cuse88
Well-Known Member
My lambic started with a long brew day back in July and a pack of Wyeast 3278 Belgian Lambic Blend laying around. I brewed a 8 gallon batch wheat ale with a 55/35/10 White wheat, German Pilsner, and Caravienne and decided to experiment at the last minute with no thought with 4 gallons of wort. I pitched US-05 and 3278 at the same time at roughly 70 degrees (I assume this is not the correct method).
That was 6 months ago now and today I had the first tasting. So far it seems good, real nice sour aroma and the taste is great. Light sourness up front with a light malt finish. This being my first sour, I am debating to add fruit or not at this point or if I need to add additional dredge from another sour to increase the sourness a tad. Thoughts?
There is still a light pellicle on top of the brew and plan to give it at least a few more months.
Sorry if it seems like I am rambling a bit ha.
That was 6 months ago now and today I had the first tasting. So far it seems good, real nice sour aroma and the taste is great. Light sourness up front with a light malt finish. This being my first sour, I am debating to add fruit or not at this point or if I need to add additional dredge from another sour to increase the sourness a tad. Thoughts?
There is still a light pellicle on top of the brew and plan to give it at least a few more months.
Sorry if it seems like I am rambling a bit ha.