Ok do you have a video explaining Lambec? I do not do beer I make mead and I want to do a lambec styled cherry mead. but it is not 100% clear on making them and what process difference there is. if you know of a video or two explaining it I would also dig that info.
We don't have a video, but I make a bunch of lambic / wild fermented style beers. I've wanted to try a cider or mead using a lambic pitch from White Labs, but haven't yet. I would expect you would get some funk that way. If you're just going for tart than philly sour yeast would be easier. Lambics are usually base beers with hard to ferment / unfermentable sugars and starches. The yeast eats up the easy stuff, then Brett eats away at the rest of the stuff over the next long period of time. Months or years. - Mike
@@ColoradoBrewTalk I have liked the lambic cherry beers I have had and wanted to do the same basic process. I'll look into the yeast. I have use Philly sour in the past. But am gonna hit the wildbrew next time out lol.
When using any type of berry or fruit for that matter use at least 5lb of fruit per gallon. Otherwise its just a waste of fruit. A lot of the "net" recipies call for low#'s per gallon and lots of sugar. This will leave you with next to no flavor.
Thanks for the comment! That's a lot of fruit! I generally use somewhere in the neighborhood of 1# per gallon for beers, but I may have to try the 5# per gallon on a mead. - Mike
Ok do you have a video explaining Lambec? I do not do beer I make mead and I want to do a lambec styled cherry mead. but it is not 100% clear on making them and what process difference there is. if you know of a video or two explaining it I would also dig that info.
We don't have a video, but I make a bunch of lambic / wild fermented style beers. I've wanted to try a cider or mead using a lambic pitch from White Labs, but haven't yet. I would expect you would get some funk that way. If you're just going for tart than philly sour yeast would be easier.
Lambics are usually base beers with hard to ferment / unfermentable sugars and starches. The yeast eats up the easy stuff, then Brett eats away at the rest of the stuff over the next long period of time. Months or years. - Mike
@@ColoradoBrewTalk I have liked the lambic cherry beers I have had and wanted to do the same basic process. I'll look into the yeast. I have use Philly sour in the past. But am gonna hit the wildbrew next time out lol.
When you mentioned th bag on the autosiphon…was that a basic cheesecloth bag?
@jonathanphilbrick96 the one I was using was nylon mesh with a draw string on the top.
When using any type of berry or fruit for that matter use at least 5lb of fruit per gallon. Otherwise its just a waste of fruit. A lot of the "net" recipies call for low#'s per gallon and lots of sugar. This will leave you with next to no flavor.
Thanks for the comment! That's a lot of fruit! I generally use somewhere in the neighborhood of 1# per gallon for beers, but I may have to try the 5# per gallon on a mead. - Mike