raspberry aroma, you'd have to go higher if you want it really vinous and wine-like.<br /> <br />Cheers, and good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83168726000387220072012-11-05T10:37:37.758-05:002012-11-05T10:37:37.758-05:00Alright! Perfect timing :D
I think Im pretty set, ...Alright! Perfect timing :D<br />I think Im pretty set, I will pick up some yeast and brett at my store - they have the whitelab selection. Another homebrewer offered to hook me up with grapes next summer, yay! Im going to Copenhagen Beer Celebration in may, with some luck - somebody there will have dregs. Otherwise Ill drink another cantillon, and see if I can harvest some there.<br />So... just one question - how many grapes per gal/liters?<br />Thanks againTicholshttps://www.blogger.com/profile/02319025563859342314noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15016361476848691332012-11-02T19:31:02.815-04:002012-11-02T19:31:02.815-04:00Mission accomplished! Can you get a yeast/bacteria...Mission accomplished! Can you get a yeast/bacteria blend from Wyeast or White Labs? That is the easiest place to start with sours. I think pitching a healthy dose of standard ale yeast (your choice) is a good idea too. If you get another culture or some dregs later, then you can add them when you do. <br /><br />If you want to add fruit flavor, it is best to do that after the beer has already aged for 6-12 months, so brewing now would be perfect timing for next summer's harvest. <br /><br />Good luck, and let me know if you run into any other questions!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37154619264237545162012-11-02T18:34:39.285-04:002012-11-02T18:34:39.285-04:00Hey Mike,
You've really gotten me interested i...Hey Mike,<br />You've really gotten me interested in sours now. And i want to make some asap. However I do not have access wine grapes or dregs, and it isnt exactly cherry season. Should I wait til next summer, or use dregs from a bought lambic? Can I use apples perhaps?Ticholshttps://www.blogger.com/profile/02319025563859342314noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30240293811374101892012-06-28T16:06:13.482-04:002012-06-28T16:06:13.482-04:00Sounds like a good plan, best of luck!
No, I'...Sounds like a good plan, best of luck!<br /><br />No, I'd love to see Al step up his production. I haven't been able to buy any East Coast Yeast since I stopped by Priceton Homebrew last year.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72113665578362577162012-06-28T11:11:39.183-04:002012-06-28T11:11:39.183-04:00I am actually making 45 gallons, 35 for the Barrel...I am actually making 45 gallons, 35 for the Barrel, and then two 5 gallon carboys that will receive different dregs and bugs. They will act as top off for the barrel and added complexity for blending later down the road.<br /> I have a 20 gallon Electric Brewery clone, but have an extra hand and his 15 gallon pot for one day, hence the uneven split. <br /> I may try holding 5 gallons of preboil in an igloo cooler and top up the boil kettles as they get down reasonably. I put a 2 hour boil in beersmith with a 1.5 gallon/HR boil off, so I should have room for all 5 gallons within the boil time. Just cautious about fermcap as a lot of money and time is going into this beer.<br /> thanks for all the info and support on this site. I am sure you have your hands in hundreds of sour beers being brewed. Not literally.<br /> On a separate note, do you know how to get ECY20 anywhere? for sale or trade?Mikenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75344950479514095552012-06-28T09:55:25.006-04:002012-06-28T09:55:25.006-04:00I know plenty of people use Ferm Cap, but it isn’t...I know plenty of people use Ferm Cap, but it isn’t my thing. That said, the first dark/sour saison I brewed with my friend Noah had it in the boil, and the beer turned out fine.<br /><br />If you are doing two batches it is surprising that you’d have a pre-boil volume of 35 gallons for one of them even with an extended boil. Maybe just collect a slightly lower volume of runnings, aim for a higher gravity, and top-off with a bit of water? You could also hold a few gallons of the runnings back, and add them after an hour of boiling.<br /><br />Good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8541270113565098882012-06-27T18:51:26.100-04:002012-06-27T18:51:26.100-04:00I meant 20 and 15 gallon pots.I meant 20 and 15 gallon pots.Mikenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34344314018941147462012-06-27T18:49:56.740-04:002012-06-27T18:49:56.740-04:00What are your thoughts on fermcap in the boil. I ...What are your thoughts on fermcap in the boil. I have a 35 gallon wine barrel ready to fill, 2lbs of debittered hops and a gallon of grown up dregs. Psyched to get this going. <br /> I want to do it in 2 batches and beersmith is giving me a 35 gallon preboil for the bigger batch. Question is can I use fermcap to max out my 30 and 15 gallon pots for the boil? Just worried fermcap might effect the beer negatively? Pellicle formation? What do you think? Thanks.Mikenoreply@blogger.com