A couple months back I brewed my first sour beer. I racked the beer into the secondary and onto the fruit and dosed with the Wyeast Lambic Blend approx. 60 days ago.
What I've read with sours is that you can/should let them secondary for a year or more to really get the full sour effect/flavour profile.
What I'm wondering is if there is a point where I have to rack the beer off the cherries before that.
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How long to leave sour beer in secondary with cherries?
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markaberrant
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You typically age a lambic for a minimum of 12 months in primary. You can then rack onto fruit and let sit for 2-3 months, then bottle.
What you have done isn't the end of the world, but it should sit for another 10 months. I'd just leave the fruit in there at this point instead of messing around with it any further.
What you have done isn't the end of the world, but it should sit for another 10 months. I'd just leave the fruit in there at this point instead of messing around with it any further.
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saints_gambit
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Just be careful that there aren't any LCBO health and safety types around to test it for trace levels of cyanide.markaberrant wrote:You typically age a lambic for a minimum of 12 months in primary. You can then rack onto fruit and let sit for 2-3 months, then bottle.
What you have done isn't the end of the world, but it should sit for another 10 months. I'd just leave the fruit in there at this point instead of messing around with it any further.
saintjohnswort.ca
check the gravity.Gedge wrote:A couple months back I brewed my first sour beer. I racked the beer into the secondary and onto the fruit and dosed with the Wyeast Lambic Blend approx. 60 days ago.
What I've read with sours is that you can/should let them secondary for a year or more to really get the full sour effect/flavour profile.
What I'm wondering is if there is a point where I have to rack the beer off the cherries before that.
I'd assume that you'll be racking on the cherries for a year. if the Lambic blend was your primary, then the primary would have been a year and the secondary would be in question.
The longer you ferment, the more sour character. 60 days isn't nearly enough. 100 days is the brett go-to minimum #. considering that it also has lacto-pedio, leaving it for 2 months seems way too short to me (even if you didn't rack it on fruit).
your eyeballs won't lie to you. the brett is going to chew at the fruit. when the fruit's disappearing, then its probably getting close. but yeah....leave it for 10 more months like Mark said.