#29 - Simple Lambic (Funky Kast #4)

Not sure what took me so long to post this but I'll finally publish...

After bottling half of my sour brown I was ready to crank out another sour. Taking half of the yeast/bacteria cake from the sour brown and adding it to an extract lambic seemed a simple, effective method.  I used just under an ounce of saaz hops for 35 minutes to keep the ibus down and also boiled half a pound each of flaked wheat and Maltodextrin combined with 6 lbs of Wheat LME. In addition to the sour blend I also added American ale yeast to ensure full fermentation and 1 oz of Hungarian medium toast oak for the full barrel flavor of a classic lambic. I plan to add dregs of various sours as this one progresses.

Updates:
7/14/2013
A little over a month in the carboy and this beer is already down to 1.002.  Light sourness but also pretty young and sweet.  Added dregs of Cantillon Geuze.

8/25/2013
A very bad outhouse smell began to develop.  Pulled a sample and it doesn't seem to be the beer, maybe mold around the top of the carboy?  Beer smells and tastes about the same as a month ago, light lemony sourness and some grainy sweetness despite the extremely low gravity.

10/04/13

Wasn't able to taste/test gravity but the outhouse smell is gone. This beer might be ready for at least some to be bottled. I will have to taste in about a month and make some determinations but it is beginning to smell fairly sour and funky and I don't want this to go nearly as sour/acetic as the Flanders red.

11/02/13

Gravity down to 1.000. Taste is tart and refreshing. It might be about time to bottle at least some of this.

11/29/13

Racked 3 gallons onto .5 oz of previously used oak and bottled the rest. Still moderately sour but not overly complex.

5-28-14

Received some positive comments on this beer from a brother and his friends.  Might be time to do a full tasting write up.

11-18-15

Beer is over 2 years old with half the batch kegged.  Decent flavors, moderate acidity, no noticeable acetic acid or other off flavors.

12-13-15

14.5 oz. Oregon Fruit Red Tart Cherries pitted in water added to the keg with about 2 gallons beer remaining. Sweet Cherry puree and juice reserved for a later addition.