A beer of Belgian origin which is traditionally fermented via exposure to wild strains of yeast.
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How long should I keep a lambic at fermentation temperature?
Normally I ferment beer in my basement, which varies in temperature from 50-70 degrees, depending on the season. These temperature swings can be bad for fermentation, especially in winter. So when I ...
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1answer
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Are my aged hops ready?
I've got about 3oz of cascade hops that spent 2 years in the freezer before I decided around January 2011 to take them out, put them in a paper bag, and let them sit at room temperature to age so I ...
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Belgian Fruit Beer Expectations
I am about to try a Kreik beer. This is a step beyond a Lamic, and I am having trouble locating actual sour Morello cherries. Will any variety of a sour cherry get roughly equivalent results?
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Will a carboy's narrow opening hinder or prevent successful wild fermentation?
I'm considering trying to brew a simple lambic, which requires some open-air time for wild fermentation and souring of the wort prior to pitching yeast.
I'm wondering if I could use a carboy as the ...
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2answers
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How long for a pellicle to drop when brewing lambic?
I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a ...
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Can somebody give me a good recipe that they've tried for a sour beer? [closed]
I'm looking to make a sour beer for the first time. I'm open to any sort of all grain recipe, fruity, malty, whatever. All I request is that you've already made it, and really like it.
I'm also ...
