Repitching raspberry Lambic style
Back in January, a friend of mine wanted to make a raspberry lambic style ala Lindemans Framboise. I knew that making a lambic style would take a while. Since I put it its in the tertiary, its sat through seasonal temperature variations in my basement, prety much unmoved since early february.
At this point its the SG has been stagnant for 3 months. Temps are down to the low 70s and high 60's in my basement so I figured I'd try to repitch the yeast. Should I stir the whole thing and repitch? Rack off the raspberry puree 'trub' and repitch?
My gut feeling is to give it a good stir and repitch with a sizable starter of Wyeast 1056.
Primary Fermentation was 7 days.
OG: 9.6% Brix
Wyeast 1056 smack pack
Secondary fermentation was 14 days
SG: 4.2% brix
Tertiary fermentation is 240 days (and counting).
SG: 4.2% Brix
Added Oregon Raspberry Puree
Added Wyeast 3278 Belgian Lambic Blend smackpack.
Secondary: Oud Bruin ale.
Kegged: Baltic Porter
On deck: AleSmith ESB clone
Last edited by SeldomSeen; 08-30-2010 at 05:59 PM.