ColoBrewer420

Recipes 

njporter

Recipes 

do you have to transfer to secondary or can you just leave it in the primary for a year?

Zippox

Recipes 

Lots of people say it works well to let it sit in the primary for a year. Apparently the bugs eat the dead yeast (dead yeast = bug nutrients so I've heard).

This recipe states that it is best to have it either in a better bottle the entire time because a good amount of O2 can get in that way, or do 30 days in a bucket and follow it up with a year of glass carboy. Buckets allow a lot of O2 through the pores but 30 days of that seems to be ideal for this one. Amanda explained that she got the best characteristics that way vs. glass carboy the entire time.

Hopefully that made sense, it's a little late.

Zippox

Recipes 

In general, is it necessary to add new yeast during bottling? If it is, which yeast and how's that done?

bellmtbbq

Recipes 

Champagne yeast costs 50-60 cents a packet and it's cheap insurance so you aren't left with two cases of flat beer.

__________________
Check out my blog! Lambic brewday!

Fathom Brewing

-TF

Zippox

Recipes 

Just throw it in the bottom of the bottling bucket and siphon the beer from the carboy on top of it? No need to wait and can go straight to bottling?

NateLTB

Recipes 

I will be brewing this one in the next week or two. Waiting for my LHBS to get a new supply of Lambic yeast in. I'm very excited to brew this one, just need to figure out which sours to buy so I can toss in some dregs. Think some Russian Rivers and some Cascade Brewing. Thanks for the recipe Amanda! Cheers!

__________________

AmandaK

Recipes 

Rehydrating a dried yeast would be your best bet, so you can get more even distribution. Pitching dry yeast in a bottling bucket won't gt much uniformity.

__________________
BJCP Certified Beer Judge
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
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

rhoadsrage

Recipes 

I was going to finally make the plunge into a lambic, and I ran across this recipe. This looks perfect. Thanks for posting.

__________________
My candle burns at both ends; it will not last the night; but ah, my foes and oh, my friends it gives a lovely light. Edna st. Vincent

ocluke

Recipes 

I find it interesting that these commercial "lambic" blends seem to all have lacto in them, while every lambic brewer takes every step possible to eliminate lacto from affecting their beer (one of the reason for the massive aged hop addition). Lambic brewers attempt to get all of their lactic acid production from pedio.

__________________
MetaBrewing.com - A blog documenting one homebrewer's experiments with equipment, processes, recipes, hops, wild yeast, and whatever else happens to sneak its way in.
Continuously recirculating dry hops in the fermentor [video].