Home of the BrewNosers

Considering making my first lambic and trying to decide what to make.

I've had cherry, raspberry, and blackberry, but I've also heard of blueberry and peach.

What are peoples thoughts on fruits to use in a lambic?

I've had success splitting a lambic into 5 separate gallon jugs with all different fruits including blueberries and all we great but the blueberry may have been the favorite. I also enjoy the mix berry bag from costco

I do live blueberries in most forms, jam, pie, and especially beer. The mixed berry bag also sounds interesting.

On that note, does anybody have old oxidized hops?

I've always thought mango would go great in a lambic. Haven't gotten around to doing it yet though. Easy way to age some hops is to leave them out on your counter for a week or two. I've also read that you can bake them at a low temp to speed up the aging process

Noble Grape has access to lots of puree. They ordered me blood orange, strawberry and grapefruit.
just email them and they'll add it to their next order.

Blood orange lambic might be nice.

http://shop.brewcraftusa.com/productsea ... vest+puree

I agree with mango, I think the frozen chunks would be good. I just started a lambic a few weeks ago, so I'll have to start think about this in a year or so.

I just did a berliner with frozen mango. It didn't turn out great and the mango tasted strange on it's own. YMMV

Maybe those cans in the link Justin posted are the way to go. I don't see prices there, but I'm guessing they're expensive. But, I don't want to screw up a good beer that's been aging for a year or more just to save a few bucks.

How many pounds of fruit are ya'll using for these lambics?

Yeah I second that, how many pounds? For a blueberry beer I used 1 lb per gallon, but with lambics I've heard double that. Any suggestions?

I believe i read in their brochure at the brewery tour that Cantillon uses 100g per liter

Ok so slightly less than 1 lb / gallon thanks

On the topic of lambics, whats the general opinion on racking to secondary? Yes to get it off the yeast cake? No because the brett will clean up dead yeast? etc