tag:blogger.com,1999:blog-8066877917844499643.post292314694056054784..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Lambic Blended/Bottled/FruitedThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8066877917844499643.post-43797944064070267292016-09-06T21:01:24.797-04:002016-09-06T21:01:24.797-04:00I'm not a big fan of the Lindemanns fruit beer...I'm not a big fan of the Lindemanns fruit beers, so no. I have done that for my Courage Russian Imperial Stout recipe, to prevent Brett from drying it out completely. <br /><br />The problem with fruit, is that Sacch will ferment out the sugars, so you'd need to keg if you want them preserved. <br /><br />Cheers on the book! The Packaging chapter has some more discussion on your options here!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37001719753036661952016-09-05T20:55:30.823-04:002016-09-05T20:55:30.823-04:00Have you ever neutralized the bugs in your lambic ...Have you ever neutralized the bugs in your lambic before adding fruit? Didn't know if the sugars from the fruit would help add sweetness and mimic a Lindemanns I little more. Sorry for replying to an old thread. Your book was awesome BTW. Thanks!Clinthttps://www.blogger.com/profile/03277767608130994694noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55721729402508335572013-01-28T21:50:13.385-05:002013-01-28T21:50:13.385-05:00Thanks, Mike. Cheers!Thanks, Mike. Cheers!Drewskinoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35733060926703443382013-01-28T21:22:22.794-05:002013-01-28T21:22:22.794-05:00Pellicles will often stick around after a beer is ...Pellicles will often stick around after a beer is safe to bottle. If the beer tastes ready, and the gravity has been stable for at least a month, you're good to go!<br /><br />Glad it turned out well!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61869278414255635032013-01-28T19:12:02.083-05:002013-01-28T19:12:02.083-05:00Samplings of my first shot at a lambic taste great...Samplings of my first shot at a lambic taste great (almost 1 year in the fermenter). I'd like to bottle it, but there's still a good funky looking layer of some kind o' something on top (all off-white, no technicolor). Will this eventually settle back in or is it okay to bottle now, said funky layer and all?Drewskinoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8380717469762199432012-04-03T15:51:29.913-04:002012-04-03T15:51:29.913-04:00Two to three months is usually enough for the bugs...Two to three months is usually enough for the bugs to ferment out all of the sugars from the fruit. After that all you have to worry about is that the fruit flavor will start to fade. This is why I tend to age the beer for awhile before adding fruit. The sooner you bottle, the more of those fresh flavors will be there for you to enjoy. In my experience even after much longer the fruit remains relatively intact, I have never experienced it dissolving completely (let alone seeds or pits).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2402234762058580552012-04-03T15:19:07.183-04:002012-04-03T15:19:07.183-04:00How long do you usually keep the fruits in the lam...How long do you usually keep the fruits in the lambic? Or even after the break down?jannoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54025701780827184812012-01-14T14:10:07.313-05:002012-01-14T14:10:07.313-05:00I saw you found the answer on another post, but I ...I saw you found the answer on another post, but I thought I'd answer just in case anyone else reading the comments was interested. I think with all of the microbes pitched into a sour beer (not to mention the alcohol, and low pH) the ones on the skin of fruit aren't a concern. A rinse to get dirt off isn't a bad idea. Freezing helps open up the cell walls, but doesn't do much to kill the microbes.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89303573259980608752012-01-14T11:57:37.507-05:002012-01-14T11:57:37.507-05:00Quick question: do you wash your fruit, or blanch ...Quick question: do you wash your fruit, or blanch it or anything? I'm just thinking there might be wild microorganisms on the surface, which you might not want. Does the freezing (in the case of the blueberries) do the trick, or are the conditions in the beer hostile enough to prevent contamination?Scyrenehttps://www.blogger.com/profile/07522861473181847726noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27123821043545929632010-12-10T16:26:45.873-05:002010-12-10T16:26:45.873-05:00Good luck, I'll have to try it again one of th...Good luck, I'll have to try it again one of these days in a better base beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15041988442915893382010-12-10T16:05:30.195-05:002010-12-10T16:05:30.195-05:00Very interesting! I just found your blog through G...Very interesting! I just found your blog through Google when searching for blueberry lambic (which I'm planning to begin brewing after Christmas).