tag:blogger.com,1999:blog-21271644.post2706838468210554680..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: Apple LambicJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-21271644.post-23570217765105095672009-06-02T06:09:24.110-07:002009-06-02T06:09:24.110-07:00I age most of mine in the garage and the temperatu...I age most of mine in the garage and the temperatures range form about 40 in the dead of winter to about 75-80 in the summer, but most of the time it's between about 55 and 70 and they seemt o do fine. I also do stash a few carboys in other places in the house that are warmer and yes, they age differently. The warmer ones tend to sour faster and also get more acidic than their garage stored Bill Schnellernoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-68205189307742848802009-06-01T18:15:24.026-07:002009-06-01T18:15:24.026-07:00Bill,
Great info. Any info on fermentation temps?...Bill,<br /><br />Great info. Any info on fermentation temps? Lets say I don't have a lot of room to store carboys, will a hot and cold fluctuating attic be ok for long term storage (after most fermentation is done)? Can brett and pedio (probably the two long term workers) survive in the 90s without adverse effects?DA Beershttps://www.blogger.com/profile/13592377918990052792noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-51606059333361299522009-06-01T17:59:12.134-07:002009-06-01T17:59:12.134-07:00Bill, that's good info--thanks. To be on the ...Bill, that's good info--thanks. To be on the safe side, I have let them sit in the past. I let my first batch sit for the better part of a year (after a certain point, I'd have to admit to forgetfulness more than patience). It was a straight lambic. It's been in the bottle for probably 3-4 years, and it's been a fascinating study in biotics. At first, it was pretty sour and aJeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-34658604286048303772009-06-01T16:55:16.617-07:002009-06-01T16:55:16.617-07:00I hate to rain on your parade Jeff, but as a compu...I hate to rain on your parade Jeff, but as a compulsive, bordering on lunatic, lambic homebrewer, you do need to let them sit. I use Wyeast and White Labs and the bugs have different characters, but they both need time. I wouldn't add fruit to one until it was at least a year old, and I won't drink or even blend most of them until they're 2-3 years old. Yes, they have good Bill Schnellernoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-5851823294054585392009-06-01T15:15:09.356-07:002009-06-01T15:15:09.356-07:00Yah, I'm just not sure what drop in gravity consti...Yah, I'm just not sure what drop in gravity constitutes a bottle bomb. If you bottled it at 1.005 or so and it drops to 1.000 will I have glass shrapnel in my walls? Guess I just need to try it out.DA Beershttps://www.blogger.com/profile/13592377918990052792noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-55226190598636176562009-06-01T14:10:35.142-07:002009-06-01T14:10:35.142-07:00I brew low-gravity lambics--OGs of 1.040 or so. T...I brew low-gravity lambics--OGs of 1.040 or so. There is brett in there, and I do think it eats its way down to 1.000 eventually, but since I leave it in the carboy so long, there's just not enough sugar left over to make a bomb. Your results may vary...Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-38271534834684358322009-06-01T13:35:40.609-07:002009-06-01T13:35:40.609-07:00Yah, I just brewed my first up with the Roselare b...Yah, I just brewed my first up with the Roselare blend. I've been told to let that go for over a year. <br /><br />Maybe I will try the Wyest blend to get some quicker results. What was your final gravity? Since I'm assuming the Wyest blend contains Brett did you have any worries about bottle bombs with the brett continuing to chomp away?DA Beershttps://www.blogger.com/profile/13592377918990052792noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-84751318813046386052009-06-01T12:49:35.920-07:002009-06-01T12:49:35.920-07:00I don't think you have to age lambics that use the...I don't think you have to age lambics that use the Wyeast particularly long, but I generally leave a batch in there a few months. It's been in the bottle since January.<br /><br />BTW, I will one day use that yeast in secondary fermentation to provide a milder sour note--it's very complex but not harshly sour. I think you could use it in a lot of beers.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-61580849645429104842009-06-01T11:54:12.851-07:002009-06-01T11:54:12.851-07:00Jeff,
Sounds great, how long did it age for befor...Jeff,<br /><br />Sounds great, how long did it age for before bottling and how long has it been in the bottles? <br /><br />I'm just getting started on some home brewed sours and will be trying out that blend soon. Do you need to repitch new yeast with sugar to carbonate the bottles? or are the old ones still active enough?DA Beershttps://www.blogger.com/profile/13592377918990052792noreply@blogger.com