I plan on splitting my last batch of sour in the next week or so and getting another on the go. This time I've been looking into turbid mashing to try keep as close to the proper authentic way of doing it.
There is a fair bit of stuff out there on it but always better to ask here first and see if anyone anyone has a tried and tested way of doing it. Looking at you Rebellious Lambic brewers down in Cork.
Did you go the turbid mash rout for your barrel?
All tips welcome.
OK back to the research.
Erm, we didn't do a lambic barrel at all this time. :-[
You're doing a lambic yourself I assume?
This was the liffey brewers approach for our lambic barrel.
http://www.nationalhomebrewclub.com/forum/index.php?topic=5870.0 (http://www.nationalhomebrewclub.com/forum/index.php?topic=5870.0)
It's based on wyeast lambic mash technique. I think it's a good compromise.
Nice one. Ill add it to my reading list.
I like the look of this way featured on the mad themadfermentationist website. Pretty straight forward.
Just need to read through and note down everything in proper values instead of these quarts and degrees F. Crazy stuff. 176 degrees. ::)
http://www.themadfermentationist.com/2009/08/lambic-3-turbid-mash.html
So my latst sour is sitting in the carboy a few months now. I did the turbid mash like in the post above. Primary fermented with wlp500 and then racked onto the bug cake from previous sour.
Fast forward a few months and the beer is still hazy as feck. Never did the turbid mash before and am just wondering if anyone who has tried it can say that the haze will drop out.
I have thinking of adding amylase to try clear it.
Any thoughts?
Not done a turbid mash or a sour, but from what I have read the haze is from all the starches the mash extract. Given the amount of time it will fermenting/conditioning for it should in theory clear.
When turbid mashing and producing sours, the starches needed will make the wort hazy but let it go and do its stuff. When you are happy with the level of sourness, keg or bottle and cold condition. This should clear it up
I can bring a vial of biofine clear to Dublin next weekend for ya with all the IPA fest prizes. It made my IPA fest entry lager clear in 3 days (may or may not have dropped the hops out of it too though)
Cheers guys. I pulled a sample off it yesterday. Souring nicely but a long way to go. I'm just going to put it back and forget about it again.
I did also take some samples of batches of kriek and framboise that's coming up on a year. Both have been on fruit for about 3 months and are tasting delicious. I'm thinking of transferring them onto some fresh fruit to really get the flavors where I want them.