milldoggy

Recipes 

8 oz is plenty. Are you going to pitch brett and pedio to your 1 gallon batch?

Edit: just realized this post put me over 1000. Time to celebrate!

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alanwelam

Recipes 

No worries about adding to the thread... I hope that other new lambic brewers can find something to help them along.

How long before the pelicle forms? It looks as if the most aggressive part of the primary fermentation is starting to slow down... I'm curious to know when I should be looking for the pelicle. I pitched the Wyeast blend right from the start.

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BryanThompson

Recipes 

It might or it might not form a pellicle. I don't think it will until you open it a few times.

smokinghole

Recipes 

The pellicle will only form in the presence of enough oxygen. I have a saison going with a lambic blend that should be done in a month or two as soon as the brett breaks down viscous snot from the pedio. Anyway the beer has no pellicle and neither does the other half of the batch with just brett/saison blend.

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ericksoncl23

Recipes 

From other posts that I have been reading they say to just keep it on the yeast cake. So what is better?

If I use LME could I just do 5# Briess Gold Extract and 3.3# Briess Wheat Extract?
I want to try making a Blackberry Lambic.

ericksoncl23

Recipes 

So what's better. Leaving it on the yeast cake for the whole time or doing a transfer?

I want to make a Blackberry Lambic. But I would prefer to use LME. Should I just do 5# Light Liquid and 3.3# Wheat liquid extract?

BryanThompson

Recipes 

Leave it on the yeast cake for a year give or take then transfer it onto the blackberries.

extra_medium

Recipes 

GRATZ ON 1k!
I will be pitching a bret blend, probably from WLabs, all into the other 4g that has finished its primary. this will bring the final volume to 5g before i add fruit some time next year. going to keep 2 one gallon samples to age and blend back and as a starter for a second batch later.

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Calder

Recipes 

I've read that in several places, but I'm not sure I agree. I have some in glass fermenters with airlocks which only have a small air space, and they have pellicles. They should not have any oxygen in the airspace, so I'm a little confused about it.

The Brett feeds on the decaying sacc yeast. That's why you leave it on the cake. I usually ferment with just Sacc until the beer starts to clear and form sediment, then I rack it off (with a lot of yeast still in suspension) and then add the bugs to it. This gets it off the trub, but still leaves a lot of yeast for the Brett to work on. Then it stays there for a year.

Extract is fine. Use the lightest you can find. Go 100% wheat if you want (Wheat extract is usually 50/50 wheat/Barley). 8 ozs of maltodextrin would also help, adding non-fermentables for the bugs.

ryane

Recipes 

Airlocks only keep oxygen out when the fermentation is producing large amounts of CO2. During the extended aging of lambics, diffusion of oxygen through the airlock+water happens. This is why you will see pellicle formation

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