Tuesday, August 27, 2013

#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.

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.

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.

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.

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

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

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

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

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.

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