Hi all.
Have never brewed a lambic before and am halfway through wild brews. Would like some help and opinions to see if I have the process correct in my head. Does this sound ok for a lambic kriek?
1. I was thinking of creating a wort with 60% 2row, 40% wheat
2. Pitch WLP655 - Belgian sour mix
3. Leave for 6 - 12 months
4. Add cherries to primary
5. Leave for another 6 - 12 months
6. bottle and prime with corn sugar for a light carbonation
7. leave for a month to condition
Would it be better to pitch a general yeast for primary fermentation such as wlp001, then add the WLP655 sour mix the same time as the cherries? If this is the case I was thinking 2 weeks for primary with a standard yeast then 1+ year in secondary with cherries and wlp655 sour mix
Any comments would be appreciated, Andrew
Have never brewed a lambic before and am halfway through wild brews. Would like some help and opinions to see if I have the process correct in my head. Does this sound ok for a lambic kriek?
1. I was thinking of creating a wort with 60% 2row, 40% wheat
2. Pitch WLP655 - Belgian sour mix
3. Leave for 6 - 12 months
4. Add cherries to primary
5. Leave for another 6 - 12 months
6. bottle and prime with corn sugar for a light carbonation
7. leave for a month to condition
Would it be better to pitch a general yeast for primary fermentation such as wlp001, then add the WLP655 sour mix the same time as the cherries? If this is the case I was thinking 2 weeks for primary with a standard yeast then 1+ year in secondary with cherries and wlp655 sour mix
Any comments would be appreciated, Andrew