Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
Matt F
03/29/15 09:59 AM  
Lambics: traditional vs modern techniques
I thought some of the readers here might find this helpful especially since this forum helped me so much in this project. Back in 2011 I brewed a lambic using traditional methods (turbid mash, long boil). In each subsequent year I've used a more streamlined "modern" process to produce roughly 60-gallons of lambic to fill oak barrels. Otherwise the recipe is the exact same. Therefore I feel like a comparison of my 2011 lambic to my 2012 and 2013 serves as a good test for what kind of impact the traditional lambic processes have on the actual flavor and drinkability of the beer. In short, I found that there's a difference but not a difference that can't be compensated for in the grain bill and that the difference isn't necessary better or worse. For a full report I posted on this blog: http://americanlambic.blogspot.com/2015/03/traditional-lambic-process-vs-modern.html Looking forward to hearing any comments!
 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: