Brewing Master

Question:

The book suggests ’souring’ the wort, by letting it sit out for a day (covered) of course.

I have never done that, the lactobacillus should sour the beer. I have heard of not boiling the wort at all similar to the method in which Berliner Weiss is produced.

Response:

I’m reading The Homebrewers Recipe Guide by P. Higgins, M.K. Kilgore & Paul Hertlein. They have some rather good recipes, however for some batches the recipes call for 2 batches of yeast, both pitched at the same time. I’ll be trying a Lambic (Kriek) as soon as my Cider and Stout are finished. I planned on brewing a Belgian wheat type beer, and then adding fruit and ‘lambic’ yeast during the 2ndary. Does anyone have any opinions on pitching both yeasts in the primary? Thanks, CyLZ

Response:

I planned on brewing a Belgian wheat type beer, and then adding fruit and ‘lambic’ yeast during the 2ndary. Does anyone have any opinions on pitching both yeasts in the primary?

I would not add both at primary. I would do what you said, brew a boring wheat beer with a very neutral yeast like an American ale yeast, then after primary ferment add the fruit and the lambic yeast. Let me know if you have any other questions as I can go on about Lambics for hours.

Response:

I planned on brewing a Belgian wheat type beer, and then adding fruit and ‘lambic’ yeast during the 2ndary. Does anyone have any opinions on pitching both yeasts in the primary? I would not add both at primary. I would do what you said, brew a boring wheat beer with a very neutral yeast like an American ale yeast, then after primary ferment add the fruit and the lambic yeast. Let me know if you have any other questions as I can go on about Lambics for hours.

Ok…deal. The book suggests ’souring’ the wort, by letting it sit out for a day (covered) of course. Have you had any luck w/ that? I’ve read up on various bugs from hbd.org, but I don’t think I’ll be going with that route. Thanks, CyLZ

Response:

I planned on brewing a Belgian wheat type beer, and then adding fruit and ‘lambic’ yeast during the 2ndary. Does anyone have any opinions on pitching both yeasts in the primary? I would not add both at primary. I would do what you said, brew a boring wheat beer with a very neutral yeast like an American ale yeast, then after primary ferment add the fruit and the lambic yeast. Let me know if you have any other questions as I can go on about Lambics for hours.

Do your lambic portion of the fermentation in glass, or rest assured that plastic bucket will be a lambic bucket forever. Cheers, Mike

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