Should I transfer to secondary for long term aging (semi-lambic style ale)

Discussion in 'Homebrewing' started by tuckerlikesbeer, Dec 13, 2012.

  1. I brewed a lambic style ale and I pitched some wyeast 3278 lambic blend and some dregs from several other sour ales a few weeks ago. I have about 5.5 gallons in a 6 gallon glass carboy. It had strong fermentation for the first 2 weeks and has now left left the inside of the carboy head space completely covered in about 1/4 inch of krausen gunk and crud. It looks nasty and is so think I cannot see my beer and will not be able to tell if a pellicle forms? Will this crud that is completely coating the head space cause any off flavors or other issues or is it ok to leave it?
     
  2. You should generally leave a lambic on the yeast from primary, it will be a food source for the bugs as it ages.
     
  3. I do now that as the bugs will eat the dead yeast and help create more funk earthiness. I am just more worried about all the crud stuck to the glass in the headspace and if that could cause any unwanted effects.
     
  4. Nope......
     

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