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Old 02-21-2013, 03:43 PM   #1
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Default second transfer?

Hello I'm making the gueuze lambic recipe from papazians joy of home brewing. I transferred it from primary into secondary after ten days and it has now been in secondary for 1 month and 2 weeks and it is still bubbling and the yeast cake is still growing. I plan on leaving it in secondary for another 3 or 4 months. My question is should i leave it on the inch and a half yeast cake? or should I transfer it again into another carboy to get it off the dead yeast?



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Old 02-21-2013, 03:44 PM   #2
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I used wyeast 3278



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Old 02-21-2013, 04:28 PM   #3
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It's recommended to leave on the yeast cake usually no secondary as the bacteria will feed off the dead yeast and trub. That's what I've read and how I am doing mine currently. I really recommend "wild brews" by Jeff sparrow for a book if you don't have it already. Has very good info about all the different styles.

Dan

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Old 02-21-2013, 06:38 PM   #4
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Ok . I think I should still be fine. There is a plenty big enough yeast cake in there still and there still eating something. Ill pick up that book. Thanks

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Old 02-21-2013, 07:07 PM   #5
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Yeah you will be ok I got the book on amazon new for dirt cheap. I go back to it every so often I need to refresh my brain.

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Old 02-21-2013, 08:50 PM   #6
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+1 on Wild Brew.

-1 on leaving it on the yeast. If there is that much yeast in your secondary, you transferred it too soon. Over the course of months, the yeast cell walls will eventually rupture (autolysis) and your beer will have a horrible meat flavor.

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Old 02-21-2013, 09:13 PM   #7
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I agree with transferring to quickly , usually after a month or so. As far as the leaving on dead cells And such it seems it all depends on the brewer and if it Is going to age for a long time, what kinds of bacteria you will feed it during its journey .

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Old 02-21-2013, 10:09 PM   #8
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Papazian said to transfer it after 7 days in his book. What do you suggest I do now? Transfer or leave it? I like meat. But not meat beer

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Old 02-21-2013, 10:11 PM   #9
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This is my first sour beer. I didn't know I could feed it more bugs. What can I add? I want it to hurt my mouth its so sour

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Old 02-21-2013, 11:05 PM   #10
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There's Pediococcus or lacto to produce lactic acid for a souring. Then Brett brux, Brett Claus and Brett lambicus . I suggest reading up on as much as you can. Check out Funk factory brewing or the mad fermentationist. There's just so many options and variables to do.



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