Originally Posted by winterparkmg
What do you think about pitching the US-05 and a tube of WLP-500 to get the belgian out of it on top of the lambic style? Citrusy with the sweetness of cherries? I have a very low grav wort that ended up sour from lautering 2 day old grains from a Belgian Trippel and I'd like to experiment with it. I'd definitely like to check out your recipe and fermentation schedule as a guideline for me. Thoughts?
Sorry, I'm not really following what you're saying. You want to (or maybe already did) pitch a blend of US-05 and WLP 500 and then pitch a Lambic culture? I suppose there is no reason it wouldn't work.
Or, you did the US-05/WLP-500 and then it got sour and you're wondering if it will taste good? I don't know, I guess you should taste it.
Please understand that the recipe listed here was a laborious attempt to re-create the Lambic style: from a turbid mash, to a 5 hour boil, to a 16 month aging. I would not recommend taking the results and applying them to an "accidental" sour beer.