Made a lambic waited a year and compared to a purchased bottle.
The purchased bottle is significantly more sour.
A)
I brewed one of these a couple of years ago. For the second Brettanomyces fermentation I put the vile in a starter and then pitched the starter.
B)
For the last one , the second Brettanomyces fermentation I pitched the vile directly.
If i remember correctly I thought the first one (A) was more sour.
Anyone else completing lambics and running into a shortage of sour flavour problem as me.
thanks for the help in advance.
The purchased bottle is significantly more sour.
A)
I brewed one of these a couple of years ago. For the second Brettanomyces fermentation I put the vile in a starter and then pitched the starter.
B)
For the last one , the second Brettanomyces fermentation I pitched the vile directly.
If i remember correctly I thought the first one (A) was more sour.
Anyone else completing lambics and running into a shortage of sour flavour problem as me.
thanks for the help in advance.