How long should it take to primary? I'm at about 2 weeks and 1.019, but there is still a significant head on it. Tasted it and taste awesome, funky and a little tart. I was thinking maybe a month, then secondary.
Leave in primary the entire time, don't secondary. The autolysis of yeast provides nutrients for the wild yeast and bacteria. Most Belgian lambics are sent to the coolship from the boil kettle to inoculate with wild yeast & bacteria from the air, then once cooled, sent straight to barrel where they ferment until blending.
For some reason I thought they were synonymous, but after checking the web it looks like there isn't a clear distinction.... Dave Logson from Farmhouse Brewing states that the coolship empties into the horny tank before going to the barrels or stainless fermenter, while Vinnie from RR seems to use the two terms synonymously.
As others have said don't do a secondary. The last one I brewed stayed in primary for about 18 months before getting kegged.
