sheepdawgg
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- May 7, 2012
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Started my first lambic about a month ago. 1/3 wheat and 2/3 American 2 row pils. Mashed about 155. I fermented between 75 and 80 degrees with wyeast roselare blend. A week into it I added 1/2 lb of maltodextrin then two days later it formed a pellicle and started getting a little tart. Now it's perfectly acidic but I'm worried that I have it too warm. I've heard that the acidity goes down a bit over the long haul but this is my first attempt. When does lacto generally start making an impact? Is it going to become unbearably sour due to the favorable lacto temp? Should I bottle it and call it a simple sour? Please guide me oh wise ones