Tasted the Crabapple Lambicky Ale today. OG: 1:101, FG:1.014 into secondary on the crabapples with house sour culture (6/5/21). Didn't take a gravity reading today, as the sour isn't there yet, I want it to continue to drop points. The Brett character is muted, mostly coming through as peppery-spicy flavor (could be the crabapples), with a heavy Brett aroma (the good kind, not diapers!). Some of the wheat character is taking a backseat to the apple's soft fruitiness. I am tasting a 70F, non-carbonated sample.
To make this more lambicky, I have options:
I can add more sour cultures from some of my other fermentations (I have three different sour cultures rolling along: House from our Muscat grapes, Worldwide Mishmash, and Russian River), and see what happens between now and Thanksgiving, or
I can blend at bottling time with a finished sour beer, or
I suppose I can do both?
Suggestions?
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