ourboldhero's Brew Log

Strike Water Volume

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NA

Sparge Water Volume

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NA

Pre-Boil Wort Volume

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NA

Expected Original Gravity

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1.053

Fermenter Volume

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NA

Strike Water Temperature

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NA

Sparge Water Temperature

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NA

Post-Boil Wort Volume

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NA

Actual Original Gravity

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NA

Fermentation Temperature

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NA

Notes

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Transferred 1600 ml out to mix into a gueze with 1200 ml of 2018 lambic and 400 ml of funked saison

Added 1 inch of toasted white oak to the remaining lambic and put it back into the basement. When tasting any of my lambics they've been lacking some acidity and funk (as Pietz noted in judging) due to the pure lambic blend pitch and the wormwood killing any other bugs. The guezing depleted most of my lambic library, so planning to brew some funkier ones to stuck back up for the next blend.

Notes

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Re-added the last two bottles of geuze to the lambic

Notes

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Moved the lambic into four batches onto different types of banana.

Reading

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1.012

Notes

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Mysop - Rough acidity, biscuit, low grapefruit, creamy banana. A little hot seeming 3/5
Cuban - Similar, less rough, a little woody, banana, oak 3.25/5
F2 - Creamy, also a little hot and rough, lingering banana. 3.5
Huo - Very woody, plantain, a little hot 3/5