SeppukuCoconuts
Member
- Joined
- Feb 22, 2017
- Messages
- 10
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- 1
I've made a bunch of mead (10+), and a lot of ciders. Never a beer. At least not yet. Not even an extract beer.
With that being said...would a lambic style of beer be more than I should start with? I've done a bit of research, and it seems to be a dicey proposition. I guess I'm asking if this is something a new to beer home brewer could, or rather should(not?) attempt.
I'm not worried about the really long aging times. I've got a corner in a basement in the mid to low 60s for temp that had never been used.
It seems that only really experienced brewers attempt sours/lambics. So I guess, burst my bubble.
With that being said...would a lambic style of beer be more than I should start with? I've done a bit of research, and it seems to be a dicey proposition. I guess I'm asking if this is something a new to beer home brewer could, or rather should(not?) attempt.
I'm not worried about the really long aging times. I've got a corner in a basement in the mid to low 60s for temp that had never been used.
It seems that only really experienced brewers attempt sours/lambics. So I guess, burst my bubble.