Lambic....again

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Lambic....again

Postby Payson » Mon Apr 07, 2003 4:20 am

Sorry to "beat a dead horse" and plague the site with my questions regarding Framboise Lambic but once again I need help. Earlier I received excellent advice regarding this unique and delectable style. Last night I transferred it to a tertiary carboy. As is usually the case, some of the concoction "fell into my mouth." I thought it was quite tasty, beautiful color and aroma etc... My girlfriend on the other hand felt it lacked adequate sourness. (Even with the use of the Wyeast Belgian Lambic Blend) My question therefore is this: will the sourness become more pronounced with ageing or is there an additional step I can take at this point to boost its "pucker". Thanks again in advance for any help.
Chris
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should sour in time

Postby Gravity Thrills » Mon Apr 07, 2003 7:01 am

Hopefully Eric will chime in ans give an authoritative answer, but from what I understand, yes the nuances provided by the Lactobacilus and the Bretanomyces will become more pronounced over time.

Cheers,
Jim
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"to Brew" List

Postby dartedplus » Mon Apr 07, 2003 11:41 am

I was out and about this weekend and had the chance to have a glass of Lindemans Framboise. After my wife tasted it, she insisted that I make some. Once I told her that I had just acquired a recipe for it she was VERY happy. So now I guess I have to move it up on the list. But which beers get bumped down???? On another note, I will probably complete my Draft Beer box tonight, at leaast the construction part of it. I dont have the cornies or the CO2 setup yet, but I will be able to make some lagers even during the warmer months. So a couple of you know what I will be making again!!!!

later,
E
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Give it time...

Postby Mesa Maltworks » Mon Apr 07, 2003 1:24 pm

Once the yeast that remains in suspension goes dormant, the lactic acid producing bacteria will continue to attenuate the sugars that the yeast did not or could not eat. This will produce the results you are looking for. The big thing to remeber with Lambics, Saisons, Oud Bruins... all the soured and "horsey" flavored brews take a LONG time to reveal their true character. My first Lambic almost became drain cleaner when I tasted it at about 2 months old, but I stuck it out. At year one this stuff ruled!!!

Eric
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Wealthy brewers

Postby Freon12 » Mon Apr 07, 2003 3:22 pm

I have not considered this style due to the fact that one must use a seperate set of equipment to make it or risk contaminating the rest with a very hard to get rid of bacteria.


S.
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glass???

Postby dartedplus » Mon Apr 07, 2003 3:54 pm

even if you just use glass carboys???? rubber stoppers and check valves are cheap enough to toss, I probably need some new ones anyhow. Syphon hose is cheap too. What other equipment would there be to ruin???


E
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Spruce Goose?

Postby Gravity Thrills » Mon Apr 07, 2003 8:02 pm

It sounds like good Sir Freon is just a bit germaphobic - probably living like Howard Hughes and slowly losing his marbles. Wait, I did that too... it's called early fatherhood!
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Fruitless is good too!

Postby Gravity Thrills » Mon Apr 07, 2003 8:08 pm

As much as I love the Lindeman's and Timmermans Fruit lambic offerings, I am still way partial to the gueuze. In the case of Lindeman's, I have to drive across the state to get the gueuze, which doesn't make sense to me since I can get the three fruit varieties down the street. But boy is that good stuff!

Sounds like a rauch might be rearing its smokey little head again soon, hmm?

Cheers,
Jim
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Problems

Postby dartedplus » Mon Apr 07, 2003 9:15 pm

I had some problems with the hinges and the closures, but it wont take me long to fix that.

I had the rauch in a competition this weekend, but dont know how i did yet, I'll let you know when I find out.


Mmmmmmmmmmm, smokey goodness....
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Easy!

Postby Freon12 » Wed Apr 09, 2003 2:02 pm

You how sensitive I am. ;)

To bateria that is.

S.
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