Secondary with Lambic Blend
I'm working on a Saison which has been sitting in the primary for about a month. It's O.G. was 1.070, and now it's at 1.010 (85% attenuation).
I'd like to add the Wyeast lambic blend in with the secondary to hopefully get some complexity and a slightly sour finish. Will this work? Should I re-aerate? Add more "unfermantable" sugar?
Yup, that definetely helps landhoney.
I just remember a bunch more questions.
I was thinking about making a small starter, maybe a cup or two, just to get the yeast actively fermenting before I add them to a high alc environment. What do you think about this practice for a lambic blend? Will this help only the saccharomyces strains in the blend, or will the brett and bacteria also be helped by a starter when I add them to the secondary?
The saison is currently in a water bath around 82F. Would the lambic strains also be helped from a higher temperature (sacc, brett or bacteria)?
Also, any thoughts on just adding directly to primary?
My goal is to drink in 3 months...or at least part of the batch. I'm not sure I can wait 6 months. Maybe I'll keep half the batch around for a while longer and do a comparison.
Thanks again landhoney. Seems like you really know your stuff when it comes to this kind of thing.
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