Gueuze Lambic (2/9/94)
From p121 of Guinard.
- 1.5 cans (1.4lb each) of wheat malt extract
- ~4lb dry light malt extract
- 1oz stale Hallertau hops
- YeastLab American Ale yeast
- Cultures of Brettanomyces lambicus and Pediococcus
cerevisae
Boiled for 45 minutes - 1 hot break. Forgot to take S.G. Pitched ale yeast.
After a week, racked and pitched the lambic cultures.
4/14/94. Added dregs of Cantillon Gueuze Lambic. Already had a
fine collection of white bacterial "ropes" hanging from the surface.
Jonathan Hardwick