tag:blogger.com,1999:blog-6503041414576508480.post8832834614596652065..comments2023-05-24T01:32:13.158-07:00Comments on Seanywonton's Brewing Blog: E-Z LambicSeanywontonhttp://www.blogger.com/profile/06142253930096998849noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6503041414576508480.post-68968631344346575692010-11-16T11:02:36.499-08:002010-11-16T11:02:36.499-08:00Jolly Pumpkin beers make great dregs.Jolly Pumpkin beers make great dregs.BMan1113VRhttps://www.blogger.com/profile/14743104251089352645noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-1562164380992608532010-11-15T12:58:33.760-08:002010-11-15T12:58:33.760-08:001) Thanks, I hope it helps, and I think it will m...1) Thanks, I hope it helps, and I think it will make a great lambic, but I won't know for at least a year. Check out the Mad Fermentationist blog or Babblebelt homebrew forum for more info.<br /><br />2) I spelled "Sienne" wrong! It should be Seine. I knew it, just didn't feel like looking it up at the time.Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-40170144199002950542010-11-15T12:58:24.861-08:002010-11-15T12:58:24.861-08:00Not that I'm an expert on turbid mashing, but ...Not that I'm an expert on turbid mashing, but from what I've read I've yet to see a benefit that you can get from it that can't be gained from a regular step-mash where you toss some refined white flour into the boil, or into the mash at mash out (perhaps decocting it into the mash for the mash-out?). While there's a million ways to consider doing it, they all have the same result where you'll get the long-chain starches and proteins that a turbid mash would provide with much less effort. Perhaps boiling up some flour and tossing it into the beer later might provide some long-term food for the yeast.<br /><br />Do you have any Captain Lawrence Sours lying around? Cuvee or Rosso have some really nice notes. Although Scott recently told he he doesn't intentionally include any pedio, he does most of the souring with lacto before pitching the ale yeast.Leehttps://www.blogger.com/profile/18373862712031162057noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-25003302737380921182010-11-14T17:51:13.453-08:002010-11-14T17:51:13.453-08:00Great guide! I've been looking for a good lamb...Great guide! I've been looking for a good lambic recipe to cut some corners with. Sadly don't live in the Sienne either.Home Brewing Beerhttps://www.blogger.com/profile/02279861175171975041noreply@blogger.com