Originally Posted by twigboy2000
So I started a batch of lambic this past weekend using one of the SCY bugfarms. It looks like the sacch strains have blown through and the krausen is falling off.
I currently have it sitting in the fermentation freezer on temp control at 62F. I wanted to get opinions on when to move it to ambient. It's currently in the low 50's in my beer room in the garage.
Everything I have read suggests letting the Lambic endure the typical temp swings of a cellar. I have had an Oud Bruin at cellar temp for over 1 1/2 years. The temp swings about 15-20 degrees throughout the year.
Edit: To answer your question. You can move it to wherever you plan on letting it age. AFAIK any esters created from a warm ferment should be consumed during the long secondary fermentation process by bacteria and wild yeast.