Originally Posted by Calder
I see no purpose for the cracked wheat. You are not mashing, so all it will contribute is starch haze.
......In a lambic you WANT starch, it feeds the bugs
I agree about the apples, first thing I thought was...Why? and so quickly too. The labeling of the yeast as B-yeast or Brett Brux, is also very inaccurate, 3278 is a lambic blend, and has always been.
Many of the recipes I see posted from BYO make me scratch my head and wonder what the hell they were thinking.
If your gonna go the extract route, add some maltodextrin, Id say about 0.25# in a 5gal batch, and start from the get go with 3278. Forget about any type of fruit for at least 6mos. Taste it in 6mos, and see what the flavor is like, this is the time to think about fruit (best to grab it in peak season and freeze)