WYEAST #3278 Lambic question

[justinrphillips]

I know there have been lots of discussions if you can use WYEAST #3278 for primary fermentation, my question is if I do can I just age the lambic on the WYEAST #3278 for a year or so or should I change containers at some point. I want to make a lambic in a 5 gallon oak barrel and trying to figure out if I should just go right into the barrel with the lambic yeast mix or let it ferment a few weeks in a carboy before I go into the the barrel.

 

[Sourz4life]

I'd let it ferment out before xfering to the barrel, but that doesn't mean you can't do it in the barrel. Is this a neutral barrel? If so the ratio for wood contact surface to beer is very high and will take a a year or 2 to mellow out the oak flavor. Also small barrels have less liquid cause more oxygen ingress so you may not want to keep it in the barrel that long. As a side note, you can def use it as primary.

 

[justinrphillips]

I'd let it ferment out before xfering to the barrel, but that doesn't mean you can't do it in the barrel. Is this a neutral barrel? If so the ratio for wood contact surface to beer is very high and will take a a year or 2 to mellow out the oak flavor. Also small barrels have with less liquid cause more oxygen ingress so you may not want to keep it in the barrel that long. As a side note, you can def use it as primary.

Thanks maybe it would be better to put it in a carboy for a few months and them move it to the barrel for a bit too. I dont care about aging, if anything I want to work on oak technique and also its time to sour the barrel as well. I do understand what you are talking about though with volume and oxygen, I dont want too much acetic acid. I have had something else in the barrel for the last 6 months (cider) and just want to move the barrel to a sour tool and get the bugs in it.

 

[specharka]

I don't have the space for a barrel, but if I did, I would suggest the following:
Ferment in a carboy/bucket with Saccharomyces, cold crash and siphon to barrel to limit trub accumulation.
Inoculate with mixed culture in barrel. Limit beer to 3-6 months of contact time (depending on age of barrel, complexity of base beer, etc).
Rack beer to finishing vessel (carboy) for fruit additions or long-term aging.

Over time your barrel will build character and most likely contribute more sensible acidity vice oak character over time.

 

[JosephN]

I hear you can wax the outside of the barrel to help with oxygen. Also I really have very limited experience with wood but I would assume that if this barrel is pretty neutral that you shouldn't have much of an issue with wood flavor dominating even in a 5 gallon barrel.

Check out The Sour Hour podcast episode 15 or 16. There is a guy on there that talks about the best ways to use smaller barrels for sours.

I just started a Lambic style beer today with Roeselare and the mini starter I had going smelt great as I went to pitch it today. I put mine in a carboy, and I plan to leave it there.

Good luck with yours.