Hi,
I'm pretty confused about how a lambic beer should be fermented. I'm fermenting with Wyeast Lambic Blend and Wyeast Roselare. I understand that a pellicle requires oxygen...
-Should headspace therefore be provided to encourage the formation of a pellicle, or does ageing a full carboy without the formation of a pellicle achieve the same effect?
-If a headspace is to be provided, what % of the carboy/demijohn should the headspace occupy?
-If I am to leave a headspace, should air be wafted into the carboy after primary fermentation, so at to supply O2 to the oxygen consuming organisms in these blends?
Thanks,
Delaney
I'm pretty confused about how a lambic beer should be fermented. I'm fermenting with Wyeast Lambic Blend and Wyeast Roselare. I understand that a pellicle requires oxygen...
-Should headspace therefore be provided to encourage the formation of a pellicle, or does ageing a full carboy without the formation of a pellicle achieve the same effect?
-If a headspace is to be provided, what % of the carboy/demijohn should the headspace occupy?
-If I am to leave a headspace, should air be wafted into the carboy after primary fermentation, so at to supply O2 to the oxygen consuming organisms in these blends?
Thanks,
Delaney