Fermenting with Wyeast Lambic Blend 3278

[ChicagoJack86]

So recently I brewed a batch that I fermented with Wyeast 3278, and I was wondering if anyone who used this yeast had any suggestions for the fermenting schedule. Should I leave it in secondary for a specific time? I've heard some brewers say they leave it for 6 months+. Is this necessary? Any suggestions for it would be appreciated very much.

 

[eastoak]

there is no fermenting schedule, some people will move the beer off of the yeast at some point but i don't think that is important to do. the yeast cake acts as fuel over time for the various bugs and bacteria. with my sours i just let then sit for a year or so then i blend and bottle or just bottle if no blending is needed.

 

[ChicagoJack86]

so you let it sit in primary for a year?

 

[eastoak]

yes i do. i have 3 sours going right now 3, 11, and 12 months old, all on their yeast cakes and two with wood.

 

[ChicagoJack86]

With wood? So you put in oak chips in the primary?

 

[eastoak]

i use oak chunks right into the fermentor (2 better bottles and one glass carboy).

 

[ChicagoJack86]

Very cool. I picked up some oak chips as my buddy suggested. It's currently in primary in a 6.5 gallon glass. When/how would you suggest adding the wood?

 

[eastoak]

i added the wood after 4 months or so but just because that's when i got around to it not because there is a correct time to do it. if i had a barrel it would be on wood right away which is how it was traditionally done.

 

[ChicagoJack86]

how much should i add?

 

[eastoak]

i don't know. there are so many variables: the size of the chips/chunks, the amount of roasting, french, american, hungarian and how long you will be leaving them in. i put around 2oz of american oak med roast chunks in mine.

 

[ChicagoJack86]

the ones i have just say "oak chips" doesnt specify anything. i'd say that added 2oz would be safe?

 

[eastoak]

i think it would. that amount will probably no overwhelm your beer. i check the beer every 3-4 months and have 3 going so that i can blend to get the flavors right for my tastes.

 

[ChicagoJack86]

what are you blending them with?

 

[eastoak]

each other. 3 sours, 3 different grain bills, 3 different sour yeasts from russian river, jolly pumpkin and a local brewery.

 

[ChicagoJack86]

Very cool! I had a jolly pumpkin sour once. It was amazing

 

[ChicagoJack86]

so with the oak chips, should i soak them in sanitized water first?

 

[eastoak]

i didn't, i'm counting on the low ph, and all these months later the hydro samples still taste great.

 

[TexanRudeboy]

You can also soak the cubes in wines/liquors to emulate aging in those types of barrels. You should poke around/ask in the lambic section also.

 

[ChicagoJack86]

Nice. I'll toss them in then. Can't hurt. Thanks for your help. This is the first sour type beer I've done so far, so naturally I've got a few questions. I'm more used to doing simpler beers. IPAs, Saisons, Belgian Strong Ales, etc. All grain of course.