I'm planning on trying my hand at a lambic later this summer and want to make sure I know I'm getting myself into before starting anything. If I'm investing this much time, I want to give myself every chance to succeed! My goal is to end up with something similar to Mort Subite Kriek.
For a recipe, I'm planning on using--
5.25 lbs. Pilsener
2.75 lbs. White Wheat
Hops to ~10 IBU (will use what's sitting in my freezer at the time)
Wyeast 3278 (Belgian Lambic)
I also have access to a pie cherry tree and am planning on using whole fresh fruit (including pits). If the cherries and brew timing don't match, I'll just freeze the cherries until needed.
Where I'm unsure is timing and process.
1) How long should I plan on letting it sit in primary before considering fruit?
2) When adding the fruit, should I just add it directly to the primary or rack to secondary?
3) How long should I plan to leave it on the fruit?
4) Is there anything else I'm forgetting or should be aware of?
I'll be using a glass carboy for both primary and secondary (if needed).
Thanks in advance for any guidance!
For a recipe, I'm planning on using--
5.25 lbs. Pilsener
2.75 lbs. White Wheat
Hops to ~10 IBU (will use what's sitting in my freezer at the time)
Wyeast 3278 (Belgian Lambic)
I also have access to a pie cherry tree and am planning on using whole fresh fruit (including pits). If the cherries and brew timing don't match, I'll just freeze the cherries until needed.
Where I'm unsure is timing and process.
1) How long should I plan on letting it sit in primary before considering fruit?
2) When adding the fruit, should I just add it directly to the primary or rack to secondary?
3) How long should I plan to leave it on the fruit?
4) Is there anything else I'm forgetting or should be aware of?
I'll be using a glass carboy for both primary and secondary (if needed).
Thanks in advance for any guidance!