Hey guys,
I'm sure this question has been answered many times, and I'm a newb for even asking it...I did a quick search, but honestly, I was going to place my order for the ingredients tomorrow, and was being a little lazy to read through all of the threads to find my answer.
I read about many fruit secondary fermentations, and I stubled across an OUD BRUIN VRUCHT Recipe from Classic Beer Styles Series Belgian Ale by Pierre Rajotte.
In racking the beer from the primary to the secondary with fruit (6 - 10 pounds of Sour Cherries or Raspberries), I'm guessing that a 5 gallon secondary is going to be too small...Correct?
Simple enough question . Lastly, would a teritary fermentor be recommended here? And if anyone has an familiarity with this style, what yeast would you recommend...The book refers to lambic, but It just doesn't sound like a lambic. Any suggestions?
Thanks again
I'm sure this question has been answered many times, and I'm a newb for even asking it...I did a quick search, but honestly, I was going to place my order for the ingredients tomorrow, and was being a little lazy to read through all of the threads to find my answer.
I read about many fruit secondary fermentations, and I stubled across an OUD BRUIN VRUCHT Recipe from Classic Beer Styles Series Belgian Ale by Pierre Rajotte.
In racking the beer from the primary to the secondary with fruit (6 - 10 pounds of Sour Cherries or Raspberries), I'm guessing that a 5 gallon secondary is going to be too small...Correct?
Simple enough question . Lastly, would a teritary fermentor be recommended here? And if anyone has an familiarity with this style, what yeast would you recommend...The book refers to lambic, but It just doesn't sound like a lambic. Any suggestions?
Thanks again