On 4/23/10 I brewed my very first lambic-style. It's an unblended (straight) lambic using extract 70/30 pils/wheat currently fermenting at a constant 65F. Rather than fermenting first with US-05 or Notty, I pitched a pack of Wyeast #3278 Belgian Lambic Blend and it's been happily bubbling away ever since and things are looking pretty normal right now. I expect the krausen to fall tomorrow and the bugs to start taking over. My question to you is this; what should I expect to happen with my beer and what do you think the final result will be?