Originally Posted by BSquaredBrewing
This is my first time doing a sour, so please excuse the possible dumb question. I tried to seach but was unable to find an answer. I added Wyeast Belgian Lambic Blend to the secondary and I've seen no action in the carboy. Its about 5 days now. Is this normal for a Lambic yeast? If not what can I do to get the yeast going?
So you fermented fully, transferred to secondary, added a lambic blend and want to see some activity? If this is right, your not going to see some kind of renewed fermentation. The beer will develop a pellicle, and it will just sit there like that for months. Did you add any maltodextrin so that the bugs have something to eat?