I was thinking of doing a first time easy lambic, but read that in Belgium, they typically only ferment in oct/nov because that when the Brett bugs are going strong.
If I try to catch a yeast in Vancouver in January, will I catch the right bugs for this? I'm doing extract, probably wheat/pale extract.
Anyone have suggestions/comments?
If I try to catch a yeast in Vancouver in January, will I catch the right bugs for this? I'm doing extract, probably wheat/pale extract.
Anyone have suggestions/comments?