Brewing Lambic: Difference between revisions

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==Barrels==

===Barrel Selection===

Lambic breweries do not like fresh barrels. Used red or white wine barrels are preferred. Most of the oak character has been stripped from the barrel, so not much will come through in the final lambic taste. Larger barrels or foudres are preferred over smaller barrels. These barrels are typically made from oak, chestnut, or cedar.

Lambic breweries do not like fresh barrels. Used red or white wine barrels are preferred. Most of the oak character has been stripped from the barrel, so not much will come through in the final lambic taste. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 650 liter Pipes, and 3000 liter Foudres. Larger barrels or foudres are preferred over smaller barrels. These barrels are typically made from oak, chestnut, or cedar.

===Initial Fermentation===

The wort is transferred via hose into the barrels through the top bung hole. Barrels are completely filled and loosely capped with a silicon or wooden cork. In some cases a tubing system will serve as an overflow into buckets for when initial fermentation begins; making it easier to clean up after the barrels. Fermentation will typically occur within a few days, but can take up to a couple of weeks to begin. Factors that can affect when fermentation begins include the temperatures during inoculation or the temperatures during those first few days in the barrel. Organisms work more quickly at higher temperatures.

@@ Line 42: / Line 42: @@
 ==Barrels==
 ===Barrel Selection===
-Lambic breweries do not like fresh barrels. Used red or white wine barrels are preferred. Most of the oak character has been stripped from the barrel, so not much will come through in the final lambic taste. Larger barrels or foudres are preferred over smaller barrels. These barrels are typically made from oak, chestnut, or cedar.
+Lambic breweries do not like fresh barrels. Used red or white wine barrels are preferred. Most of the oak character has been stripped from the barrel, so not much will come through in the final lambic taste. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 650 liter Pipes, and 3000 liter Foudres. Larger barrels or foudres are preferred over smaller barrels. These barrels are typically made from oak, chestnut, or cedar.
 ===Initial Fermentation===
 The wort is transferred via hose into the barrels through the top bung hole. Barrels are completely filled and loosely capped with a silicon or wooden cork. In some cases a tubing system will serve as an overflow into buckets for when initial fermentation begins; making it easier to clean up after the barrels. Fermentation will typically occur within a few days, but can take up to a couple of weeks to begin. Factors that can affect when fermentation begins include the temperatures during inoculation or the temperatures during those first few days in the barrel. Organisms work more quickly at higher temperatures.