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Old 02-04-2013, 04:55 PM   #11
Aug 2012
San Francisco, CA
Posts: 877
Liked 206 Times on 158 Posts

You can also rack it onto your choice of fruit after a couple of months. I don't know how traditionally lambic this technique is, but it's what Russian River and Cascade do, and they make some kick-ass, fruit-flavored-but-not-grossly-sweet beers.

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Old 02-04-2013, 04:59 PM   #12
mcbethenstein's Avatar
Mar 2011
Waukesha, WI
Posts: 718
Liked 51 Times on 38 Posts

I would keep it. Throw it in a glass Carboy and forget about it for a year. Then keg and share with friends or your local homebrew club. Or bottle and send off to a competition. After 4 weeks you can blend with fruit or a fruit purée. Raspberry Lambic is pretty good stuff, even if you don't like straight Lambic.

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Old 02-04-2013, 05:34 PM   #13
40watt's Avatar
Mar 2011
, ok
Posts: 682
Liked 74 Times on 42 Posts

You can certainly rack it onto fruit, but I would let it develop on it's own and see if you like it. If you don't you can always put it on fruit. It will wake back up. Probably get sick again, and then turn into something different.

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Old 02-10-2013, 12:02 AM   #14
Jan 2010
southern jersey
Posts: 57
Liked 2 Times on 1 Posts

I just can't bring myself to dump it. I decided to just keep with what it should be, a lambic. I added 3lbs of Apricot puree:

and down in the celler it will go for the next 365 days. Hopefully next year I will resurrect this thread with reports of a tasty lambic. Thanks for all your input!

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Old 02-10-2013, 01:45 AM   #15
daksin's Avatar
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts

Sounds delicious. Can't wait to hear how this turns out. You made the right decision.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own! .. ..

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