Hey guys, I'm brewing my first lambic this weekend and I've read a lot on the subject lately. I'm going to pitch a vial of WLP655 (Belgian Sour Mix 1) and maybe some us-05 or notthingham to give saccharomyces a little headstart.
I know repitching on that cake is something that will happens only in several months, if not over a year, but anyways... I like to know as much as possible on a subject before I get into it.
So.. I have a few question about it
1- I read about adding some oak chips, so the bretts and bacterias can make it their nest. Is it really important? I mean... I can see the idea of taking these inoculated chips to inoculate a beer (just pitch the chips in), but if I only put some new wort on the cake, is it still useful?
2- Should I repitch Saccharomyces also (cause they're all death and eaten)? Or pitch a pre-saccharomyces-fermentend beer on the cake?
3- Do people reuse the cake over and over (and don't wash this old dirty carboy for years) ?