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10/12/10 09:52 AM  
re-yeasting lambic
I have a plambic sitting on raspberries for the last 6 months. I would like to re-yeast at bottling. Should I use some fresh Brett.? I am assuming that a clean American yeast wouldn't do it. Thanks, mike
Mike T
10/12/10 12:07 PM  
Re: re-yeasting lambic
You can certainly re-yeast with an ale/wine/Brett strain if you want, but I've had fine luck just bottling sours <1 year old without adding extra microbes. It does take longer, but the results are just as good.
10/12/10 12:28 PM  
Re: re-yeasting lambic
S04 is my go-to bottling yeast for almost any beer
10/12/10 07:40 PM  
Re: re-yeasting lambic
I really prefer EC-1118 lalvin dry champagne yeast. It it alcohol and low pH resistant and consumes those sugars so fast the bottles are usually carbonated in under 7 days. Plus it's only 1$ a pack instead of 3$ for other dry yeasts.
Gail Williams
11/05/10 04:11 PM  
Re: re-yeasting lambic
I just had a very odd experience bottling a 2 year old smal batch plambic without additional yeast. No carbonation, and a much sharper acetic character! Weird.

Could the Brett or anything else in there have converted corn sugar to acid instead of into alcohol and CO2?

There was moderate oxygen exposure during bottling, but I used the o2 scrubbing caps, and this whole event is very puzzling to me.

Anybody ever see such a thing?

11/08/10 11:42 AM  
Re: re-yeasting lambic
There was recently a thread about the time involved with an ambient start reaching a gallop. By the way, how long between bottling and noticing the increase in acid?
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