abelseville

Recipes 

So Im making my first lambic and pretty new to brewing in general and transfer over a lot of trub with a lot of hop material in it. Doesn't seem to be a problem with my regular beers but Im reading about leaving lambic on the primary cake for 8 months/ 1 year?!? Is this to long to sit on so much spent hop material? I still have active sacc fermentation going thinking of racking into secondary. Any sage wisdom appreciated.

AmandaK

Recipes 

I usually transfer a lambic after about a month and then leave it for a year+, but that's just personal preference.

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On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
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Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

abelseville

Recipes 

do i need to worry about oxygen in the head space if I rack to secondary?

bellmtbbq

Recipes 

No because the bugs will use up remaining oxygen while fermenting it out completely

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Calder

Recipes 

I usually rack mine at about a week. Just after main fermentation has subsided but before the yeast has dropped out. That way I dump the trub, but still have a lot of yeast for the brett to feed off of.