What to do with this belgian amber in ferment..?
Posted: Thu Mar 24, 2011 8:24 pm
I have a Belgian amber i put into he secondary 3 days ago.. It has wyeast 3789 (Ardennes?Sach, Bretts . both in a smackpack)...
It's OG was hit as well as FG.. Sits at 1.012.. Problem is it's pretty boring, for my taste, out of the primary.. The secondary is at 59-61 in the basement which, i've read on wyeast is how orval does it.. Should i rely on these brett buggers to make this into something? I will wait for a pelicle to form to ensure something is happening but, if not; what should i do? bottle/keg as is? pitch some more brett? Add cherries to make a lambic? of sorts.. Sugar/food for some more umph?? I am new to this but, have my head filled with interweb/book mumbojumbo to work on.. I just don't want to leave a carboy aside for this for at least another month or two, just to taste the same depressing flavor i got the first time..
It's OG was hit as well as FG.. Sits at 1.012.. Problem is it's pretty boring, for my taste, out of the primary.. The secondary is at 59-61 in the basement which, i've read on wyeast is how orval does it.. Should i rely on these brett buggers to make this into something? I will wait for a pelicle to form to ensure something is happening but, if not; what should i do? bottle/keg as is? pitch some more brett? Add cherries to make a lambic? of sorts.. Sugar/food for some more umph?? I am new to this but, have my head filled with interweb/book mumbojumbo to work on.. I just don't want to leave a carboy aside for this for at least another month or two, just to taste the same depressing flavor i got the first time..