Krazy_KZoo
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- Feb 10, 2014
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I am going to try and brew an extract Lambic for a friend of mine and had a few questions.
I am going to try a simple recipe with lite extract, cascade, and palisade. I want to use fruit in the fermenter as well. I have also read a lot of different opinions on weather or not to use a secondary. Some people seem to think that leaving the wort on the cake for the duration of fermenting is a good idea for flavors and nutrients for the yeast.
I am using a WYEAST 3278 lambic blend
My questions to you guys would be:
Should I use a secondary?
IF so, how long in the primary and should the fruit be pitched to the secondary?
How long should I let it ferment? I've seen anything stating from 6months to 2 years.
What should I expect to see as the months progress?
I've tried looking up a good process but everything is different for everybody and everybody suggests something different. I was just wondering what has worked for you guys in the past.
I am going to try a simple recipe with lite extract, cascade, and palisade. I want to use fruit in the fermenter as well. I have also read a lot of different opinions on weather or not to use a secondary. Some people seem to think that leaving the wort on the cake for the duration of fermenting is a good idea for flavors and nutrients for the yeast.
I am using a WYEAST 3278 lambic blend
My questions to you guys would be:
Should I use a secondary?
IF so, how long in the primary and should the fruit be pitched to the secondary?
How long should I let it ferment? I've seen anything stating from 6months to 2 years.
What should I expect to see as the months progress?
I've tried looking up a good process but everything is different for everybody and everybody suggests something different. I was just wondering what has worked for you guys in the past.
