So I have a question about my planned secondary fermentation. I would just like some opinions.
I have started a lambic normally and it's now in primary fermentation with wyeast lambic blend yeast and am going to leave it there for at least 8 months. Then I would like to do something weird. I'm going to move it to a secondary fermenter (another Carboy) and add a few oak chips AND add a new yeast strand I think. I'm thinking about American ale II or just the pasteur champagne yeast strain and leave it in secondary for around 2 weeks to 2 months. This would be instead of pitching new yeast at bottling. Any thoughts on this? Recommendations? Criticisms? Or insight on which one i should use? I'm leaving towards champagne. Or should I change up fermentation times? Any opinions on what you guys think I should do or shouldn't do? I'm open to other strains or bugs being added! Thanks!
Are you going to primary for 8 months? It would probably be fine but I think moving it to secondary after a month or so is advisable. Then again I've never actually brewed a lambic before, only researched it.
I don't think what you're proposing is weird, other than the fact that I think you should pitch some other bugs rather than a standard strain of yeast. Maybe the dregs from a favorite sour of your's or something.
So I'm thinking 4 months primary and then rack into secondary and add a gueuze dreg and leave that for four months, then rack to bottle bucket pitch champagne yeast and add priming sugar, then bottle. Thoughts?
No point in racking either unless you don't want a lot of funk.
Brute Brew Works
Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock