Cask Sour

[bigvalen]

Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055

Any ideas when we will be taking this to a cask ? I'm moving out of home in 2 or 3 weeks, so wouldn't be looking forward to transporting it more than once.

[Will_D]

John: Realistically it will be towards end of June/Early July for filling.

if timing is a problem then once into secondary/tertiary drop it to someome nearbye!

[molc]

I'm gone for the second part of June to "foreign parts", so July works perfectly for me. No rush though - I'm just going to throw it into a keg to condition until the cask is ready.

[Rats]

Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060

Total : 198L

[nigel_c]

Nice. Were nearly there. So anyone else get the brew on over the weekend?
Who is left to brew?

[Pat_buttercups]

Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060
Pat 16L @ 1.071

Total : 214L

[Will_D]

Rember: Meet up in Fowlers tomorrow!

[Boycott]

Sorry have been away for the last few days.

Bit or reading for anyone unsure what the plan is.
http://byo.com/videos/item/975-lambic-brewing

I'd suggest we brew 22ish liter batches to give 20 delivered to the barrel.

Beer :NCB Lambic 17d
Batch size. 22L
OG 1.067
If drops to 1.004 -6 will be an 8% beer.  ( We can drop this is people prefer a lower % beer.)

Mash 90 mins @ 70c
The longer hot mash leaves the max amount of long chain fermentable sugars the bugs can feed on after initial fermentation.

Yeast. WLP500 would be ideal but it should not make a massive difference. US-05 should be fine. 
Grain:
Pilsner Malt 5.00 Kg
Flaked Wheat 1.50Kg
The flaked wheat is also used for bug food later on.

Hops
Any hop to 5 IBU (the older the staler the better. Dig deep to the back of the hops stores.)

Bugs/Bacteria
So far it appears our beloved barrel is brettanomyces infected.
I have a sour ready to rack we can use to inoculate the cask but I'd prefer to let the base beer sit in the cask a few weeks before we add the bugs. This allows the brett to do its thing before the ph drops too much from the other souring bugs and should give the best result.
If people prefer we can get some WLP655 Belgian sour mix2.

Anyway, what do people think so far?

Is the wheat to be milled yes?

[nigel_c]

Yes

[Boycott]

Cool, brewing her tomorrow

[molc]

Going to keg tomorrow. Got mine to finish at 1.012

[Boycott]

Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060
Pat 16L @ 1.071
DCBrewing 19L @1.055

Total : 235L

[Partridge9]

Sorry lads -

really stupid question alert



but where is the recipe for this one ?

[molc]

but where is the recipe for this one ?

Can't seem to figure out how to link a particular post, so quote time. I used 5.4kg pilsner, as I only get 70% efficiency, whereas Nigel seems to have his brew foo down to a tee

Sorry have been away for the last few days.

Bit or reading for anyone unsure what the plan is.
http://byo.com/videos/item/975-lambic-brewing

I'd suggest we brew 22ish liter batches to give 20 delivered to the barrel.

Beer :NCB Lambic 17d
Batch size. 22L
OG 1.067
If drops to 1.004 -6 will be an 8% beer.  ( We can drop this is people prefer a lower % beer.)

Mash 90 mins @ 70c
The longer hot mash leaves the max amount of long chain fermentable sugars the bugs can feed on after initial fermentation.

Yeast. WLP500 would be ideal but it should not make a massive difference. US-05 should be fine. 
Grain:
Pilsner Malt 5.00 Kg
Flaked Wheat 1.50Kg
The flaked wheat is also used for bug food later on.

Hops
Any hop to 5 IBU (the older the staler the better. Dig deep to the back of the hops stores.)

Bugs/Bacteria
So far it appears our beloved barrel is brettanomyces infected.
I have a sour ready to rack we can use to inoculate the cask but I'd prefer to let the base beer sit in the cask a few weeks before we add the bugs. This allows the brett to do its thing before the ph drops too much from the other souring bugs and should give the best result.
If people prefer we can get some WLP655 Belgian sour mix2.

Anyway, what do people think so far?

[nigel_c]

Transferred mine to secondary today.  Tastes nice. Like a sweet triple. Got a nice amount of creamy healthy yeast I plan on using for a westy 12 clone at the weekend hopefully. You know, Christmas is coming and all that.