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Old 01-09-2013, 06:40 PM   #11
pohldogg
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Apr 2011
louisville, KY
Posts: 287
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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
bellmtbbq
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Aug 2012
Pennington, NJ
Posts: 564
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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
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Old 01-10-2013, 02:58 AM   #13
tasq
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Mar 2010
Denver, Colorado
Posts: 577
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IME, you can't put a timeline on these beers. As stated, 6 - 9 months minimum. Taste tells all.
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Old 01-10-2013, 03:13 AM   #14
mo_feezy
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May 2012
Salina, KS
Posts: 105
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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
triat00
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Nov 2011
Quebec, Quebec
Posts: 62
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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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