jeffjjpkiser1
Well-Known Member
Hi Guys,
I'm right in the middle (before second fermentation) of a langur and had a few questions.
I've read as much as I can regarding a pure lambic beer (one beer/no mixing) and are wondering 1) should I do a 2nd fermentation on the base beer before pitching sour ale yeast? 2) assuming no, do I still need to bottle condition with corn sugar once the sour ale fermentation is done? If yes, is that essentially a gueuze, if not, is that now a sour ale and doesn't need to be carbonated?
A little lost,
Jeff K.
I'm right in the middle (before second fermentation) of a langur and had a few questions.
I've read as much as I can regarding a pure lambic beer (one beer/no mixing) and are wondering 1) should I do a 2nd fermentation on the base beer before pitching sour ale yeast? 2) assuming no, do I still need to bottle condition with corn sugar once the sour ale fermentation is done? If yes, is that essentially a gueuze, if not, is that now a sour ale and doesn't need to be carbonated?
A little lost,
Jeff K.