I made a lambic two months ago and pitched some Roeselare and Trapist High Gravity. The beer is now at 0.999 and quite sour. I would say it has 80% of the Rodenbach grand cru sourness.
I'm planning to transfer half of it on some sour cherries and the other on raspberries. Do you think is too soon for that?
I'm planning to transfer half of it on some sour cherries and the other on raspberries. Do you think is too soon for that?