tag:blogger.com,1999:blog-8066877917844499643.post2396399287097097319..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Extract Lambic Tasting (Plus Peaches)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8066877917844499643.post-35234021001927006412017-02-24T10:27:56.947-05:002017-02-24T10:27:56.947-05:00I'm glad you posted a tasting of the extract l...I'm glad you posted a tasting of the extract lambic because that post is what really got me interested in this site. Following your guidence, I made a 5 gallon batch a few months ago using slightly less maltodextrin and steeping some flaked wheat instead of using flour. The wyeast lambic blend and bottle dregs from 3 very tasty gueuzes seems to have everything on track, but there is still a good bit of time before I'll know for sure. <br /><br />Have you ever added a new batch of wort on top of a used lambic yeast cake? Depending on how this one tastes I was considering it, since some bottles of gueuze are just so hard to come by. <br /><br />Anyway, I really appreciate all the work you and have put into the site and the book and I found a lot of good ideas and inspiration. <br /><br />KyleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70071924689209879302017-02-19T20:55:50.368-05:002017-02-19T20:55:50.368-05:00I hadn't noted the FG, 1.005. Added to the not...I hadn't noted the FG, 1.005. Added to the notes! The maltodextrin added ~.003, so not clear if the microbes fermented it out or not.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14134431859492665072017-02-19T10:21:05.896-05:002017-02-19T10:21:05.896-05:00Hey Mike!
Thank you very much for sharing your ex...Hey Mike!<br /><br />Thank you very much for sharing your experimentations, findings, and stories.<br /><br />I'm very curious as to what the final gravity @ bottling (or whatever you have) was on this extract & maltodextrin laced batch. Did the YB melange blend manage to get it below 1.010? My apologies if I missed this data.<br /><br />Thanks again & cheers-Robb Mcnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1868948814266481672017-02-18T18:41:50.004-05:002017-02-18T18:41:50.004-05:00I pretty much made the same thing following the St...I pretty much made the same thing following the Steve Piatz extract lambic recipe. I brewed it back in October and it's my first lambic. I used 3 ounces of aged hops I had and did an initial ferment with US-05. I transferred it to the secondary and added Wyeast lambic blend and also the dregs from a bottle of Cuvée Rene. <br /><br />I'm really looking forward to seeing how it turns out. BrewerTomnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63975183266313288722017-02-17T18:23:25.191-05:002017-02-17T18:23:25.191-05:00I brewed another batch of extract lambic about a m...I brewed another batch of extract lambic about a month ago. Added the rest of the maltodextrin leftover from this batch, plus some flour to the boil. Used aged homegrown hops, should be interesting!<br /><br />Whether it is better is so difficult to say. Sours are so unreliable, fickle, and inconsistent. Even if you brewed two beers with identical microbes from the same wort and aged them next to each other they might not be the same after a year!<br /><br />In general I'd rather spend a bit more time and effort given the commitment to aging. I'll say that I'm confident that wort production isn't a top three issue for sours. In that threshold I'd put: microbe selection, limiting oxygen during aging, and blending.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73028444420182424682017-02-17T17:54:42.980-05:002017-02-17T17:54:42.980-05:00Will you be making an extract lambic again? I like...Will you be making an extract lambic again? I like the idea of a quick extract brew day but wonder if you think a longer all grain brew day produces superior end results.Anonymoushttps://www.blogger.com/profile/15457951372851456463noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72136525574713705622017-02-14T14:11:10.851-05:002017-02-14T14:11:10.851-05:00I was one of the lucky few to try the unfruited Go...I was one of the lucky few to try the unfruited Golden Boy Lambic at the BYO Burlington Boot Camp. As I recall it was an excellent beer on its own. When I asked you about it you told me the other half was on peaches. I was expecting you would have fantastic results with the peaches. Paul Boutinnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50292775319054073942017-02-14T06:51:15.412-05:002017-02-14T06:51:15.412-05:00I sliced the peaches, skin on, discarded the pits....I sliced the peaches, skin on, discarded the pits.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-66534500478046376132017-02-14T05:40:33.025-05:002017-02-14T05:40:33.025-05:00Fantastic brews! Did you do anything special with...Fantastic brews! Did you do anything special with the peaches before racking on top of them? Cheers!Michaëlhttps://www.blogger.com/profile/02377285634686958683noreply@blogger.com