Too bitter Lambic?

[gxm]

I brewed my first lambic, and used 2oz of Fuggle (6%) that I had aged by heating them repeatedly in an oven at 120F. After a few days of cycling the oven, they had no aroma left, and were even a little toasty. After I brewed the batch with extract, the resulting wort was noticeably bitter.
I went ahead and added 5g US-05 yeast, and its been fermenting for a few days.
I'd hoped to make this a fruit lambic for my SWMBO, but now I'm concerned that the bitterness will compete with the fruit and produce an awful flavor.
Should I let the beer ferment as normal, or should I proceed with adding Wyeast 3278 in a few days?

 

[kinnasst]

It's possible that the excess bitterness will age out. Lambics take a long time to develop the right flavor profile. The one I've got in the primary has been there since March, and I am only just now considering adding the fruit (raspberry this time), and then it'll be a another few months before bottling. You may also want to consider using a really strong and tart fruit that may help cover up or at least compliment the bitterness. Some mortmency cherries would make a decent Kriek, for example.

It'll turn out fine. But, if you still think it is too bitter, brew up another lambic and blend the two.

 

[gxm]

Thanks for the advice, kinnasst. I suppose by now I should know to RDWHAHB.
I'll pitch the lambic yeast soon.

 

[kinnasst]

best of luck. SWMBO will be flattered by your efforts.