First Lambic - Overnight chill?

[IanJ]

Hey guys,

I've been reading up a lot about lambic brewing, have one planned for some point in the next few weeks, but likely won't be able to cool it to pitch the same day - late night after work brewing at the moment

Considering I don't have a coolship in my apartment and I am not attempting to capture wild yeast, just going with the Wyeast lambic blend and some Boon + Cantillon bottle dregs - would it be safe to let it chill in the kettle covered overnight or until the following evening?

There's been conflicting info about bacteria growth within regular kettle cooling but considering it's going to be sour and aged for a least a year, what are your thoughts?

Thanks!

 

[Agate]

Yep, it'll work fine. The bacteria you get overnight, if any, can actually have a positive effect on the final product. If you want to prevent it entirely, though, adjust your kettle pH to 4.5 and let it cool. You'll be fine.

 

[IanJ]

Yep, it'll work fine. The bacteria you get overnight, if any, can actually have a positive effect on the final product. If you want to prevent it entirely, though, adjust your kettle pH to 4.5 and let it cool. You'll be fine.

Excellent, thanks. I guess we'll see how funky it gets!

Just gonna keep it covered for the most part, and cross my fingers.