Just starting to make mixed fermentation sours. I've been pitching mixed cultures (melange etc) into lowly hopped / high mash temp wort. Any reason I need to rack to secondary after the sach/Brett seems to slow down?
Rack to secondary or no?
- Thread starter jfolks
- Start date
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no - i let my lambic style beers ride for years on the original yeast cake. Only time I rack is when racking onto fruit or racking to a blending carboy.
I only rack to a keg or onto fruit. I haven't seen anything to show that there is a benefit.
