Hi
I have just bottled my first lambic style beers one kriek and one "geuse"
Especially the geuse was really sour now, around 3 pH measured with general pH strips. Prior to bottling I made a starter with 1:1 young (really sour beer, still fermenting a little) and regular starter wort with yeast nutrients and a dash of us-05.
I know it is to early to start worrying but I suddenly find I` question if us-05 will do anything to help prime this beer given the low pH?
And I wonder should I condition the bottles horizontal or vertical (natural corks and cages)?
I did not have a god warm room for the priming stage, so the bottles sits at about 15-17*C. Could this be a problem or would it just take a longer time to prime?
Any advise would be really appreciated both for this beer and for future batches.
I have just bottled my first lambic style beers one kriek and one "geuse"
Especially the geuse was really sour now, around 3 pH measured with general pH strips. Prior to bottling I made a starter with 1:1 young (really sour beer, still fermenting a little) and regular starter wort with yeast nutrients and a dash of us-05.
I know it is to early to start worrying but I suddenly find I` question if us-05 will do anything to help prime this beer given the low pH?
And I wonder should I condition the bottles horizontal or vertical (natural corks and cages)?
I did not have a god warm room for the priming stage, so the bottles sits at about 15-17*C. Could this be a problem or would it just take a longer time to prime?
Any advise would be really appreciated both for this beer and for future batches.