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)
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2 comments:
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?
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.
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