I made ten gallons of Lambic wort and pitched WLP655 in half and Wyeast Lambic blend in the other half. My question is, how long should I leave them on the primary yeast before I transfer them to the secondary?
I am not sure for Lambics, but for my Flanders red, I never took it out of primary. It spent 18 months in primary, with no autolysis related off-flavors.
I started them in plastic buckets. I’m thinking it would be best to put them in glass at some point. They’ve been in primary for a little over three weeks at this point.
I do a month undisturbed in plastic, then quietly transfer to glass.
I’ve done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it. It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as “You Can’t Handle the Sour”. And that was after back sweetening it with concentrated apple juice. I liked it though.
I used Roselare for one of the other carboys, and some Russian River chips for the third. Those were much nicer, with a softer sourness.
Can you remind me what I thought of it?
You liked it too IIRC 
I must really be getting old if I can’t remember a sip of beer during a beer conference four years ago.
I leave it all together in primary.
Lambics…I like to ferment in the primary with a neutral ale yeast, then secondary in an oak cask with the bugs in it.
+1
Have fresh wort ready to transfer on top of the yeast in the plastic fermenter. With each turn, the results get better and better!
That is a great idea! For Rosalaere or which yeast/bug blend? I can have a Solara going on both ends this way.
I have a second batch of Flanders red going on a roselare blend yeast cake, the brett seems to have taken hold quicker this time, as it already has the beginnings of a pellicle 6 weeks in.
Doesn’t matter, as long as it contains lacto, brett, and pedio. You can always introduce new strains as you go.
I haven’t tried it yet, but I think an initial lactic acid fermentation with lactobacillus will be beneficial (speed up activity, enhance flavor development, etc.). Also - I won’t have to brew turbid wort and transfer on the same day.