pLambic, Wild Yeast, Spontateous Fermentation!
well i mashed my first pLamic yesterday:
60% Pilsner Malt
40% Unmalted Wheat
3g/l debittered hops
using the wyeast mash schedule:
1. dough in wheat with 10% of the barley and 75% of the H2O at 60*c
2. increase to 100*c and hold for approximately 30 minutes
3. add the balance of the malt and H2O. adjust mash to 70*c and hold approximately 2 hours, stirring continuosly.
Rest 30 Minutes.
4. Sparge with 95*c H20
Boiled for 4 Hours adding hops after 1/2 hour of the boil.
i hit every target, temperature etc to the tee.
I followed a very very vigurous cleaning & steralising regime of everything post kettle.
The Glass Carboy was brand new but was soaked in starsan solution for about 1/2 an hour then drained.
came home this arvo to pitch my wyeast bug pack to find signs of fermentaion being undertaken, bubbling every second and a thin film of white ontop.
so i went to the shed to check the hydro sample and it was doing the same!
hmm.... the funny thing is my wyeast smack pack hasn't fired!
i went and pitched my Wyeast 3278 Smack pack anyway,
just curious if the beer will turn out any good?