Lambic yeast in under 12 weeks?

dobe12 · February 8, 2012, 5:50pm

This is a spin off of another post.

Question is, will using Wyeast 3278 Belgian Lambic blend to a beer with pineapple and cherries have enough time to add some flavor in only 10-11 weeks? I need to brew this Saturday. I would plan on a 2 week primary. Rack to secondary and add the pineapple and cherries. Then I’ll have only 8 weeks or so to secondary before I’d have to keg and carb for the competition.

Thoughts?

dobe12 · February 8, 2012, 5:57pm

I’ll also add this beer isn’t suppose to be a true lambic. The beer is suppose to be a Hawaiian LuALE beer. Pilsner base malt, cherry smoked malt, some crystal, very mild hops, pineapple & cherries added to secondary. Just wondering if this yeast and my timeline will work together.

wahoo · February 8, 2012, 6:10pm

I think the only shot you have is if you primary with a saccaromyces yeast and then condition with the lambic blend. i could be wrong.

shadetree · February 8, 2012, 6:12pm

You should check with the brewer to make sure he will allow wild yeast in his brewery or you’ll have no chance of winning.

dobe12 · February 8, 2012, 6:30pm

Good point, but not a problem. The rules say we “may use any specialty grains, hops, yeast, bacteria, herbs, spices, fruit or any other ingredients you wish in any amounts”.

I guess that proves your other point in the other thread about this topic. Touche!