So, in what seemed like an eternity, I finally got around to transferring my lovely wife’s Framboise to a secondary fermenter this last Saturday. Didn’t take the gravity, which I originally planned on doing, but added the Belgian yeast to it- some good old Wyeast 3278 Belgian Lambic Strain.
I’ll plan on letting it sit in the secondary for a few months while the Belgian yeasts do their thing, and will hopefully have some Torrani’s syrup by bottling time.
My first gluten-reduced beer. For my wifey!