Lambic Ales

[Danzar]

Hi there,

Has anyone ever attempted a Lambic Ale either by K & K or extract?

Lambic's contain a certain enzyme that along with a special yeast, impart a sour flavour.

Supposedly tough.

Any suggestions? Special yeast? Separate enzyme? Base extract or a kit ale?

My girlfriend wants me to make her a peach Lambic along the lines of the Linderman. Comes in at 5%. She's even getting her own mini-fermenter so I want to get this right.

Cheers - DAN

[gregb]

Never attempted it myself.

Try Wiki for an intro. I do recall hearing that once you have a fermenter used for Lambics it will forever be giving the brews a Lambic tang. This may or may not be good.

Good luck on the adventure, keep us abreast of developments.

Cheers,
Greg

[Aussie Claret]

It's all in the yeast, but make sure you don't get it anywhere near your other fermenters, or ingredients.
Make sure you clean the fermenter when finished and nuke it with a really good sanitizer, otherwise sour beers coming your way everytime.

AC

[Aussie Claret]

snap

[NTRabbit]

I've heard they can never be cleaned once they've had the Lambic Brettanomyces strains used in them.

Only Lambic yeast I know of is the Wyeast 5278 Belgian Lambic Blend, try that with a pale base kit like a Coopers Draught.