I brewed the NB kit in late April using Wyeast 3178, and racked it over to secondary and added the cherry puree about six weeks later. It's currently still chilling in secondary.
After reading this forum more and more, I realize now I know absolutely nothing to speak of about sour beers.My ultimate goal here is to get a sour cherry ale, that ferments dry.
When would you guys be looking to bottle? Was it a mistake to move it to secondary; should I have just added the cherries to primary? If I'm bottling, will I need to repitch yeast to get it to carb? Regular or Belgium bottles?
Like I said, I'm new to this. Any other tips would be appreciated, as well as direction towards a good sour/lambics book.
Once in a while you get shown the light,
in the strangest of places if you look at it right.