Almighty
Well-Known Member
So fun to see this thread still alive. 0 IBUs is just fine, many sour beers are done this way. Hops are really only needed for 2 reasons: antibacterial needed for spontaneous ferments or flavor. So for the first reason, you are pitching plenty of good yeast and bacteria. For the second, it all depends on what taste you want. In traditional lambic, the aged hops actually do play a role in flavor. You'll likely end up with a great beer, just don't expect it to taste too close to a lambic.
What sort of stability are you referring to?
What sort of stability are you referring to?