WY3191 aging - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WY3191 aging

Reply
 
Thread Tools
Old 09-05-2012, 01:18 PM   #1
cardinalsfan
Recipes 
 
Dec 2009
OKC
Posts: 199
Liked 2 Times on 2 Posts



Ok, I've got a BW going right now. I started with straight lacto and I'll pitch the 3191 soon. I'll keep it around 70* and let it go for a while.

My question is this - Wyeast says it takes 3-6 months of aging to fully develop the flavor characteristics. Does this mean I need to leave it on the yeast that whole time or can I bottle when it's finished and let the aging take place in the bottle/keg?

Thanks!!

 
Reply With Quote
Old 09-06-2012, 08:11 PM   #2
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 255 Times on 169 Posts


You are safe to bottle as soon as the gravity is stable, assuming it is sub-1.005. It doesn't take much extra fermentation for Brett to over-carbonate a beer, and you'll probably be aiming for the high end of the scale anyway.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Brett and Aging with Oak dfess1 Lambic & Wild Brewing 3 02-21-2012 12:06 AM
Bulk aging vs bottle aging for sours effigyoffaith Lambic & Wild Brewing 7 02-09-2012 03:55 PM
Aging on fruit phyfe99 Lambic & Wild Brewing 2 07-19-2011 06:29 AM
Aging Hops Question breez7 Lambic & Wild Brewing 5 10-10-2010 12:44 AM
Lambic Aging in Oak jgardner6 Lambic & Wild Brewing 8 06-10-2010 07:17 PM


Forum Jump