Secondary?

[LakesideBrewing]

I'm brewing a basic Lambic (WY3278) and my plan was to age it for at least a year before I make the decision to add fruit or not. I was hoping to just keep it in the primary for a year and forget about it. My primary fermenter is a 6.5 gallon glass carboy. After the fermentation slows I suspect there might be a good about of headspace in the carboy. Is a secondary a must with sour brewing?

Thanks!
-Mike

 

[ChugachBrewing]

Leave it in primary the full time. Brett feeds on the yeast.
This isn't meant to sound negative at all but my even better answer is "Go read Wild Brews!". Your question, and most ALL the questions I read here on hbt about wild beer and lambics can be answered in that text. I highly reccommend it. Good luck!

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