Dismiss Notice
We're celebrating 10 years of BeerAdvocate magazine with $10 print subscriptions for US residents.

Subscribe now!

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

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

Thread Status:
Not open for further replies.
  1. tuckerlikesbeer

    tuckerlikesbeer Jun 9, 2010 Minnesota
    Beer Trader

    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. Wolfsdenbrew

    Wolfsdenbrew Jun 16, 2004 New Mexico

    You should generally leave a lambic on the yeast from primary, it will be a food source for the bugs as it ages.
     
  3. tuckerlikesbeer

    tuckerlikesbeer Jun 9, 2010 Minnesota
    Beer Trader

    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. Wolfsdenbrew

    Wolfsdenbrew Jun 16, 2004 New Mexico

Thread Status:
Not open for further replies.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • Extreme Beer FestĀ® Cometh

    February 3-4, 2017. Boston, Mass. Limited tickets available. Prepare for epicness.

    Learn More
  • 10 Years of BeerAdvocate Magazine

    We're celebrating 10 years of BA mag with $10 print subscriptions for US residents!

    Subscribe