<br /><br />/A Swedish homebrewing enthusiastAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18323597233739004982008-07-28T08:31:00.000-04:002008-07-28T08:31:00.000-04:00Thanks for confirming what I suspected. I probabl...Thanks for confirming what I suspected. I probably should have waited another month and gotten the smaller wild American variety, might have given me something closer. That said, I’m sure mine will still be pretty tasty.<BR/><BR/>A cloudberry Lambic certainly sound interesting. Dogfish Head is the only brewery that has used them in America (as far as I am aware), but that was just in a limited run wheat if I remember correctly.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70300766339021126652008-07-28T04:09:00.000-04:002008-07-28T04:09:00.000-04:00Hey Mike, you're right on the spot about the blueb...Hey Mike, you're right on the spot about the blueberries, the stuff they put in Cantillons Blåbär would be the wild version native to Scandinavia, these are much smaller than the ones you have in the US, typically they're about the size of a small pea..<BR/><BR/>Speaking of fruit in lambic, on two separate occasion have I had the privilege of tasting the excellent Cantillon Soleil de Minuit. This is a standard Cantillon with Swedish cloudberries added. This beer was only made once (1997) and the flavour is really, really different. Cloudberries by themselves have a really peculiar taste (bog-like.. no really, they taste like swamp, probably because they only grow in swamps) and matched with the tartness in the Cantillon.. wow!<BR/><BR/>I think I'll have to try and give this a go myself.. the cloudberries are not a problem.. making a lambic even remotely close to Cantillon, that's the challenge..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64733547353609086112008-07-24T08:39:00.000-04:002008-07-24T08:39:00.000-04:00Sour beers really are a labor of love. This lambi...Sour beers really are a labor of love. This lambic will take about 30 months from when I brewed it until it is really ready to go. Even then another 2-3 years in the bottle will hopefully transform it from tasty to delicious. <BR/><BR/>Sour beers really defy prediction, the same base beer with the same microbes can mature at very different rates for no apparent reason. After 6-10 months you certainly may have a tasty Flanders Red, but I would guess it will take longer than that if you want more than mild acidity. Wait at least 6 months then give it a taste and based on that decide how you want to proceed. I believe even the “young” portion of Rodenbach’s standard Flanders Red is about 6 months old, with the old portion ranging from 18-24 months.<BR/><BR/>I find that my sour beers have some minor off flavors and a generally muted character for the first couple months after they have carbonated. After a few months in the bottle the off flavor goes away and the overall character of the beer improves considerably. This may be a good reason to add a neutral bottling strain, it should eat the priming sugar before the other microbes have a chance to make any new byproducts. <BR/><BR/>My parents live in Wayland, a small town about 20 miles west of Boston.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47102866160781852462008-07-24T07:08:00.000-04:002008-07-24T07:08:00.000-04:00I think I'm starting to see a pellicle forming in ...I think I'm starting to see a pellicle forming in mine. I can't remember if I told you in an email, but I bought a baluster from Home Depot, and put it through a stopper. It's sitting about an inch deep into the beer. I also added 1/2 oz oak chips.<BR/><BR/>Oh, I pitched Safale US-05 into the primary, and Roeselare into the secondary. The ambient temp in my apartment is around 72F. What do you think, 6-10 months for maturity? Is that too quick? Once it's in the bottle, are you just waiting for it to carb, or does it need to sit for an extended period for further aging? I know it won't get any more sour character in the bottle, but will it develop any other flavors in the bottle?<BR/><BR/>btw, your blog is great! Where in MA are your parents? My parents live in the Boston area, and I grew up in the North Shore.Seawolfhttps://www.blogger.com/profile/02413933658058639045noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57582140936699111722008-07-23T15:46:00.000-04:002008-07-23T15:46:00.000-04:00I'm still amazed that these things take a year plu...I'm still amazed that these things take a year plus to hit their stride.Joshhttps://www.blogger.com/profile/16187478308938410696noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64075023702271210642008-07-23T10:56:00.000-04:002008-07-23T10:56:00.000-04:00I was in Germany for a few weeks when I was about ...I was in Germany for a few weeks when I was about 5, but I have never been to Nürnberg. The bottles were given to me a few years ago by a friend’s parents who lived over there in the 80s. I intended to get new gaskets and fill them up, but I have not gotten around to it yet. Sharp eye though.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51295246324386096032008-07-23T10:33:00.000-04:002008-07-23T10:33:00.000-04:00Haha, I see you've been to Nürnberg as well! I ha...Haha, I see you've been to Nürnberg as well! I have one of those bottles in my basement, too.Anonymousnoreply@blogger.com