Delirium Nocturum Beer

[nhcigarfan]

Cool, please let us know how it is. I enjoy Belgium beers, especially Lambics (Mmmmm).

I brewed a double a couple of years ago. Cultivated the yeast from a naturally fermented abby ale I got in Boston. Nice flavor, took a year from brewing to drinking.

The only down side is it only took a week an a half to go from 2 1/2 cases of beer to 2 1/2 cases of fresh empties.

[SuperChuck]

I brewed a double a couple of years ago. Cultivated the yeast from a naturally fermented abby ale I got in Boston. Nice flavor, took a year from brewing to drinking.

I assume it turned out well. :)

I've seen the lambic blends offered by White Labs and Wyeast. I always thought it would be a cool brew, but I drink lambics so rarely, it's not worthwhile...

[nhcigarfan]

Yeah, I've never brewed a lambic, first off, according to the guy at my local store who did, it took over 5 years to mature, I don't have that kind of patience,
second, if you let some of that funky lambic yeast or bracclus (sp) bacteria get loose you could wind up ruining batch after batch.

The guy at the store said I should set up plastic sheeting in the basement and really seal off an area if I want to do an lambic.

That just seems like to much of a pain in the ass. I buy this stuff.

I did get a sour-mash wheat beer recipe that calls for the addition of sour cherries that should come close to a Lambic, just without the bacteria.

someday maybe.




Edit - holy crap I need to learn to spell

[SuperChuck]

I did get a sour-mash wheat beer reciepe that calls for the addition of sour cheeries that should come close to a Lambic, just without the bacteria.

Sounds a little like the recipe from the Complete Joy of Homebrewing...

[cigarsarge]

That is some good brew. I've had it several times

[TheSilentChamber]

The word Yeast has came up in this thread more times than I am comfortable with

[nhcigarfan]

Yes, exactly. It is very much like "cherries in the snow" but you mash a set up like the "high velocity Wiezen" in the all grain section and sour it 18-24 hrs. with 1/2 lb. crushed pale malt.

Most brew stores have stale hops so use what you like, I prefer saaz.

And they just use a wheat are red star ale and ferment at room temp.

I want to make this but I am having trouble getting sour cherries.

[Kayakinboy]

Basil and Alex, PM Sent.

I found a local shop from a suggestion from a fellow BOTL, but I feel like a heal if I pull out. I sent basil a PM stating I'd find another beer that I'm looking to try (for around the same price) and we'd keep the trade going.

[cigarsarge]

If anyone would like to swap some of it for cigars or $$ LMK. I can't get locally.