FermentingFreak
Active Member
10 November 2012: My first attempt at a Lambic. I used NB Dawson's Kriek Extract Kit with Wyeast 3278 Lambic Blend. Followed the recipe; O.G.1.053.
23 November 2012: Racked into Secondary; added an extra can of Cherry Puree. Covered and (tried) to forget about it...
5 January 2013: Lifted my carboy cover to discover
Being a noob at lambics, I didn't know what to expect; I recovered the carboy and hoped this was normal...
10 February 2013: Checked again and the panic grew...
Mustered up the stomach to sample it; smelled like a Lambic should and tasted like what I thought a young Lambic would...decided to keep it...
5 March 2013: Checked again and really freaked me out!
Smells DEVINE!!! but looks SCARY!
I probably wouldn't have been so freaked out had I done my research on Lambics prior to endeavoring to create one :fro:
23 November 2012: Racked into Secondary; added an extra can of Cherry Puree. Covered and (tried) to forget about it...
5 January 2013: Lifted my carboy cover to discover
Being a noob at lambics, I didn't know what to expect; I recovered the carboy and hoped this was normal...
10 February 2013: Checked again and the panic grew...
Mustered up the stomach to sample it; smelled like a Lambic should and tasted like what I thought a young Lambic would...decided to keep it...
5 March 2013: Checked again and really freaked me out!
Smells DEVINE!!! but looks SCARY!
I probably wouldn't have been so freaked out had I done my research on Lambics prior to endeavoring to create one :fro: