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View Full Version : lambic beer dilema

Amadeaus
03-29-2005, 12:49 PM
I'm thinking about attempting a lambic, but am a bit comfused over the yeast I need to reproduce something close to this style. I know I need to sour my wort, and pitch with a belgian strain to produce base flavor, and to create alcohol, but should I use the White Labs Malolactic strain for the secondary? All information available on this yeast refers to it's use in winemaking. I cannot find anything regarding it's use in this style. Should I be using something else? Any help would be greatly appreciated. Thanks!

Amadeaus
HogieWan
03-29-2005, 02:11 PM
Are you making an all-grain or extract lambic?
Otis_The_Drunk
03-29-2005, 05:28 PM
Actually I haven't seen too many Homebrewed lambics that I would set my lips to.
Payson
03-30-2005, 08:31 AM
I've actually gotten a best of show with a home-brewed framboise lambic. Over 200 entries. Used the wyeast lambic blend.
danno
03-30-2005, 08:52 AM
Originally posted by Otis_The_Drunk
Actually I haven't seen too many Homebrewed lambics that I would set my lips to. commercial ones either... :D

Amadeaus, you're not going to do the traditional Belgian method of open fermenting and just using whatever microbe wanders on by? just set a bucket of wort in your kitchen for a few days, you'll get plenty of lactobacillus from there...
fretlessman71
03-30-2005, 10:11 AM
Someone on this board did just that a year or so ago; they left the wort in the kitchen overnight with the windows open for their lambic! Talk about being a brave soul... I can't remember who it was, or where I might look for the thread, or how the brew turned out... but I'd be very interested to hear about it!
Fast_Eddy
03-30-2005, 11:12 AM
Along these lines - we just made a sour dough bread last weekend from a starter that we allowed to spontaneously ferment(two days open on the window sill). It was scrumptious.
Amadeaus
03-30-2005, 01:54 PM
I'm planning on brewing all grain, though I'm not sure that I'm brave enough to just leave the fermentor open to the air...

Besides, I have cats, and cat hair gets everywhere in my house; I certainly don't want it in my beer...
Payson
03-30-2005, 02:27 PM
Check this link out, it's super informative.

http://brewery.org/brewery/library/LmbicJL0696.html
HogieWan
03-30-2005, 02:34 PM
In Papazian's Joy of Homebrewing, he suggests mashing about half of your wort and leave it open overnight. Then close it up for a few days (with airlock) then mash the rest of the wort and mix them in you boil kettle. This way you get a lambic sourness, but then kill the bacteria to let the yeast go the rest of the way - so that the yeast and bacteria aren't fighting over the same wort.