Wyeast 3278 Lambic Blend. What should I expect?

[naterock]

Every year I brew a Flamboise with raspberries that grow in my backyard, and every year I change the recipe. This year I am playing around with using the Lambic Blend by Wyeast. I have never used a Brett Strain or anything with Lacto. I am curious as to what I should expect as far as a time table and sourness. I know that it is advised to keep the beer in the cake for the entire souring process before adding fruit, but that's about it. Any help would be appreciated!

 

[Calder]

There is a whole forum dedicated to this style. Read some of the stuff in there.

Yes, leave on the cake. The Brett feeds off the decaying sacc.

Both the Brett and Lacto can start showing their effects in a few months, but the Brett doesn't even reach it's maximum population until about 8 months and will continue to affect the beer for up to 18 months. The Lacto will take even longer, and will have most effect during years 2 and 3.

This is homebrewing and you can do what you want, but most will recommend you just leave it alone for a year before adding the fruit, and then just leave it on the fruit for at least 6 months.

A quick sour would be to ferment for 6 months, then add fruit for 6 months and then bottle. The beer will continue to develop in the bottle.