Hello fellow brewers brewed my first lambic style batch this passed weekend with the girlfriend yes she likes brewing too anyways after pitching the yeast I throw a three piece airlock on it and put it in the closet checked it the next day to find that liquid and foam were coming out of the top so I quick threw a blow off tube on it checked it the next day turns out the bung blew out and foam was flowing out of the carboy bc it was clogged by the cherry concentrate which turned to solids should I be worried about oxidizing, back to the main question after how long should I transfer to a clean carboy I'm very unsure seeing as how this is my first attempt thanks for any input
Lambic is left in primary for the duration of fermentation, generally it will take a year+ to be ready. The fruit should be added about 2 months before bottling.
Since the beer was actively fermenting, there shouldn't be an issue with it oxidizing. The yeast are producing CO2 so even though it's open it should still be protected.
Please try to use some punctuation in the future. The stream of consciousness style of writing should be relegated to your blog/journal/etc.
Your beer is fine. Re-attach a blow off or air lock. Leave it alone for a year or so. You will probably need to add some more cherry concentrate in about 10 months to get the flavors back. Fruit fades and if you want the cherry in the beer you will need to add more come closer to bottling time as the concentrate you added at the start will fade significantly over the course of this year as you wait. Also, punctuation would be great as it makes it easier to discern what you are saying. That post is an entire paragraph worth of info, and not a single comma or period.
What was your recipe? If you added fruit already you are going to be disappointed, as that should be added much much later. Adding it now all your gonna get is some coloring, the flavor will be gone before you bottle
