Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
brewinhard
02/10/11 02:33 PM  
Extending a lambic fermentation
Raj Apte recommends adding leftover seitan to extend a lambic fermentation which gave me an idea to help increase starches in a lambic wort for further extended aging hopefully leading to increased acidity, sourness, and funk.

Why couldn't one steep some flaked wheat/malted wheat by itself in a bit of 155 deg. F water for 30 min. and add the cooled water back to a lambic fermenter for further aging? The starch haze would remain but would most likely clean up after 6 more mos or so (according to Apte). What do you guys think?

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: