Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > second transfer?
Reply
 
Thread Tools
Old 02-21-2013, 04:43 PM   #1
buzbey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: best valley schity, salt city utah
Posts: 289
Liked 33 Times on 21 Posts
Likes Given: 8

Default second transfer?

Hello I'm making the gueuze lambic recipe from papazians joy of home brewing. I transferred it from primary into secondary after ten days and it has now been in secondary for 1 month and 2 weeks and it is still bubbling and the yeast cake is still growing. I plan on leaving it in secondary for another 3 or 4 months. My question is should i leave it on the inch and a half yeast cake? or should I transfer it again into another carboy to get it off the dead yeast?


buzbey is offline
 
Reply With Quote
Old 02-21-2013, 04:44 PM   #2
buzbey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: best valley schity, salt city utah
Posts: 289
Liked 33 Times on 21 Posts
Likes Given: 8

Default

I used wyeast 3278


buzbey is offline
 
Reply With Quote
Old 02-21-2013, 05:28 PM   #3
hunterlab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: scotland, ct
Posts: 166
Liked 10 Times on 9 Posts
Likes Given: 7

Default

It's recommended to leave on the yeast cake usually no secondary as the bacteria will feed off the dead yeast and trub. That's what I've read and how I am doing mine currently. I really recommend "wild brews" by Jeff sparrow for a book if you don't have it already. Has very good info about all the different styles.

Dan
__________________
Primary:lambic x2
Primary:
Secondary:
Secondary:
Bottled: Pumpkin ale,Irish Stout, Jet fuel Cider, Sweet Cider, vanilla bourbon porter, deception stout
hunterlab is offline
 
Reply With Quote
Old 02-21-2013, 07:38 PM   #4
buzbey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: best valley schity, salt city utah
Posts: 289
Liked 33 Times on 21 Posts
Likes Given: 8

Default

Ok . I think I should still be fine. There is a plenty big enough yeast cake in there still and there still eating something. Ill pick up that book. Thanks
buzbey is offline
 
Reply With Quote
Old 02-21-2013, 08:07 PM   #5
hunterlab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: scotland, ct
Posts: 166
Liked 10 Times on 9 Posts
Likes Given: 7

Default

Yeah you will be ok I got the book on amazon new for dirt cheap. I go back to it every so often I need to refresh my brain.
__________________
Primary:lambic x2
Primary:
Secondary:
Secondary:
Bottled: Pumpkin ale,Irish Stout, Jet fuel Cider, Sweet Cider, vanilla bourbon porter, deception stout
hunterlab is offline
 
Reply With Quote
Old 02-21-2013, 09:50 PM   #6
TNGabe
Feedback Score: 17 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,623
Liked 2246 Times on 1519 Posts
Likes Given: 2346

Default

+1 on Wild Brew.

-1 on leaving it on the yeast. If there is that much yeast in your secondary, you transferred it too soon. Over the course of months, the yeast cell walls will eventually rupture (autolysis) and your beer will have a horrible meat flavor.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.
TNGabe is offline
 
Reply With Quote
Old 02-21-2013, 10:13 PM   #7
hunterlab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: scotland, ct
Posts: 166
Liked 10 Times on 9 Posts
Likes Given: 7

Default

I agree with transferring to quickly , usually after a month or so. As far as the leaving on dead cells And such it seems it all depends on the brewer and if it Is going to age for a long time, what kinds of bacteria you will feed it during its journey .
__________________
Primary:lambic x2
Primary:
Secondary:
Secondary:
Bottled: Pumpkin ale,Irish Stout, Jet fuel Cider, Sweet Cider, vanilla bourbon porter, deception stout
hunterlab is offline
 
Reply With Quote
Old 02-21-2013, 11:09 PM   #8
buzbey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: best valley schity, salt city utah
Posts: 289
Liked 33 Times on 21 Posts
Likes Given: 8

Default

Papazian said to transfer it after 7 days in his book. What do you suggest I do now? Transfer or leave it? I like meat. But not meat beer
buzbey is offline
 
Reply With Quote
Old 02-21-2013, 11:11 PM   #9
buzbey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: best valley schity, salt city utah
Posts: 289
Liked 33 Times on 21 Posts
Likes Given: 8

Default

This is my first sour beer. I didn't know I could feed it more bugs. What can I add? I want it to hurt my mouth its so sour
buzbey is offline
 
Reply With Quote
Old 02-22-2013, 12:05 AM   #10
hunterlab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: scotland, ct
Posts: 166
Liked 10 Times on 9 Posts
Likes Given: 7

Default

There's Pediococcus or lacto to produce lactic acid for a souring. Then Brett brux, Brett Claus and Brett lambicus . I suggest reading up on as much as you can. Check out Funk factory brewing or the mad fermentationist. There's just so many options and variables to do.


__________________
Primary:lambic x2
Primary:
Secondary:
Secondary:
Bottled: Pumpkin ale,Irish Stout, Jet fuel Cider, Sweet Cider, vanilla bourbon porter, deception stout
hunterlab is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Keg to Keg Transfer - 5 gal to 2.5 gal? Hagelslag Bottling/Kegging 3 07-26-2012 04:24 PM
When to transfer to keg? mcubed45 Beginners Beer Brewing Forum 13 12-12-2011 10:15 PM
transfer from one keg to another caspider Bottling/Kegging 10 09-12-2011 03:20 AM
American Wheat: To transfer or not to transfer? Porterrific Fermentation & Yeast 7 09-21-2009 07:20 PM
Transfer to CFC LooyvilleLarry Beginners Beer Brewing Forum 3 09-02-2008 06:23 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS