Lambics
Posted: Sat Oct 21, 2006 1:48 pm
by Mr. Big
Speak to me about Lambics. I am making one in the next week, and concerned that the highest my ferment temp will be is 68. I could pitch when the wort is 70 or so and let it run up a couple degrees from fermentation activity. The ambient temperature in my basement is 68. I will be using roughly 15 lbs Pilsener malt, 6 lbs torrified wheat, and 3 lbs acit malt. I have some 6 year old Willamette leaf hops. Plan an infusion mash at 154, 10 gallons finished product. I have a year old lambic, and I figure in a year, I blend the 2. Might throw some fruit into the secondary, also.
Posted: Sat Oct 21, 2006 2:12 pm
by Lufah
I have not done a Lambic, but if I have problems keeping my Sasion as warm as I want I strap a hot pad to the side of the bucket. Then just add or remove towels between the bucket and hot pad to regulate the temp. Not very pretty, but it works.
Travis
Posted: Mon Oct 23, 2006 6:57 am
by wezil
You will be fine. Consider that Belgian Lambics are stored in cellars I would bet that temps rarely get to 70F.
Brad
Posted: Mon Oct 23, 2006 11:23 am
by Speyedr
68f is just fine according to Wild Brews.
Posted: Wed Oct 25, 2006 6:05 pm
by Bugeater
Speyedr wrote:68f is just fine according to Wild Brews.
Good, because that is what mine is at.
Wayne
Bugeater Brewing Company