*Note - This is the first sour/brett/funky beer that I've tried to make.
I just transferred a 23 liter batch of 1.036 OG (1.008 FG) beer fermented with Wyeast Belgian Ardennes yeast into a secondary bucket with a packet of Wyeat B. lambicus. I was wondering how long it will take for there to be any "activity" from the Brett. I added 250 g of DME and 250 g of Malto-dextrin for the bugs to chew on for the long secondary, but there is no visible activity in the airlock after a week. I've read that it could take a long time to see any activity, but I was just wondering.....
I'm also wondering how everyone goes about adding fruit to a lambic/sour beer. I've read that most people seem to add it after a long secondary on the bugs (3-4 months). Just looking for some opinions.
Cheers!
I just transferred a 23 liter batch of 1.036 OG (1.008 FG) beer fermented with Wyeast Belgian Ardennes yeast into a secondary bucket with a packet of Wyeat B. lambicus. I was wondering how long it will take for there to be any "activity" from the Brett. I added 250 g of DME and 250 g of Malto-dextrin for the bugs to chew on for the long secondary, but there is no visible activity in the airlock after a week. I've read that it could take a long time to see any activity, but I was just wondering.....
I'm also wondering how everyone goes about adding fruit to a lambic/sour beer. I've read that most people seem to add it after a long secondary on the bugs (3-4 months). Just looking for some opinions.
Cheers!