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
grainbelt
04/03/11 10:45 AM  
ECY01
Well took a sample of my first Lambic last night using Al's ECY01 and wow, it is damn near drinkable already at 2 months. A good amount of sourness and funk already.

My gravity was 1.007 what I am wondering is should I add a little more DME boiled up or malto dextrine or something for the bugs to eat since it is only 2 months old and at 1.007? Or just leave it as is?

Patrick
04/03/11 05:06 PM  
Re: ECY01
The beer I've made with Bug Farm IV has reached about 1.008 so far and it is already delicious. I imagine it will go a bit lower because it has only been 4 months.

I would imagine if you racked fresh wort on top of the cake (or a portion of the cake), you'd get a more sour beer the second time, so I would leave it be.

grainbelt
04/03/11 07:09 PM  
Re: ECY01
I was not talking about a second batch but just adding a little more wort to this batch. THis is my first sour and with being at 1.007 already I am not sure if I should just leave it be or add a little more for the bugs to work on over the next year
jaymo
04/04/11 12:49 AM  
Re: ECY01
grainbelt,

It should be fine if you leave it. The bugs will do their work with those 7 points and be happy, at least in my experience with various Bugfarm generations.

One thing to consider down the road is brewing a batch every 6-12 months and either treating it solera style, or just blending once you have multiple batches ready. Bugfarm always turns out a good sour end result for me, but depending on the grist, if/when oak is added, etc blending can really bump up a beer like a lambic.

The great lambic producers rarely release an unblended lambic for a reason! (That said, Cantillon Grand Cru Bruocsella has been amazing on the few occasions I've had it.)

grainbelt
04/04/11 02:31 PM  
Re: ECY01
cool thanks, yeah I will be saving a portion of this to let sit for a while and go solera style. I have a few ideas on what to do with it
 
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: