Faro lambic/spontaneous open fermentation

[worterworld]

I'm considering brewing a lambic, anyone have any experience with open fermentation? If so, how did it work out.

 

[youreanimpulse]

Lambic isn't open fermented, it is merely cooled in open air slowly to partially inoculate. Then straight into barrels, which have a culture that has built up from reuse.

I have caught wild yeast once in my backyard, but I used a very small starter and fed it for a couple months before pitching it into my "lambic". Didn't want to risk the whole batch/hours of work for a very possible loss. I can say that I caught some lovely stuff and I can tell you in a year what it does to my beer. The starter smelled like cherries and sourdough.

 

[berebrando]

I recommend checking out the wild brewing section of hbt. Folks have done all sorts of fun sours! Cheers