#61 Monks Slipper

[barney]

Hello Lugsy, I chickened out and went for the whole boil, I did not want to risk infection as the tap on the mash tun had been stood a week and I could not be sure of sterilising it. The wort is to good to risk spoiling.

The Whole grains that I added to sour the wort floating on the top, The is no shite there, probably because the mash tun was sealed at mashing temperature.


The wort is clear as a bell at run off, touched 1032



Boiled up with the flyer, Smelled just like challenger. I was surprised at the gravity and took some of the hops out, 0.75 might have been a bit much with SG so low.


20 ltr at 1034 waiting to go into carboy and be inoculated.

[WishboneBrewery]

excellent pics there

[barney]

Bit of red in a picture always makes the photos better.

[barney]

A quick update to this parti gyle brew, the first gyle is a fair reproduction of Brooklyn Black Chocolate Stout at the bottling stage, if anything better. The second gyle has a right ugly knobbly krausen from the lambic mixture. I have a couple of nice photos but they are stuck on the phone at the moment. Will try to upload them later.

[barney]

Show us your pellicles.

[WishboneBrewery]

Mine is only just getting started, Brett B.

[jmc]

Show us your pellicles.

This was my lambic chocolate stout recently. Its now in 3 x 1 gal plastic DJs.

How long are you going to leave yours before bottling?

[DC]

This was my Pellicle after 4 days during my Berliner Wiesse Brew, I wasnt sure about this beer after seeing it go through the stages below but boy what a Beer this turned out to be ! Outstanding

After 4 days


7 Days in


The main batch soured up as well when mixed


Cheers DC

[barney]

You are Brave lads running lambics and sours through the plastic gear.

I was thinking of bottling at 1004 or maybee 1003 god know how long it will take though I might just check in a month or so. Its only 1032 so its not much to do.

[WishboneBrewery]

I've just got little bits showing after about a week, maybe I need to warm it up a bit it might be a bit cool for it in our office (Warmest room in house as it has our plant-room in it (Hot water tank etc))

[alix101]

Jesus..is nobody worried

[jmc]

You are Brave lads running lambics and sours through the plastic gear.

I was thinking of bottling at 1004 or maybee 1003 god know how long it will take though I might just check in a month or so. Its only 1032 so its not much to do.

Any kit I use for Lambics isn't used for other brews but it is in same garage as that's the only space I have.

Any bottles I use are boiled in boiler after use.

Thanks for feedback on timing.

I must admit that I'm worried that when I bottle I'll get a small pellicle in each bottle.

[barney]

I have brought the Berliner Brown Lambic inside getting ready to bottle, Its almost 7 months old. The FV taster Is sour at first few sips but the complexity soon comes through with chocolate and cherry notes, A very nice refreshing drink. I could easy down a couple of pints without it being carbonated, It hardly needs any with the tangy acids.

Its so good I will throw half of todays brew on the yeastcake, I am not letting this bugger get away.

[DC]

Hi Barney, Sounds like a canny brew, I had forgotten I had replied to this post a while back, hope it turns out to be a good brew. I am going to do another Berliner Weiss over the summer after the success of the one I brewed earlier this year ! Might do a dark version and maybe boil the sour portion prior to mixing it with the main batch to sterilise it and stop if becoming more sour over time.

Cheers DC

[barney]

My boil of the wort does seem to have fixed the sourness, I am sure it wont be sour enough for some. I am well happy with my house lambic strain now, A hint of leather on the nose not to funky but the dark malts have really kept it alive and with good body and cracking mouthfeel for such a low gravity beer.

I will save you a bottle or two.