I've heard from several people that the only way to get a really remarkable lambic is to harvest and build a yeast starter from the dregs of a commercial example. In the next few weeks I plan to make my first sour beer, a Door County Cherry Lambic, and I need some experienced advice on how to proceed. Here are a few things I am considering...
1.) Using a clean yeast strain for initial fermentation (like 1056), and then adding the Wyeast lambic strain for souring
2.) Harvest the dregs and add those after making a starter (no 1056)
Any advice would be greatly appreciated. Also, is a one year fermentation/aging absolutely necessary. Thanks in advance.
1.) Using a clean yeast strain for initial fermentation (like 1056), and then adding the Wyeast lambic strain for souring
2.) Harvest the dregs and add those after making a starter (no 1056)
Any advice would be greatly appreciated. Also, is a one year fermentation/aging absolutely necessary. Thanks in advance.