My adventure in Blending a Gueuze
December 2016 I started brewing traditional Lambic Recipes and putting the wort in disposable aluminum pans on my table in the back yard to capture yeast and bacteria over night. I would brew one or...
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Toer de Geuze - meet the brewers/blenders!
The Toer de Geuze (Geuze Tour) is a biennial event to promote the breweries of the Senne valley : EN – Toer De Geuze – at home Which for obvious reasons isn't happening this year, so instead Breandán...
View ArticleAdjuncts, starches, and sour beer.
Dave Marliave was on the Sunday Session recently talking about adjuncts in sour beer. One interesting thing he mentioned was the ways in which they try to get starch into their wort. A traditional...
View ArticleDry hopping leads to terrible flavour
Hi folks, thanks in advance. So...been making split batch sours using lactobacillus. I let them get very sour then pitch us05. I split the batch up in secondary and age on fruits or dry hop inside...
View ArticleLambic Brewing Assistance
Hey guys. Just wanted to get some opinion on how to proceed with my 2 current sour/bug/lambic brews. Here is what I have going on... Ferm 1 7 gal Started 5/2020 Yeast: WY3278- Lambic Blend ONLY (no...
View Article[question] Wild yeast capture/isolation, 0% attenuation??
Previous Thread So I got the refractometer out, cleaned up some pipettes and took a few samples today. All of the samples ranged from 1.018 to 1.021. (I started with 1.020 wort) so I'm a little...
View ArticlePlating mixed cultures?
I'm considering plating a couple of my mixed cultures, partly because I'm bored, partly because I want to see if I can isolate different stuff. I don't have a microscope, nor do I care to purchase one...
View Article2-Acetylpyridine - Corn Tortilla Flavor
I've still got a little more research and investigating to do, but I'm wondering if anyone else has run into a flavor that can be best described as corn tortillas. The flavor is definitely not D.M.S....
View ArticleAluminum Coolship ?
I’m wondering if aluminum material would be adequate for a cool ship cooling / lambic style inoculation ? excuse me if this has been discussed but I searched pretty thoroughly and haven’t found...
View ArticleOrval Dregs
I was going to brew a Saison and split it into two fermenters, one with just 3711, the other with 3711 + Orval dregs. However, I only have one bottle of Orval and it's 28 months old. I was going to try...
View ArticlePellicle Photo Collection
I have a growth on an all brett C beer, but don't know what the heck it is. I've searched through photos and haven't found what I'm looking for. Nor have I found a thread where there's a compilation of...
View ArticleBootleg Biology Beta Berliner Blend
I just brewed with the alliterative blend mentioned in the title, and will plan to track my thoughts and experiences as I go. Since I just brewed a couple nights ago, it's still in primary, so no...
View ArticleIdeas on a 100% Brett project
Hi, I made my first 100% beer, a Farmhouse ale inspired in this recipe. I'm planning to bottle next week, so I'll have a nice yeast cake fresh to use (I know there are discussions about this, but I've...
View ArticleFermenting in the barrel?
I've got a 15-gallon Solera barrel going, and I think a chance to brew coming up in the next couple days (gotta take 'em when I can). Normally, I ferment my red in primary with Imperial Gnome (that I...
View ArticleJester King’s Noble King Clone
https://jesterkingbrewery.com/current-blog/homebrew-recipes Awhile back JK posted some Homebrew recipes of some of their beers. I’m not sure JK makes anything I don’t like but Noble King has always...
View ArticleMargarita Gose
Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your...
View ArticleAged Hops Question
I'm starting to work on my recipes for this winters brewing season, and I'm hoping for some help on a Lambic style recipe. The only question at this point is regarding the hops. This will be my first...
View ArticleRoeselare + dregs + stable fg = ready to bottle at 7 months?
Hi everyone, I'm living in an apartment where the ambient summer temp gets up to around 95f/34c. I've had a sour going that's currently at 7 months and I'm wondering if y'all think I'm safe to bottle...
View ArticleBootleg Biology: Mad Fermentationist Brett Saison
A few months ago I sent Jeff Mello a sample of the House Saison culture Ive been repitching since 2014. Surprisingly he pulled out a pretty similar set of microbes (in terms of species anyway) to what...
View ArticleBack at It - Brettliner Weisse
This is a pretty simple brew I did with a bud over the weekend. Haven't brewed in awhile and need to get back into the swing of things. I am posting mainly because I have not seen a lot regarding...
View ArticleImperial Sour Batch Kidz
In searching, I have only seen a few documented posts about Sour Batch Kidz, which is a combination of MTF, Reddit, and forums. Thought I would document my experience. I did pre-acidify. I expect...
View ArticleBeginner Brewer - About to attempt first Lambic Style
Hi hi! New brewer here! First post, been lurking here and other places reading and digesting for the better part of 4-5 months now in preparation. Plan to brew my first batch of lambic-style beer this...
View ArticleBeer Log #2 - Mixed Fermentation 3-way split
I’m going to be doing another 9 gallon Farmhouse 3 way split this up coming week. I will be splitting into (3) - 3 gallon batches.. Below is the base recipe; Grains 60% - Floor Malted Pilsner 30 % -...
