i recnetly made not exactly a kriek lambic but something similiar
It was something along the lines of 12litre batch
1.5kg wheat liquid
200grams brown sugar
200grams cane sugar
25grams tettnanger hops (boiled then drained the liquid into a container and just dry hopped the hop with hopefully no bitterness)
Pitched onto a AbbeyII yeast cake
then racked onto 300grams black cherries from jar at supermarket preservative free and all that, with belle vue kriek dregs, my saison dregs, saison dupont cork and left open for 1 day under the house for wild yeast
Now imy question is since i racked only after 4 days (bubbler activity finished) and i had alot of yeast in my fermentor iv noticed about a centermeter or two of yeast trub in my secondry fermentor i plan on aging for at least 5 months i'm going oversea's
should i rack this again to get off the trub or do lambics not develop autalisis?
Any advice guys first time racking first lambic/wild yeast
actually had a taste of a bottle of it without the cherries added as my racking cube filled up and still had some left and tasted like a white wine
It was something along the lines of 12litre batch
1.5kg wheat liquid
200grams brown sugar
200grams cane sugar
25grams tettnanger hops (boiled then drained the liquid into a container and just dry hopped the hop with hopefully no bitterness)
Pitched onto a AbbeyII yeast cake
then racked onto 300grams black cherries from jar at supermarket preservative free and all that, with belle vue kriek dregs, my saison dregs, saison dupont cork and left open for 1 day under the house for wild yeast
Now imy question is since i racked only after 4 days (bubbler activity finished) and i had alot of yeast in my fermentor iv noticed about a centermeter or two of yeast trub in my secondry fermentor i plan on aging for at least 5 months i'm going oversea's
should i rack this again to get off the trub or do lambics not develop autalisis?
Any advice guys first time racking first lambic/wild yeast
actually had a taste of a bottle of it without the cherries added as my racking cube filled up and still had some left and tasted like a white wine