Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > First pLambic with Wyeast 3278

Reply
 
LinkBack Thread Tools
Old 07-15-2011, 07:12 PM   #1
ldepaoli
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Sorocaba, SP
Posts: 29
Likes Given: 1

Default First pLambic with Wyeast 3278

I'm planning to brew my first pLambic/sour beer next month using Wyeast Lambic blend 3278. But since I've never used liquid yeats and have never done a sour beer before I need some tips.

I bought the propagator from Wyeast. How should I start it? Can I prepare the starter with pure cane suggar?

If I use the 3278 blend from the beggining of the fermetation how long should I wait until transfering to a 2ary fermenter?

Can I reuse the slurry that is left behing in the 1ary fermenter for another batch of sour beer by just throwing more unfermented beer on it? How many times can I reuse it?

__________________
ldepaoli is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2011, 07:33 PM   #2
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 228 Times on 191 Posts

Default

Typically for liquid yeast you want to prepare a starter to increase the volume of yeast. With this blend you may not want to make a starter. The bacteria will reproduce faster than the yeast and you may end up changing the ratio of yeast to bacteria in a way that produces overly sour beer. On the otherhand, pitching the propagator into several gallons of wort probably has the same effect. I'm not sure of any studies that say one way or another.

Some people recommend pitching additional saccharomyces to make sure fermentation kicks off but I pitched one propagator into six gallons and it took off within 24 hours.

There is no need to transfer to secondary.

Reuse will be limited by how sour you like the beers. Eventually the bacteria will outnumber the yeast and make too sour of beer but you should be able to get 2-3 batches out before that happens.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2011, 07:41 PM   #3
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,290
Liked 3071 Times on 1931 Posts
Likes Given: 2608

Default

No starter.

Secondary not necessary, but if you add fruit it can make racking a mess. Secondaries can help with that.

You can reuse the yeast cake, but you'll need to pitch additional sacc at the same time. No idea how much. Letting the bugs have all that sugar will result in some serious sour.

__________________
I'd love to change the world
But I dont know what to do
So Ill leave it up to you
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2011, 08:37 PM   #4
tasq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Denver, Colorado
Posts: 582
Liked 12 Times on 12 Posts
Likes Given: 11

Default

pLambics are supposed to sit on the cake for the duration of aging. Don't secondary until aged.

__________________
The Keg Ran Out Club
Broomfield, Colorado
http://www.kroc.org/
tasq is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2011, 01:02 PM   #5
ldepaoli
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Sorocaba, SP
Posts: 29
Likes Given: 1

Default

Just had a very nice email conversation with the guys from Wyeast and though it would be good to share it:

"Me: I just bought 2 packs of 3278 - Belgian Lambic BlendT propagators and don't know how to use them. Can I pitch them straight into a 5gal batch? Do I have to make a starter? If so, how and how long should it sit before pitching?

Wyeast:Linus,
The 3278 Activator pack is designed to be directly pitched into 5 gallons of wort. I do not recommend making starts with this blend.
Please let me know if you have other questions.

Me:What about the Propagator (50ml) pack for this blend? Can I pitch it
straight to a 5 bal batch or should I use 2 packs?
Can I re-use it after transfering to a 2ary fermenter?

Wyeast:Sorry... misread the e-mail. Use two Propagators for 5 gallons.

You can reuse the yeast/bacteria, but the resulting beer will have a different profile due to the alerted ratios of Brett:Saccharomyces:bacteria.

Me:One last question. When reusing if I pitch a pure Saccharomides before pitch the old blend can I get similar results? Or the Bret/Pedio/Lacto proportions will also be different?

Wyeast:You will still get an altered flavor profile either way.

Me:OK. Thanks for your help.
I'll tell you in a year how it turns out.

Wyeast:Thanks. I look forward to hearing back from you!"

__________________
ldepaoli is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2011, 04:21 AM   #6
davefleck
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Edgewater CO
Posts: 623
Liked 24 Times on 18 Posts
Likes Given: 2

Default

Agree with tsaq. The bugs benefit from autolyzed yeast cells. Lambic are typically made without a secondary where flanders red does

__________________
davefleck is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First plambic questions Sarudin Lambic & Wild Brewing 1 06-06-2011 04:00 PM
Sulfur emissions with Wyeast 3278 Lambic Blend mccann51 Lambic & Wild Brewing 2 02-10-2011 07:24 PM
Wyeast 3278 Lambic Blend Viability Question corwin3083 Lambic & Wild Brewing 4 01-19-2011 07:30 AM
Pitched Wyeast 3278. What should I expect? eddie Lambic & Wild Brewing 5 05-04-2010 01:15 AM
How long will my pLambic last? Beernik Lambic & Wild Brewing 3 06-30-2009 12:20 PM