Hi All,
On the weekend I'm planning to do a lambic-ish beer and a flanders red.
I'm not fussed about sticking to traditional techniques (ie, turbid mash), and want to keep my brew day as straight forward as possible.
Plan is to brew lambic with gigayeast farmhouse sour blend and flanders red with gigayeast sour cherry funk. Primary ferment in a bucket set aside for sours, then secondary in glass carboy for 1+ year, as long as is needed. Early in the ferment will add some commercial beer dregs.
My questions:
- Will I have enough starches by doing a standard mash 68C 1 hour + sparge 76C?
- Should I go for high temp sparg ~90C as I have seen in some techniques?
- Add some flour to the boil?
Any feedback appreciated. I want to nail this one so that I don't end up disappointed after all the time waiting.
Cheers
James
On the weekend I'm planning to do a lambic-ish beer and a flanders red.
I'm not fussed about sticking to traditional techniques (ie, turbid mash), and want to keep my brew day as straight forward as possible.
Plan is to brew lambic with gigayeast farmhouse sour blend and flanders red with gigayeast sour cherry funk. Primary ferment in a bucket set aside for sours, then secondary in glass carboy for 1+ year, as long as is needed. Early in the ferment will add some commercial beer dregs.
My questions:
- Will I have enough starches by doing a standard mash 68C 1 hour + sparge 76C?
- Should I go for high temp sparg ~90C as I have seen in some techniques?
- Add some flour to the boil?
Any feedback appreciated. I want to nail this one so that I don't end up disappointed after all the time waiting.
Cheers
James
