HuggerOrange
Well-Known Member
So I brewed a Lambic on a whim last April not really knowing a ton about Sour Ales, although trying quite a few and liking them. Anyway, basically pitched a pack of Wyeast Lambic Blend in and let it sit until about Christmas. I know it went through the initial fermentation because of airlock activity. Opened up the fermenter and saw the pellicle (nice light blue color, very "bubbly") and took a small sample - very sour and dry. I've read you want to wait for the pellicle to drop so I closed it back up and figured it needed more time. I just opened it up again the other day to see if there has been any progress and it's still the same. Since I brewed it in a bucket my fear is it will go too long and go to vinegar. What will happen if I'm happy with the sourness and rack it over to a keg? Plan is to put it on cherries. Am I being impatient? Any help/advise is appreciated.