HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Lambic Fermentation Question
LinkBack Thread Tools
Old 05-26-2011, 01:57 PM   #1
Feedback Score: 0 reviews
Join Date: Oct 2008
Location: St Petersburg, Florida
Posts: 304
Liked 3 Times on 3 Posts
Likes Given: 1

Default Lambic Fermentation Question

I am brewing my first lambic. When I first ferment it, do I use just a good basic ale yeast then after that is done fermenting do I add a lambic blend such as Wyeast 3278 or White Labs WLP655?

I noticed that the Wyeast had some Ale yeast in the mix. The WLP655 says it is for use in secondary fermentation.

My plan is to ferment for 1 month in a plastic bucket then move it to my oak barrel (I have my barleywine in there right now and will be bottled in the next 2 weeks as it has been in there now for 3 months). I plan to let it sit in my oak barrel for 12 months then move to a plastic nucket again to sit on cherries for a nice Kriek.

Also, does this grist look ok? 7 lb 2 row and 5 lb torrified wheat with 1 lb rice hulls? I have 5 oz of aged (3 years) whole leaf hops, of which I may add 2 oz of.


amrmedic is offline
Reply With Quote Quick reply to this message
Old 05-26-2011, 05:00 PM   #2
Feedback Score: 0 reviews
Join Date: Oct 2010
Location: Seattle, WA
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 3


The Wyeast and White Lab blends are designed to be pitched without using additional ale yeast, but you'd probably be fine either way.

One possible concern is that you are using a small oak barrel, which has very large oak to liquid surface ratio, so a year might make it over-the-top oak-y. If the barrel has been used a bunch that would help, but if it's only been used a few times you might want to consider leaving it in the barrel for a shorter period of time.

Also, when you transfer to the barrel make sure you also transfer a good amount of the trub too. The brett strains will feed on it and produce esters which will help with complexity.

According to Wild Brews, raw wheat works the best but lots of people on here use malted and/or torrified.

rorygilmore is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Question on my first lambic-style brew Brewer_Steve Lambic & Wild Brewing 6 02-16-2012 04:45 PM
Newbie Lambic Question amrmedic Lambic & Wild Brewing 1 05-21-2011 02:38 AM
Lambic Primary Fermentation JesseRYC Lambic & Wild Brewing 4 09-25-2010 01:06 AM
Lambic blend starter question dontman Lambic & Wild Brewing 15 11-27-2009 05:29 PM
Quick question: use whirfloc in a lambic? bakins Lambic & Wild Brewing 6 09-24-2009 04:33 PM

Newest Threads