Just wanna make sure I'm brewing this correctly. I took the la folie clone out of BYO, it says to ferment in the primary with wyeast 1056. Move to another bucket, to age. They also list the wyeast belgian lambic yeast 3278. Am I correct in assuming that I pitch the 3278 into the secondary. And yes I do know what happens when I assume. just figure I'd ask the questions before I go too far. This is my first sour, any other tips or suggestions would be gladly appreciated. Also I've been reading about aging this beer for upwards of 400 days, is this recommended? Thanks for the help