Hi Folks!
I have the rodenbach grand cru in secondary right now, I used the clonebrews book for the step by step. I noticed something in the recipe that bothers me, and here it is:
There is NO aging specified in the recipe, but the yeast pitched is wyeasts lambic blend. It says 7 days in primary, and 7 days on oak chips in secondary. Won't this quick turnaround produce a chance of bottle bombs if the wild yeast haven't had time to do their work? Also, I seriously doubt that the bugs have had a chance to sour anything (produce the tart taste of the grand cru) in that short of time.
Any thoughts or suggestions from you brewing gods?
I have the rodenbach grand cru in secondary right now, I used the clonebrews book for the step by step. I noticed something in the recipe that bothers me, and here it is:
There is NO aging specified in the recipe, but the yeast pitched is wyeasts lambic blend. It says 7 days in primary, and 7 days on oak chips in secondary. Won't this quick turnaround produce a chance of bottle bombs if the wild yeast haven't had time to do their work? Also, I seriously doubt that the bugs have had a chance to sour anything (produce the tart taste of the grand cru) in that short of time.
Any thoughts or suggestions from you brewing gods?