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See Sparrow’s wildBrews, pg 256, etc. Also on the web: http://www.themadfermentationist.com/2009/08/lambic-3-turbid-mash.html http://brewery.org/library/LmbicJL0696.html#Turbid Additional Mash steps: Step 3 removes 1qt of wort to be kept at 190°F in a small kettle (kettle 4). Step 5 removes 4qts of wort to small kettle (kettle 4). Step 7 begins use of RIMS and Mash-out. Step 8 returns 190°F wort from kettle 4 to MT. Sparge with 190°F liquor. 2018-12-01: Brewday Notes: 0800: Sent wheat through mill 4 times. Milled easy after torquey first pass. Fairly fine results. Milled malt. Going to use Bottling Bucket as my MT. Wrapped MT in a towel and used a bungy to keep it there. 0852: Step 1. HLT is at temp or just over with 8.75G exactly. I need 4.75G liquor roughly or 7 qt. I will set the temp up as I take it out. 0900: I overshot 113.8°F by a bit at 118°F. I think the water quantity was high due to my MT profile. 0907: Step 2. To early but I added another 4 qt of 148°F liquor but temps remained at 118°F. I am running the clock and will await the timer. Also topping up HLT to 8G. Loosing heat from MT quickly. I am not going to get the 126°F step except to make the rise slow. Theoreticaly, with a starting temp of 115°F, 11lb grain and 11G wort, I need 5G of boiling water to reach 149°F. I’ve set the HLT temp to 217°F. 0947: Added 5 qt of boiling liquor and brought temp up to 130°F. I amot hitting my temps! Replan time! Thinking of going back to RIMS. Logic: Presently very close to 2nd 126°F rest. Will remove another qt at 1002, and then transfer to Blichmann system and switch to RIMS control. 1002: Removed another qt at 130°F and put in pot #4. Used tall hop-spider cylindar screen and small french press glass to get grain-free wort from mash. Transfering to my 7.5 G Blichmann MT now. 1026: Beginning t ramp up to 149°F from 130°F but she’s sticking…. added 4 huge handfulls of rice husks and mixed in. Might be ok now. Running at 1GPM. Still very milky. Stuck again. 1044: Just finished adding two more huge handfulls of rice hulls and 2 qt of hot liquor. Temp on MT reads 148°F and controller varies around same. Restarting timer. Lots more stick and stirs. Flow between 0.5 and 0.75 GPM. And 0 GPM it seems too. Extra Burner and pot #4 at 200°F with temp set a 1.75. Reducing to 1.5 setting on Extra Burner. (About 1.4 seems to be the sweet spot for hitting 190°F.) 1131: Removing 4 qt of wort to pot #4 before raising MT/RIMS temp to 162°F. Added 5qt at 188°F to MT. This gave us a good temp (by luck it seems) of 162°F. Wort in flow meter is very clear and pale now. We went to 172°F by the clock and will begin sparge by the clock as well. Sparging with water just below boiling but it does cool a bit on its way to the MT. 1245: Completed adding hops and contents of pot #4 to BK. Sparging with near boiling liquor. Gathering 8.5G for now as that is the most I can handle. 1307: Last runnings were at 1.010 after collecting 8.7G. SG of BK before boil is 1.037. Applying heat. 1544: after 2.15 hr I reached 5.75G and killed the boil. Thats 15 min short of planned but I have a reasonable volume and I want to make sure I fill the barrel. Pump and lines sanitized by running through and back to BK for around 20 min. 1605: It’s in the glass carboy, O2 added for 1 min, and the yeast is pitched. Temp is between 68°F and 70°F. and 5.25G collected - less than desired. OG via refractometer is 1.056. Fine. 2018-12-02: Heating failed in here overnight and the carboy got down to 62°F. That shouldn’t be too much of a problem I think. Certainly no bubbling yet. Later today… Bubbling started only minutes after that last post, and although the carboy temp has only risen a degree or two, the bubbling is now steady and continuous (1 sec or so between bubbles). 2018-12-03: Temps are fully recovered and we are bubbling along with a half inch of krausen, some of it dark, on top. Temp for carboy is between 68°F and 70°F. 2018-12-10: Temps in the room have held at 68°F and the carboy is at 65°F. The SG is at 1.016 with a refractometer reading of 8.0. Trying to clean up barrel in preparation for racking. I filled the barrel three times with boiling water from the HLT waiting just long enough to boil another kettle. Will allow the heat to spread and eventually cool overnight before racking. 2018-12-11: Racked to barrel and filled it with none left over. Refractometer and temp same as yesterday although convection was still obvious. I have some Menaical Yeast/Bug Mix simulating open fermentation, and some commercial lambic dregs (Boon) to add but will wait for the level to drop first. 2019-02-13: Dregs of Boon Oude Gueze added to barrel. Barrel level down some - the 8 or 10 oz I added certainly didn’t fill the gap. 2019-02-19: Lowering ambient temp in room from 68ºF to 64ºF. 2019-080-30: SG is 7.4 Brix or 1.013 corrected. Flavor is very woody and very mild in character development, but good. White mold around rim and either mold or pelical came out with the wine-thief, Could use a little top-off but not today. 2019-11-12: SG is 7.7 Brix today - strange - yes. That gives us 1.014. Flavor is fine. 2019-11-18: Topped it up with what was left of the Lambic in glass jugs - very nearly filled it as desired. That should help to keep the acidity a bit under control. 2020-01-17: Getting ready to rack it to keg #8. Curiously I measure the SG at 8.0 Brix for an FG rising up to 1.016. What’s with that hu? Two measurements rising instead of falling. The added Lambic may be partly at fault and the speedier evaporation of alcohol may also contribute to this trend. Whatever - I am just recording what I measure. Taste is interesting: certainly tart and woody.