Hi,
So I have a question about my planned secondary fermentation. I would just like some opinions.
I have started a lambic normally and it's now in primary fermentation with wyeast lambic blend yeast and am going to leave it there for at least 8 months. Then I would like to do something weird. I'm going to move it to a secondary fermenter (another Carboy) and add a few oak chips AND add a new yeast strand I think. I'm thinking about American ale II or just the pasteur champagne yeast strain and leave it in secondary for around 2 weeks to 2 months. This would be instead of pitching new yeast at bottling. Any thoughts on this? Recommendations? Criticisms? Or insight on which one i should use? I'm leaving towards champagne. Or should I change up fermentation times? Any opinions on what you guys think I should do or shouldn't do? I'm open to other strains or bugs being added! Thanks!
So I have a question about my planned secondary fermentation. I would just like some opinions.
I have started a lambic normally and it's now in primary fermentation with wyeast lambic blend yeast and am going to leave it there for at least 8 months. Then I would like to do something weird. I'm going to move it to a secondary fermenter (another Carboy) and add a few oak chips AND add a new yeast strand I think. I'm thinking about American ale II or just the pasteur champagne yeast strain and leave it in secondary for around 2 weeks to 2 months. This would be instead of pitching new yeast at bottling. Any thoughts on this? Recommendations? Criticisms? Or insight on which one i should use? I'm leaving towards champagne. Or should I change up fermentation times? Any opinions on what you guys think I should do or shouldn't do? I'm open to other strains or bugs being added! Thanks!
