Originally Posted by Nesto
Me and brewing buddy just racked 2 kits into carboys for secondary. Thought I'd pass along a few notes and ask a question:
1. Looks like kits are still available
2. Consider NOT using Roeselare for the initial secondary. Only reporting on research here, not results, but Vinnie lets his brett blend (with no pedio or lacto) work for 7-8 weeks before pitching a brett/pedio/lacto blend (so use Roeselare after 7-8 week in secondary). Apparently the pedio and lacto can make the beer inhospitable for the brett (lowering pH), so he likes to give the brett a head start and pitch the bugs later.
3. What brett to use for initial secondary? We thought about making our own brett blend, but finally decided to use brett lam for one 5 gal batch and brett brux for the other. We'll blend at the end of it all.
4. Brett is very heat tolerant... I've read and been told varying temperature profiles for secondary. Finally decided not to worry about it. Brett lives and works pretty well up to 89F - just going to let it go where it wants to go.
So the question is a few months away, but is anyone considering soaking the oak chunks in cabernet before adding?
Dang, forgot about my idea to soak the oak in wine before adding... oh well. Just reporting on progress. After racking to carboys (one with Brett La, the other with Brett Br), let ferment for 8 weeks and added Roeselare to each. We let it just go with whatever temp it was - have ranged from high 80s down to a low of 55 in the evening for the last couple weeks.
So now it's been 11 weeks since adding Roeselare, 19 weeks since adding Brett, 21 weeks since brew day. We hit SG of 1.006 for the Brett Br and 1.009 for the Brett La this past weekend, so we added the oak. The current beer, despite no carbonation, is absolutely delicious. We used the WY5526 Lambicus and the WLP650 Bruxellensis. Getting sour cherry from the Lambicus, a little more barnyard funk from the Bruxellensis.
Questions: Is anyone done with oaking yet? How long did it take? Any predictions?