I did a 5 gallon lambic in July and it's sitting in primary since then.
I scaled this recipe I got on my previous post to this forum
3.5 lbs pilsner malt
2 lbs unmalted wheat
mash 150* for 60'
.5 oz herzbrucker hops at 60'
chill and pitch lambic blend.
More here: https://www.homebrewtalk.com/f127/newbie-411915/
While I understand why the secondary needs to take 5-6 months to ferment the fruits, what's the benefit of having a long primary for a lambic ? I tend to approach this logically but the conclusion is not working for me.
Thanks!
Q
I scaled this recipe I got on my previous post to this forum
3.5 lbs pilsner malt
2 lbs unmalted wheat
mash 150* for 60'
.5 oz herzbrucker hops at 60'
chill and pitch lambic blend.
More here: https://www.homebrewtalk.com/f127/newbie-411915/
While I understand why the secondary needs to take 5-6 months to ferment the fruits, what's the benefit of having a long primary for a lambic ? I tend to approach this logically but the conclusion is not working for me.
Thanks!
Q