priming lambic
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Tim Gregory
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priming lambic
I'm bottling my lambic after almost two and a half years in the fermenter. Should I add some fresh yeast (us-05), or will the bugs still be active?
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mr x
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Re: priming lambic
I have been adding fresh yeast to mine. Sometimes Lalvin 1118.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. 
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LiverDance
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Re: priming lambic
Tim, the american sours book recommends adding 2g of rehydrated yeast to a 5gal batch. I'll go find the book and verify.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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LiverDance
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Re: priming lambic
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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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LiverDance
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Re: priming lambic
He also recommend champagne or wine yeast if the beer is very acidic as it does better with low ph levels
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Tim Gregory
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Re: priming lambic
thanks! 
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