Sat Oct 21, 2006 1:48 pm
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.
I brew, therefore I am.
