Rebellious Lambic - AKA Old English October Beer...

[Dr Horrible]

Just took a measurement- 1.012 and lots of clove. I fermented at 20deg so hoping it's temporary. Also a bit concerned that I overshot the final gravity so much, I thought I hit the target mash temp ok, not sure what else could have caused it, that yeast just would not stop!

[johnrm]

What sort of Weiss would you very out of this yeast?

[johnrm]

22l@ 1.088, much better.

[donnchadhc]

23 litres in secondary. 1.032, still got a way to go, very worty, my heater broke unbeknownst to me so it got cold. Currently in a lagging jacket!!! Clove bomb though.

[Taf]

Can't say I'm really enjoying all this mention of clove and banana, when we are not talking about a weiss. Hopefully it will die down, but that doesn't always seem to be the case after reading up on this particular yeast.

Has anyone tasted it yet? Will check mine this evening.

[LordEoin]

The yeast is known to give off that clove when young, but it fades mostly out. No Problem

[donnchadhc]

I tasted two samples yesterday, one in my main fermenter and another 3 litres I had in a demijohn (we'll have an unoaked version . The main hasn't finished yet (it got cold) and is worty. The other has mostly finished. The malt is gonna come through on this nicely. The clove and banana is quite prominent, but it has a slight difference in taste. It's tastes like it will fade and become a "fruity" note, if you know what I mean. The alcohol is there too, hope that fades. What have the rest of ye guys got?

[Taf]

Just took first look at mine, and a real nose burning sniff when I cracked the lid! It's down to 1.010 and I definitely get the clove, but very fruity and probably one of the best beers I've tasted straight from the fermentor in a good while. Do we really have to barrel this, as would be happy to stick it straight into a keg. Definitely going to pick up some of this yeast to try with a few fruity hops.

[Taf]

Just finished the sample jar, and would love some more. Are we going to barrel this soon, as would be worried it won't make it otherwise!

[Garry]

Mrh was saying we should leave this on the yeast for at least 4 weeks. So it's going to be  another couple of weeks before it goes into barrel.

Mine tastes good at the moment. No clove or banana but you can definitely taste the alcohol. 

When you shams did the last barrel, did the bung go a bit hairy/mouldy on the outside? The inside looks fine.

[donnchadhc]

Put a bitter on with this yeast yesterday. You know it's going to be good!. (Also put on my first mead and put this in secondary, good day) The sample still had a lot of yeast in suspension, so moving to secondary is probably ok.

[Taf]

Don't remember the outside of the bung getting funky. Maybe sterilise it and just cover the opening in the meantime, or should we be looking for a new bung?

[LordEoin]

mine stopped chugging around 1.010. I took it out of the brewfridge and raised the temperature by a few degrees to see if there was any more fermenting in it and t dropped another 2 points.

[Garry]

I'll try boiling the bung for 30min.

[johnrm]

Maybe shove it in the oven for 10 mins.
Then sit it starsan, let it soak in.
I have a couple of spare bungs in the car, all used.