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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Lambic Primary vs Secondary Question
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Old 01-02-2014, 03:49 AM   #21
jester5120
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Anyone used this yeast, can you describe the aroma after 6 months?
Yep. I brewed a lambic with it on July 7 and pulled a sample today, so almost exactly 6 months. I got a lot of fruity aroma. Something along the lines of peach, cherry, pineapple, and a very little funk. Also some citrusy smelling sourness in the nose, not vinegar tho. It tasted similar but not as strong as the aroma would suggest.

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Old 01-02-2014, 06:05 PM   #22
theQ
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I got none of those aromas. It isn't bad, just sour with a hit of vinegar. Will see in 6 months. If this goes south would be the first one that goes bad ... I'd be more upset for loosing the 4lbs of raspberries. I could have put them in a saison instead.

Oh well , we shall see.


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Old 01-03-2014, 07:47 PM   #23
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I took the question to ask this (and I would also like to know):

what is the benefit/pros/cons/etc of racking the primary into a secondary? Why not just leave it in the primary as yeast autolysis is not a concern with sours as the bugs eat the dead yeast? Does racking it to a secondary stop a certain flavor or reaction from occurring? I have a 60 gallon solera innoculated with 3763 Roeselare that I intend to leave on the yeast cake for a solid year (then drain the yeast cake via conical dump valve, drain 15 gallons of beer and add 15 gallons of new beer along with a package of 3763 as an underpitch of fresh Sacc yeast).
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Old 01-06-2014, 11:15 PM   #24
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what is the benefit/pros/cons/etc of racking the primary into a secondary? Why not just leave it in the primary as yeast autolysis is not a concern with sours as the bugs eat the dead yeast? Does racking it to a secondary stop a certain flavor or reaction from occurring?
i don't have proof of this, but seems to me that trub = food for the bugs, so more trub = better fed bugs = more acidity. i imagine that the impact is more souring, but who knows how much.

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I have a 60 gallon solera innoculated with 3763 Roeselare that I intend to leave on the yeast cake for a solid year (then drain the yeast cake via conical dump valve, drain 15 gallons of beer and add 15 gallons of new beer along with a package of 3763 as an underpitch of fresh Sacc yeast).
i wouldn't bother pitching more Roeselare after a year. you won't need the bugs in the Roeselare since the year-old brew will have lots of them already. what you will need is more sacch, so why not pitch what you need. a single pouch of sacch for 15 new gallons is still a huge underpitch. i believe that the sacch in Roeselare is 3522 (Ardennes).
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Old 01-06-2014, 11:20 PM   #25
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So maybe 2 packs of 3522 would be a good annual pitch. I do want to underpitch but not too much (granted the initial pitch into the 60 gallons was only 6 smak packs of 3763 - it took almost 5 days to begin bubbling).

as for the secondary I am figuring a 6 gallon carboy with a 5 gallon batch in it and leave it alone for 6-12 months for most sour brews is a good formula. I'm up in the air about what to do if I plan on adding some cherry juice concentrate (68 brix) near the end - maybe just pour it in and see what happens.
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Old 01-14-2014, 02:57 AM   #26
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i don't have proof of this, but seems to me that trub = food for the bugs, so more trub = better fed bugs = more acidity. i imagine that the impact is more souring, but who knows how much.
I think this is true. Look up Brewing Radio potcast, hope to point you into the right direction with that.


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