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Proper bottle carbing takes appx. 21 days at room temperature for a typical gravity beer.

If it has no discernable off flavors now It'll be fine, from what I understand it's not really a problem of off flavors but that oxygen is potentialy fatal to lactobacilus (it's possible the dying of the lacto could cause off flavors, actually it is all quite confusing as is most lambic style...

One method is to pour it through a sieve or strainer, but i assumed you had another bucket or other receptacle(maybe bottling bucket) you could aerate it in. That would be ideal.:mug:

No need to shake at all, aerate prior to transferring to the fermentor/old yeast cake. Personally I would use fresh sacch yeast as well. The 3278 initially had everything in it however the sacch is dormant and/or stressed, perhaps a belgian sacch strain of some sort if you want the same profile...

I believe what bradjoiner is saying is not to splash the fresh wort when adding to the fermentor to prevent lacto oxidation, it should be well aerated however prior to adding it if you want to use sacch (resident or fresh inocculation) for initial fermentation. Did the initial "lambic"...

Sounds like it may work, let us know.

Yes that will be fine, the pelicle will re-form, it won't matter if some pelicle chunks get in the secondary or stay in the primary. My only caution would be to make certain you do not splash the fermenting beer when transferring.

Yeast is fine there, absolute drop dead high temp for yeast is appx. 140F. Our yeast friends are great survivors, after all in the wild they survive temperature swings from -10F to 110F+, weeks below freezing, weeks above 100F, etc.

Well, there is the jonesing effect, not sure if anything will "work quick" at this point, also typically when I try to "work quick" I end up with an inferior product. Patience is the single most effective tool when it comes to fermenting, IMHO.

+1 This also helps to aerate the cooled wort.:mug:

Either way, bags are a little less messy and keep some of the larger particles out of the fermentor. A good vortex swirl after cooling does this as well.

I'd prime them in the keg(s).

I agree with this, the yeast I have been using since I started this thread has been working fine and I have noticed no drift in flavor profiles. I do however select for styles, i.e. utilize high gravity yeast for high gravity ales, etc. I've had no problems with this either. I have...

I'd still check it in another couple of weeks, it ain't ready for bottling even if fermentation is complete.

It stopped? I'd check it in another couple of weeks.

The free ones.:mug:

First step is to calibrate your hydrometer (If that's what you are using) it should be zero in water, preferably use distilled water.

The best way to make a flavorful beer is with proper procedures. For a more nutty character I would add some Victory malt, which may or may not already be in the specialty grains you have.

Looks like normal fermenting wort, however the picture is a little blurry.

It'll be fine unless you had some nasty crustaceans on the bung from previous brews and did not sanitize it. Just place another bung/airlock on it.