Hey guys,
I planned on doing a fruit lambic soon. I was curious if after I do the fruit and let it set for a while should I transfer to another carboy to bulk age and let sour or bottle and let age/sour individually in bottles? Will the results be the same if I do bottles?
Also, from my understanding you get the farmhouse/funky flavors in the early months and the sour/tartness doesn't really peak through for about a year or so, is this also true?
I am using Wyeast 3278.
I planned on doing a fruit lambic soon. I was curious if after I do the fruit and let it set for a while should I transfer to another carboy to bulk age and let sour or bottle and let age/sour individually in bottles? Will the results be the same if I do bottles?
Also, from my understanding you get the farmhouse/funky flavors in the early months and the sour/tartness doesn't really peak through for about a year or so, is this also true?
I am using Wyeast 3278.