Pages

▼

Thursday, April 26, 2007

Lambic Phone Home

My mother was kind enough to take some pictures of the wild brews I brewed before moving down to DC. They have no been sitting undisturbed in my old bedroom for about 8 months total (I haven't seen them since I was home for Christmas). I am planning on bottling the Old Ale and the Strong Dark Belgian in about a month, the Flanders Red around next Christmas and the Lambic will be divided and put on fruit in another year or so.


Group photo:
Front left - Lambic
Front right - Flanders Red
Rear - Old Ale w/Brett C and French Oak











Close up of the funky lambic pellicle.














Strong Dark Belgian (w/ cherries, bourbon and 2 strains of Brett)
at

2 comments:

  1. UnknownMarch 17, 2008 at 9:07 PM

    Thanks for the pictures. I am trying to brew a lambic too. I just checked on them (a little over a year in the primary) and I noticed some white dots. Mold? Do I dare taste it? Any feedback is appreciated. BTW, your name sounds familiar, have you been on any podcasts?

    ReplyDelete
  2. The Mad Fermentationist (Mike)March 21, 2008 at 5:25 PM

    The white dots are probably just the lactic acid bacteria and wild yeast forming a pellicle. Give it a smell and a taste, even if it is mold it won't be harmful.

    I've been on Basic Brewing Radio a couple times, including very recently on the sugar experiment show.

    ReplyDelete