ShawnNelson
Active Member
I'm on my first sour! It's a blackberry lambic.
I started with an extract wheat beer, then added 7lbs of frozen blackberries (that I picked!) as well as a culture starter (started 2 days prior) of the liquid Belgian Sour Mix (brett) and a liquid vial of lacto. After like a week or so of that the fermentation calmed down and I transferred it to a secondary where it remains in the corner of my kitchen, fluctuating between 60F and 70F.
How long should I keep it in this glass carboy secondary before bottling? Guys at the beer store were recommending 6mo bare minimum, and a full year if I could hold off.
I started with an extract wheat beer, then added 7lbs of frozen blackberries (that I picked!) as well as a culture starter (started 2 days prior) of the liquid Belgian Sour Mix (brett) and a liquid vial of lacto. After like a week or so of that the fermentation calmed down and I transferred it to a secondary where it remains in the corner of my kitchen, fluctuating between 60F and 70F.
How long should I keep it in this glass carboy secondary before bottling? Guys at the beer store were recommending 6mo bare minimum, and a full year if I could hold off.