Raspberry Lambic questions

Discussion in 'Homebrewing' started by BeerDunson, Jun 17, 2013.

Thread Status:
Not open for further replies.
  1. BeerDunson

    BeerDunson Initiate (104) Jul 20, 2012 Ohio
    Beer Trader

    I'm going to attempt a raspberry lambic, but I am confused on how to approach the fermentation, since pretty much all the information I've gathered is conflicting to each other. My first question is do I pitch the "wild" yeast initially or do I wait until I transfer to the secondary to pitch it. Also, do I add the raspberries to the secondary and how long should I let it go.
    Any help is greatly appreciated
    Thanks,
    BeerDunson
     
  2. OldSock

    OldSock Defender (646) Apr 3, 2005 District of Columbia
    Subscriber

    I like pitching all of the microbes together in primary. Bottle dregs from your favorite sours is nice too. Lambics traditionally aren't racked until it is time to blend or add fruit. This allows the Brett to use nutrients, sugars, and fatty acids from the dying Saccharomyces. One to two years, followed by two to three months on fruit. This is all assuming you want something dry, like a Cantillon, not sweet like a Lindemans.
     
  3. jbakajust1

    jbakajust1 Moderator (1,047) Aug 25, 2009 Oregon
    Subscriber

    For a Lambic I would pitch all the wild stuff right away and leave it alone for year (like that will actually happen, you will want to get in that carboy every 4 days and will have to resist, maybe pull a taste only when you drink a commercial sour beer and are adding the dregs to your carboy). If after a year it is stable for the FG and flavor is where you want it, rack on to the fruit.
     
  4. BeerDunson

    BeerDunson Initiate (104) Jul 20, 2012 Ohio
    Beer Trader

    Awesome info, thank you both. And yes, the hardest part is going to be not drinking it for a year. Ha!
     
  5. atomeyes

    atomeyes Disciple (373) Jul 13, 2011 Ontario (Canada)
    Beer Trader

    i just passed my 11 month anniversary on my 1st lambic. haven't even pulled a sample to taste. just smelled it.
    after the first few months, you forget about it.
     
  6. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    Whats the grain profiles/hops you guys used, if you dont mind sharing. Im starting to gather some info and plan one soon.
     
  7. OldSock

    OldSock Defender (646) Apr 3, 2005 District of Columbia
    Subscriber

    LostTraveler likes this.
  8. jbakajust1

    jbakajust1 Moderator (1,047) Aug 25, 2009 Oregon
    Subscriber

    My first Lambic type beer is here, the second is here. First one had a lot more to it, Pils, Vienna, Flaked Wheat, Caravienne, Bobek hops, flour and coriander. The flavor hops are non existant, as is the coriander. Flour was for some added unconverted goodness, not sure if it did much at all. The second was a little more traditional, Pils, Flaked Wheat, aged hops, long boil, overnight open cooling, less oak.
     
    LostTraveler likes this.
  9. BeerDunson

    BeerDunson Initiate (104) Jul 20, 2012 Ohio
    Beer Trader

    [quoteI "atomeyes, post: 1428297, member: 609792"]i just passed my 11 month anniversary on my 1st lambic. haven't even pulled a sample to taste. just smelled it.
    after the first few months, you forget about it.[/quote]
    Yeah, I plan on tucking it back in my crawl space and let it do its thing. Thanks again for the help everyone
     
Thread Status:
Not open for further replies.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • BeerAdvocate Microbrew Invitational

    Join us June 2-3, 2017 in Boston, Mass. for beer, cider, mead, kombucha and sake from over 70 small producers.

    Learn More
  • Subscribe to BeerAdvocate Magazine

    No fake news here. Get real beer content delivered to your doorstep every month.

    Subscribe