Just finished primary fermentation on my first sour beer, a Belgian Amber fermented with Wyest Lambic Blend and some Orval dregs later (hopefully). However, I didn't really adjust my hop additions:
1.75oz Hallertaur 4.8% at 60 min: 25 IBU or so.
Here's the rest of the recipe:
.5lb Special B
.5lb Flaked barley
2oz carafa III dehusked
Wyeast Belgian Lambic Blend (3278) - make starter with 1 qt wort.
2 bottles Orval dregs, added at a month or so
2lbs dried cherries (optional)
So now I'm reading a few folks saying to keep sour IBU's in the 10-12 range, and I'm double that. So should I do anything to correct this issue now, or just wait and see?
I'd probably prefer to scrap the plans to age this beer 6 months or so if its going to be too bitter in the end. I'll just drink it young as an acidic double, and try again by pitching a new beer on this cake.