Musketear
Well-Known Member
I was about to attempt my first batch of pLambic, but i am having a few yeast issues. When I went to get my supplies, I got a bunch of wheat and a packet of the WyYeast Lambic Blend. But I have been reading around, and it seems like a lot of people recommend doing primary fermentation with a Belgian yeast and then racking to a secondary on top of your fruit and adding the Lambic blend at that point. What will happen if I just use the Lambic blend from the get-go? Would it just be more sour? And would this be overly sour?