Bottling Lambic

[cmouse]

Hi, I am looking for some information. I am ready to bottle my first Lambic batch of beer. I have no idea what kind of bottles to use. It has been a very patient wait of 1-1/2 years of bulk aging. I do not want to make bottle bombs any suggestions.

[chazwicke]

You made a lambic? Cool! A Gueuze? And where did you get the yeast? Tell us more. Welcome to the board as well.

[Otis_The_Drunk]

Grolsch type or champagne bottle would fit the bill.

[cmouse]

Thanks for the bottling information.

The yeast came from (2) differnt souces. I bought a mixture of the yeast from morebeer and did a very scary thing for brewing. I let the wort cool overnight on the stove with the window open. I did this in late March. I did research and found that early spring is when it is done in Beligum or so they say. It had a very strong and long fermantation period and the aroma of the fermantation was wild. I used 3 types of fruit cherries, strawberries and rasberries.

[guildofevil]

Oh wow, that was gutsy.

What kind of area do you live in? What's the climate like?
I wonder what kind of yeast and other micro organisms got in.

Did you pitch the yeast before or after you left it beside the open window?

What yeast did you pitch? Was it one of the Belgian ones blended with Lactic Acid Bacteria, like wyeast 3763 or 3278?

I'm really curious about how close to the traditional lambic you manage to get.

Make sure you keep us posted on this beer. I want to know how this baby turns out!

Séan

[chazwicke]

Yeah, me too. Sounds very interesting.

[fretlessman71]

You ARE a brave man. Tell us more!

[cmouse]

Lambic brew notes:

OK here is what is used:

English light malt
Aged hops Hallertauer and Tettnager
Dried cranberries and tart dried cherries (no preservatives)
Dark Morello cherries drained & frozen strawberries

First yeast pitched WLP500 (Belgian Ale Yeast)
Overnight chilling open pot window open
(I live in Long Island NY ground first thaw outside so I was willing to risk the chance the air outside was almost sweet)

Fermented 4 weeks, transfer off trub split into two batches
Rack onto raspberry puree pitch 3278 Wyeast Lambic blend

Wait a for a long time resist the urge to do anything very hard to do. Brew more beer and consume it while waiting

2/14/05
Brew standard Berry Beer and go mad and inoculate with 1/2 gallon of the mixture above

Wait

1/05 add oak chips let soak 2 weeks rack off trub and now I am ready to bottle

I started this on 11/16/03 I hope to bottle next weekend

[chazwicke]

You MUST let us know how it turns out. I'm very curious.

[funkconnection]

Originally posted by cmouse
Thanks for the bottling information.
I did this in late March. I did research and found that early spring is when it is done in Beligum or so they say.

They made that during the winter time for a selection of micro organisms going to their wort.

[fretlessman71]

What I want to know is... if they were willing to let wild yeast ferment the brew, were they okay with the fact that it would be different every year? Or was this done back in the day when they didn't know about how yeast works, and didn't have a choice? And basically said, "Well, it's worked for this long, why stop now?" Seems strange to me...

[chazwicke]

In Belgium there are undisturbed spiderwebs and dust in the lambic breweries. they don't want to change anything as it may change the natural balance and wild yeasts.

[fretlessman71]

I see.... so they found something that works, and they don't want to disturb it. Sounds like the way they make rum! I'm sure it would never be permitted to be that way here in the US - far too many hygiene laws and whatnot.

[chazwicke]

Well the EU has gotten into it and put the tradional process in danger. Also some artisinal (sp) cheese makers have been told to change thier ways. The EU has brought bad with the good. Trying to set standards and all.

[YamahaXS]

a beer like that calls for small bottles. 6 or 8 oz for most of them, with a few in 12 oz or 22 oz bottles.

Those beers will be something to cherish and hold on to, so you might as well put it up in small bottles that will give you chances to taste it.

just my 2 cents worth.

definitely keep us updated.

[Lamprey]

Originally posted by chazwicke
Well the EU has gotten into it and put the tradional process in danger. Also some artisinal (sp) cheese makers have been told to change thier ways. The EU has brought bad with the good. Trying to set standards and all.

WWarning - the following post may make you loose your lunch...

I saw on TV once where it is tradition somewhere in southern europe to make up a batch of cheese and leave it out. Flies lay their eggs and the maggots process the cheese. Apparently, it is a delicacy. If I remember correctly, it was mentioned that the government does not allow it, even in a private home.

[chazwicke]

Not heard of that. If I didn't know where it comes from I might try it. But knowing that I would not. I guess it is a little like eating veal. I like veal and I don't want to know how the calves are treated.

[fretlessman71]

This is a greek tradition for marriage, IIRC. Families will do it on the sly for the reception. It's supposed to be (of course) an aphrodisiac! :rolleyes:

[chazwicke]

Does it go well with Lambics?

I love most lambics. I think they are the best Belgian beers. (Excepting De Troch and Lindemans)

[fretlessman71]

So you love Lambics, eh? I have a few Sam Adams Cranberry Lambics I'd be happy to send your way..... ;)

[chazwicke]

Wise guy! I'll take all your Oude Beersel, Cantillon, Frank Boon, and Rodenbachs though.

Seriously Fret, Have you ever tried Oude Beersel Gueuze or Kriek? I am saddened that they are no longer being brewed.

[fretlessman71]

Belgians are pretty much uncharted territory for me. After I'm done with the porter marathon I might try to dip my taste buds into them again.

[hideouse]

,,,I am not a lambic master at all, but have an adventurous if not very discriminating palate, I have just tried a bottle of "Mort Subite" and found it to be delicious! I could easily consume a lot of this stuff every day.
And speaking of making it at home,,,I'll have to give that a try next fall.
Any body had any of Hanssen's "oud Betje"? I shared some with my wife and we both liked it a lot. Nice subtle strawberry aroma. Much better than the Lindemann's that I can find here in the USA.

[chazwicke]

I like Morte Subite too. And most of the Hanssens line. Good choices. Lindemanns on the other hand never really float my boat.

[HogieWan]

And a 6oz bottle will be small enough to send me one to taste!:D

[cmouse]

Update, I am still waiting to bottle my Lambic - had to wait since my Husband got laid off and all brews and supplies had to be put on hold so I have been busy drinking homebrew to make room for my lambic. I can finally start bottling and brewing again what a relief.