I finally made biere this year. Rebecca said the weather would be favorable and boy (boi!) was it. Today I made lambic. Lambic number 2 in a series of 3 that would be blended to make a Gueuze (head exploding Gueuze!) that we'll be drinking in about 3 1/2 years. D'oh. The wheat is from my mother's family's farm in and around Lewiston, Idaho.

Lambic II

13# Castle Pils
6.5# 'Wagner' Wheat
8oz Debittered Hop Pellets
Wyeast 3278 Belgian Lambic Blend
Starter from 'Gueuzefest '07'

Mash schedule: 122 - 158 - 174
Boiled for 2 hours.

O.G. 1.052

On half the batch I pitched 3278 with no starter and a healthy amount of oxygen. On the other half I pitched unstarted 3278 and a starter from 'Gueuzefest '07'. You call it Thanksgiving, we call it Gueuzefest. Every Thanksgiving Wade and I drink several bottles of Gueuze. I made a starter for the dregs this year. I started it and then stepped it up one time. That's what I pitched today.

The first in the series of 3 was 5.5 gallons of 1.057 wort with 2 packs of 3278. The mash schedule was 113, 131, 143, 156, 171.

This is the end. Thank you.