Very disappointed in that Liffey barrel.

[Eoin]

Some of ye will know that I laid down five gallons of my barrel brew with sour cherries. I've taken a sample tonight with the wine thief. It's still not properly sour.... I think I need to buy some lambics and throw the dregs in cos that bug blend isn't cutting the mustard at all. Any tips short of letting some fruit flies into it?

[lordstilton]

Yeah mines shite too... On a plus note the new one is savage

[Eoin]

I'll get involved in the next one again.

[armedcor]

My lambic at home wasn't doing very well. I think my problem was I pitched a clean yeast first then the lambic blend.. I added a small bit of dextrose and some maltodextrin for the Brett etc. Then added some bottle dregs.

[imark]

My lambic at home wasn't doing very well. I think my problem was I pitched a clean yeast first then the lambic blend.. I added a small bit of dextrose and some maltodextrin for the Brett etc. Then added some bottle dregs.

I dont think pitching yeast first would cause the problem. If you want that real acidity in it you need to make sure the bacteria gets to work. Brett on it's own wont deliver the goods for a lambic style.

I suspect our first barrel was a little cold initially. The current barrel is coming along great though. After 6 weeks the pH had dropped to 3.3 (which was far lower than our first barrel).

I'm going to use last years lambic style barrel to blend.

[Eoin]

Hmmm, I have my carboy inside now though, surely the bacteria should have now kicked in and done some more souring, considering that the house is warmer than that shed?
Where is this years barrel being kept?

[imark]

Can't see last year's batch changing much now. You could add food grade lactic acid.
I'm hosting the barrel this time. It's been at a reasonably steady 20C for past couple of months.

[armedcor]

My lambic at home wasn't doing very well. I think my problem was I pitched a clean yeast first then the lambic blend.. I added a small bit of dextrose and some maltodextrin for the Brett etc. Then added some bottle dregs.

I dont think pitching yeast first would cause the problem. If you want that real acidity in it you need to make sure the bacteria gets to work. Brett on it's own wont deliver the goods for a lambic style.

I suspect our first barrel was a little cold initially. The current barrel is coming along great though. After 6 weeks the pH had dropped to 3.3 (which was far lower than our first barrel).

I'm going to use last years lambic style barrel to blend.

Tbh there's probably more bacteria than Brett in mine. Loads of brewers including the mad fermentionist have stated over and over that pitching the roselare blend after your clean yeast results in far less sourness.

[Eoin]

Hmm I have some brewers lactic here. Dangerous shit though to overdose on. I don't want a "cramp" in my heart...