Wyeast Lambic Blend

[bconnery]

Well I'm heading down the long path today.
Two 18L batches, one with the wyeast blend and one with 3522 which I will then add in some more brett from some orval dregs and maybe some other lambic dregs when I get my hands on them.

It will be a long wait I know but hopefully worth it

 

[bconnery]

2 months on and there's definitely something happening...
The all 3278 blend definitely has the smell coming on. The other slightly less so but still looking good...
Only 8-10 months to go

 

[Stuster]

Looks tremendously contaminated. :icon_drool2:

Just put it somewhere you don't see it too often and the time will pass all right. And then make another batch.

 

[joshuahardie]

Quick question, when making a lambic, when you have it stored in secondary, do you need to have it in a container with an airlock, or can you seal it off. Does the Brett produce gas etc that need to be vented?

 

[newguy]

It needs an airlock because there is a mixture of yeast and bacteria. The yeast never really stops working, it just slows down a lot. Keep an eye on the airlock to make sure it doesn't dry out. One of my lagers had this happen as I didn't check on it for about 6 weeks. It was awful. :icon_vomit: Terribly oxidised.