I was trying to think of something to brew for this weekend all week and I kept throwing around the idea of doing a Bell's Two Hearted clone recipe that I've been sitting on for some time now but while looking through BYO's 150 Classic Clone Recipes issue I saw the recipe for "La Folie" from the New Belgium Brewery in Fort Collins, CO. Since I'm on a sour beer kick I was immediately stoked. Plus I have every thing I need to brew this including some french oak chips and the Wyeast Lambic Blend. In a year from now I am going to have about 20 gallons of sour beer to drink between this brew, the Flanders Sour Red that I brewed last week, and the All-Brett Beer that I am going to do using the B. Claussenni strain. Sweet!
Sunday, May 20 2007
It's going nuts in the primary and I will transfer this to a secondary after 10 days leaving behind as much of the trub as possible. Then I am going to pitch the WYEAST Lambic Blend and let it do its thing. It was so cold the last few days I actually had to throw the brew belt on my carboy to warm it up to 70+ degrees to get my fermentation going. I saw that my two carboys of Flanders red got down to 64F. I had to move everything so I wasn't have all my yeast poop out on me. I think I caught it in time.
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