Author Topic: Lambic Primary Fermentation  (Read 770 times)

Offline redbeerman

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Lambic Primary Fermentation
« on: March 31, 2014, 09:40:16 AM »
I made ten gallons of Lambic wort and pitched WLP655 in half and Wyeast Lambic blend in the other half.  My question is, how long should I leave them on the primary yeast before I transfer them to the secondary?
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Offline garc_mall

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Re: Lambic Primary Fermentation
« Reply #1 on: March 31, 2014, 12:05:08 PM »
I made ten gallons of Lambic wort and pitched WLP655 in half and Wyeast Lambic blend in the other half.  My question is, how long should I leave them on the primary yeast before I transfer them to the secondary?

I am not sure for Lambics, but for my Flanders red, I never took it out of primary. It spent 18 months in primary, with no autolysis related off-flavors.
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Offline redbeerman

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Re: Lambic Primary Fermentation
« Reply #2 on: March 31, 2014, 12:27:08 PM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point. 
CH3CH2OH - Without it, life itself would be impossible.

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Offline AmandaK

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Re: Lambic Primary Fermentation
« Reply #3 on: March 31, 2014, 01:05:40 PM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point.

I do a month undisturbed in plastic, then quietly transfer to glass.
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Offline tschmidlin

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Re: Lambic Primary Fermentation
« Reply #4 on: March 31, 2014, 05:13:25 PM »
I've done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it.  It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as "You Can't Handle the Sour".  And that was after back sweetening it with concentrated apple juice.  I liked it though.

I used Roselare for one of the other carboys, and some Russian River chips for the third.  Those were much nicer, with a softer sourness.
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Offline jeffy

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Re: Lambic Primary Fermentation
« Reply #5 on: March 31, 2014, 06:33:51 PM »
I've done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it.  It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as "You Can't Handle the Sour".  And that was after back sweetening it with concentrated apple juice.  I liked it though.

I used Roselare for one of the other carboys, and some Russian River chips for the third.  Those were much nicer, with a softer sourness.
Can you remind me what I thought of it?
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Offline tschmidlin

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Re: Lambic Primary Fermentation
« Reply #6 on: March 31, 2014, 09:49:15 PM »
I've done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it.  It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as "You Can't Handle the Sour".  And that was after back sweetening it with concentrated apple juice.  I liked it though.

I used Roselare for one of the other carboys, and some Russian River chips for the third.  Those were much nicer, with a softer sourness.
Can you remind me what I thought of it?
You liked it too IIRC :)
Tom Schmidlin

Offline jeffy

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Re: Lambic Primary Fermentation
« Reply #7 on: April 01, 2014, 04:56:26 AM »
I've done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it.  It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as "You Can't Handle the Sour".  And that was after back sweetening it with concentrated apple juice.  I liked it though.

I used Roselare for one of the other carboys, and some Russian River chips for the third.  Those were much nicer, with a softer sourness.
Can you remind me what I thought of it?
You liked it too IIRC :)

I must really be getting old if I can't remember a sip of beer during a beer conference four years ago.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline reverseapachemaster

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Re: Lambic Primary Fermentation
« Reply #8 on: April 01, 2014, 07:50:26 AM »
I leave it all together in primary.
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Offline chumley

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Re: Lambic Primary Fermentation
« Reply #9 on: April 01, 2014, 08:02:50 AM »
Lambics.....I like to ferment in the primary with a neutral ale yeast, then secondary in an oak cask with the bugs in it.

Offline kylekohlmorgen

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Re: Lambic Primary Fermentation
« Reply #10 on: April 04, 2014, 01:09:43 PM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point.

I do a month undisturbed in plastic, then quietly transfer to glass.

+1

Have fresh wort ready to transfer on top of the yeast in the plastic fermenter. With each turn, the results get better and better!
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Offline ynotbrusum

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Re: Lambic Primary Fermentation
« Reply #11 on: April 08, 2014, 04:16:34 AM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point.

I do a month undisturbed in plastic, then quietly transfer to glass.

+1

Have fresh wort ready to transfer on top of the yeast in the plastic fermenter. With each turn, the results get better and better!

That is a great idea!  For Rosalaere or which yeast/bug blend?  I can have a Solara going on both ends this way.
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Offline garc_mall

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Re: Lambic Primary Fermentation
« Reply #12 on: April 08, 2014, 09:59:17 AM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point.

I do a month undisturbed in plastic, then quietly transfer to glass.

+1

Have fresh wort ready to transfer on top of the yeast in the plastic fermenter. With each turn, the results get better and better!

That is a great idea!  For Rosalaere or which yeast/bug blend?  I can have a Solara going on both ends this way.

I have a second batch of Flanders red going on a roselare blend yeast cake, the brett seems to have taken hold quicker this time, as it already has the beginnings of a pellicle 6 weeks in.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
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Offline kylekohlmorgen

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Re: Lambic Primary Fermentation
« Reply #13 on: April 08, 2014, 10:48:34 AM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point.

I do a month undisturbed in plastic, then quietly transfer to glass.

+1

Have fresh wort ready to transfer on top of the yeast in the plastic fermenter. With each turn, the results get better and better!

That is a great idea!  For Rosalaere or which yeast/bug blend?  I can have a Solara going on both ends this way.

Doesn't matter, as long as it contains lacto, brett, and pedio. You can always introduce new strains as you go.

I haven't tried it yet, but I think an initial lactic acid fermentation with lactobacillus will be beneficial (speed up activity, enhance flavor development, etc.). Also - I won't have to brew turbid wort and transfer on the same day.
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