Originally Posted by eddie
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?
The organisms that create the sour and funk in a Lambic take a long time to do their thing. At first you won't notice anything unusual. After a few months it should start to get sour and funky. A pellicle may grow on the top of the liquid during this time. The flavor and aroma will also change drastically. It's hard to say what the outcome will be since there are so many factors involved.