superhero
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- Joined
- 5/4/05
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Hey Drinkers,
Brewed a Belgian Wit last weekend but I used too much mash and sparge water and had 8L of wort left over so I decided to do my 1st foray into the world of lambic beers.
Did my lambic fermentation in a 10L bucket on the kitchen table. Fermentation took about a week and was only attacked by bacteria after fermentation has finished. (it's the same bacteria in the slops bucket under the keg fridge tap. This bastard bacteria must only attack the finished beer?) Tasted the result and it was quite sour (from the bacteria) so I added 1kg of sliced strawberries and 500g of sugar (just for kicks). The natural yeast liked this and produced lots of foam. The foam went a brown colour in parts about 2 days later (looks like they're covered in yeast slurry)
I'll steep the strawberries for a week or two and then taste it again.
Should I pasteurise/boil before bottling?
Cheers
Superhero
Brewed a Belgian Wit last weekend but I used too much mash and sparge water and had 8L of wort left over so I decided to do my 1st foray into the world of lambic beers.
Did my lambic fermentation in a 10L bucket on the kitchen table. Fermentation took about a week and was only attacked by bacteria after fermentation has finished. (it's the same bacteria in the slops bucket under the keg fridge tap. This bastard bacteria must only attack the finished beer?) Tasted the result and it was quite sour (from the bacteria) so I added 1kg of sliced strawberries and 500g of sugar (just for kicks). The natural yeast liked this and produced lots of foam. The foam went a brown colour in parts about 2 days later (looks like they're covered in yeast slurry)
I'll steep the strawberries for a week or two and then taste it again.
Should I pasteurise/boil before bottling?
Cheers
Superhero