« on: April 21, 2013, 08:50:55 AM »
I started a Solera 11/2010. With 2 55 gal oak barrels used for whisky then a barleywine. Every few months I brew 10 gal lambic style with 60% Pilsner and 40% Torified Wheat and one oz old Saaz hops in 120 min boil. So far I have done 8, 10 batches, moving 5 gal to the second barrel each time. This year I will start doing some blending and carbonating to see what I get. What small tasting I have done seems to be working well. The Wyeast Lambic blend is fermenting out to 1.00 in the first barrel before I can move any to the second starting from 1.060.