Batch of Lambic is now in secondary fermenter and was brewed about six monthes ago. While transfering a sample was taken and proved to just about sour enough. Soon to be bottled..the Question is "How much yeast should be pitched when bottleing??? My home brew store suggested dry Safebrew#33 so not to make it drier then it is. Secondly "Should the dry grains be pitched in the bottles or fermenter"...is it all guessing game. Has anybody had luck with this ???..........To much time invested to screw it up.
Thanks

I would reconstitute a half package of S-33 in water and add it to the bottling bucket with your priming sugar.

Thanks..!!! I'll give that a try.

Let us know how it goes. I've never delved into lambics, I'm a little wary of them...

Curly,
Check back,,,,,, This one is my first. I'll let you know how it turns out. Should bottle in a week, then condition for 2. The receipe came from Northern Brewer "Oud Bruin de Table". They dont sell it in their catalog anymore. They recommend ready to drink in 1-3 yrs--WTF !!!!!!!If it turns out I'll post the receipe.

Conditioning:
Cascade IPA

The brewing method of lambic is the turbid mash method with the pecularity that the brewer intends to obtain a highly dextrinous wort, more appropriate for sustaining a long fermentation by a mixed flora of microorganisms and leading to the typical lambic flavor.