I'm making the first part of plambic gueuze and it's been going for 2 months now. There is an extra 2 gallons of headspace in the carboy and I'm considering adding fresh wort to increase the amount of lambic and to increase the sourness. Is there any reason to not add wort at this point? I've pitched wyeast 3278 and 08 cantillon kriek dregs. Pellicle is just starting to form, I think. Thanks.
Can I add fresh wort to a fermenting lambic?
- Thread starter Sarudin
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