I know there are lots of posts and I have read a looooooot of them. I posted this in the yeast forum but no takers so am trying here...
I just jumped into sours / funky beers and have four I brewed a month ago. Below are the style and yeast used:
- Lambic that will get some sort of fruit (WLP 655)
- Blonde that will get a little oak (Brett and Pedio)
- Dark that will have cherries and a little oak (WY 3822)
- Flanders (WY 3763)
I intended to leave them in primary for ~10 months and then racking to fruit but after reading other posts I am wondering if I should secondary before putting on fruit.
They are in glass carboys and one (the Red) has a pellicle that has formed.
Should I just leave them in primary? Not much trub in any of them, fermentations first 3-5 days were all rock solid with lots of activity.
There are lots of opinions on what to do in the posts over the years and just looking for a push one way or another.
Thanks for any input!
I just jumped into sours / funky beers and have four I brewed a month ago. Below are the style and yeast used:
- Lambic that will get some sort of fruit (WLP 655)
- Blonde that will get a little oak (Brett and Pedio)
- Dark that will have cherries and a little oak (WY 3822)
- Flanders (WY 3763)
I intended to leave them in primary for ~10 months and then racking to fruit but after reading other posts I am wondering if I should secondary before putting on fruit.
They are in glass carboys and one (the Red) has a pellicle that has formed.
Should I just leave them in primary? Not much trub in any of them, fermentations first 3-5 days were all rock solid with lots of activity.
There are lots of opinions on what to do in the posts over the years and just looking for a push one way or another.
Thanks for any input!