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Humulus lupulus
Afternoon, I found some wild hops and want to use them from brewing. First i thought i would boil some water and throw a few in to get the smell and taste. Neither of those were bad but instead of the...
View ArticleFruit lambic - when to add the fruit?
I've been doing some research, but I'm stuck on one thing: should I add the fruit (raspberry puree) when I rack to secondary and pitch a wyeast lambic yeast, or should I rack to secondary and add the...
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Brewing my first sour
Hi All, I've done four brews now which have all been pale ales. I think i've just about got to grips with that style. Just wondering where to start which brewing a fruited sour? My idea is to use a...
View ArticleFast Souring - Modern Methods
Making sour beer doesn't need to be complicated! These techniques are a good alternative to the antiquated kettle souring method. Co-Souring Method: Make unhopped wort. Chill as normal. Pitch...
View ArticleAny Lallemand Philly Sour feedback or experience to share?
I am about to brew a Gose using this innovative new and innovative yeast (purchased from Label Peelers a few days ago). I have read the Lallemand information sheet and see the optimum temperature as...
View ArticleWill WLP568 & WLP653 Clear Up?
Both photos are from the same 10 gallon brew of a sour red ale. The cloudy is WLP568 & WLP653 with a gravity of 1.001. The clear is US05 & GigaYeast Sour Cherry Funk with a gravity of 1.003....
View ArticleFig in Beer
Hey all, Was looking into a sour to make with fig. I have a fig tree in my backyard that is ripe, and I would love to use it in a brew. I've read some things online that claim fig isn't the best option...
View ArticleThin, Watery, Flavorless Aged Beer... Help!
Hi folks, been reading these forums but not much of a contributor. I've actually been making beer for a long time but only in the last couple years have I tried my hand at using brett, lacto and pedio,...
View Articlesimple mead with fruit
a primitive wild ferment 1.get raw honey, water [not tap], fruit [optional] 2.put fruit in gallon jar [or larger] [if using dried herbs, make a tea then pour it with herbs into jar, let cool to room...
View ArticleInfection
Mixed-Fermentation Sour Beer - Really Easy Fruit Sour This has become a staple beer at my house. It's loved by non-beer drinkers, lager drinkers and craft beer drinkers. Kegs go faster than anything...
View ArticleUsing a Juicer
Hi all, I'm pretty new to brewing sours. My first was a kettle sour with sour cherry juice, and my second is another kettle sour with Sach and Brett, split in 2 seperate fermentors for experimentation....
View ArticleComplex sugars/starch for extract recipe?
Has anyone tried adding starches/complex sugars other than maltodextrin to extract recipes for lambic-inspired beers?
View ArticleSoured beer always tastes and smells like apple juice
Just want to get your thoughts. I have brewed a lot of sours in the past year and have had many of them that smell and taste just like apple juice. Its not unpleasant and usually we age on fruit and it...
View ArticleMaking a beetroot sour
Hi guys. Myself and a friend decided to brew our first ever sour at the weekend. The grain bill was fairly simple 1.5kg of German pale malt 1.5kg of German pilsner malt we also added 1.2kg of beetroot...
View ArticleBarrel Saison Solera
For the past couple years, I've had a barrel Solera going in a 15 gal rye barrel - more or less a Flanders red type beer. It's always good, but I have more red beer than I like to drink. Time to switch...
View ArticleLactose question
Hey guys I’m going to be brewing a sour coming up real soon. I’ve been throwing around the idea of adding lactose but I have a concern that it will take away from the flavors of the fruit. Has anyone...
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Quick Berliner Weisse
I am thinking to do a quick Berliner Weisse, any solid recipe that turn out quick ? I am thinking this Das Pash Berliner Weisse 5Mash at 150°F (66°C) with pH of 5.2–5.3. Rack 6 gal. (22.7 L) to boil...
View Articlebottling mixed fermentation sours - advice needed please
Been out of the brewing loop for a couple years and am needing some help. I have a 5 gallon batch of a golden sour brewed June of 2020 and a RBGC clone brewed September of 2020! This is not a testament...
View ArticleWlp644 and Brett Claussenii(Wlp645)
I have each of these on hand and am thinking about co pitching them in a pils/wheat 1.050 ish sour beer. I’ve used 644 but never 645, descriptions seem to have some overlap. Anyone try this, or have...
View ArticleBottle cultures, sour beers, recipes and the like..
Just got feedback on a local comp on my gueze.. 1st place belgian(sour or otherwise..)in the second local comp.. It made it to the last table at national homebrew(but not top 3, so somewhere between 4...
View ArticleChoosing heritage/landrace barley and wheat for lambic style beer
Hey HomebrewTalk, A farmer friend has agreed to sow some old landrace / heritage barley and wheat for me to brew with. I am seeking help to identify the best varieties to plant. These grains are being...
View ArticleOpen/ Spontaneous Fermentation in the Basement
Hi Everyone. Im fairly new to brewing and fermenting. I accidentally left a half opened gallon of motts apple juice in the basement and have discovered that it is now fermenting. I transferred it to a...
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