LeverTime
Well-Known Member
I'm making a Chateau Northern Lambic Grand Cru, and the instructions call for racking it to secondary after 1-2 weeks. I don't care for a lot of recipe kit instructions, because they usually tell you to bottle your beer after a week, or some other thing that may not be optimal. A lot of people here seem to not rack sours, because the Brettanomyces will eat the dead yeast (?). This is my first sour, and my first beer that I plan to age for an extended period of time, so I don't really know what I'm doing.
Should I rack it? I'm planning to age this for at least a year before tasting it.
Should I rack it? I'm planning to age this for at least a year before tasting it.