Aromatisée - Epicée ⇒ Genre Kriek

[Bans]

En fait je parlais de "Lambic" pour la bière que j'ai planifié et non pour la tienne. En effet je vais essayer de me rapprocher d'un Lambic dans le style Cantillon, par contre pour la levure j'hésite encore entre les levures "spéciales lambic" du commerce ou bien les levures de fond de bouteille Cantillon.

sebastien

----Orthographe vérifiée par PHP et Aspell----

[Pascal]

Comme dit dans un autre post, les fonds de bouteilles de lambics et brunes des flandres sont très difficiles à exploiter parce qu'il y a une grande diversité de micro organismes. Leur culture est délicate et tu auras sans doute une culture complètement différente en proportions des cultures de Cantillon.
Wyeast fait des sachets de lambics. Voici un post très intéressant d'un forum US. Bon courage, et n'oublie pas, pour les lambics n'utilise que du matériel réservé à ça

Well, I've travelled for Lambic and really enjoyed my trip and I've brewed a couple of lambics and learned at the knee of she who is knowledgable in yeast and micro organisms. (MB Raines - You know the article - http://tinyurl.com/6jagc)

On the last group lambic session that we did (MB's supply of her amazing framboise was just about exhausted) the recipe itself was plain simplicity. Ye old wheat beer (I think about 65% wheat, 35% 2-Row), which underwent a shorter version of the turbid mashing procedure described by Jeff Sparrow in the Wild Beers book. Basically, we pulled a very starchy set of runnings into the kettle.

Very little in the way of hops (and we had old hops to boot).

Boiled for 90-120 minutes and pitched with a neutral ale yeast.

Nothing special, right?

The secret is further down the line. I fermented mine in a plastic bucket to take advantage of O2 diffusion over a year and a half's time. Fermentation happened in my roommate's closet, away from my other beer. As the yeast began slacking off, I slowly (a couple of weeks apart) added individual pure cultures from MB's collection. Each one happening a period of time apart. Among the cultures I had to choose from were: lactobacillus debruckii, brett. bruxellenis, brett. anomolas, brett. lambicus, peddio. damnosus and a specially prepared set of slurry taken straight from the barrels at Cantillon.

I pitched everything except the Cantillon slurry. Each jar went in with a quart of wort to give it something a little extra to start with. First went in the lacto, followed a few weeks later by the Brett's and then topped a few months after with the peddio.

After 18 months in the bucket, using a separate set of equipment, I racked into my only pinlock keg and let it sit for another month. When it was all said and done, I had an amazing medium lambic. Not overly harsh or estery, but no lindeman's product.

Pretty much all the cultures I used are available from Wyeast and are fairly easy to grow up, but you do have to pay attention to a few things, like the fact that Peddio hates oxygen. I've tried several beers made using this gradual introduction methodology (mimicing the natural cycle of agents in a lambic) and folks just straight up using things like the Wyeast Lambic Blend. Frankly, the the individual method works a lot tighter in my mind and produces a better product that hews closer to the traditional lambics. The Blend beers tend to be too soft for my tastes.

Oh and a point of sanitation and crossing the streams so to speak. I have post boil equipment (or I buy it especially) that I only ever use for lambic/sour beer brewing.
This means fermenters, racking canes, kegs, keg hoses, etc. You can reuse things, but given the tenacious habits of things like Peddio, I don't want to risk it.

On ne dit pas Un ingrat mais Un petit gros

[Cede]

Oui ca revient aux recettes que j'ai vu ou les différentes levures etaients ajoutées au fil des semaines dans le tonneau.

Qui veux tenter l'expérience ?