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Old 01-09-2013, 06:40 PM   #11
Apr 2011
louisville, KY
Posts: 287
Liked 32 Times on 18 Posts

That's how I took it also. I'd agree that in 6-9 months the sugars are gone enough to allow bottling, but flavor may not be fully developed.

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Old 01-10-2013, 01:45 AM   #12
Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts

my apologies for the mistake. I know better haha.

I hope your lambic produced at O'so will be unfiltered.. it's unlikely I'll be able to find a bottle on the East Coast, but if I do trade for one, it may be an easiest/cheapest way to find East Coast Yeast! haha
Check out my blog! Lambic brewday!

Fathom Brewing


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Old 01-10-2013, 02:58 AM   #13
Mar 2010
Denver, Colorado
Posts: 577
Liked 12 Times on 12 Posts

IME, you can't put a timeline on these beers. As stated, 6 - 9 months minimum. Taste tells all.
The Keg Ran Out Club
Broomfield, Colorado

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Old 01-10-2013, 03:13 AM   #14
May 2012
Salina, KS
Posts: 105
Liked 5 Times on 5 Posts

I can't wait to try [ed: brewing] a few sours and lambics. You guys want to send me a bottle or two in the meantime?

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Old 01-10-2013, 01:16 PM   #15
Nov 2011
Quebec, Quebec
Posts: 62
Liked 1 Times on 1 Posts

Thanks for all the info!

So, taste will be my guide and ill not worry to let my brew for a while in the fermentor

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