geoffey
Well-Known Member
I'm planning a sour cherry lambic soon, and I just scored a vial of Bug County. Is this a good yeast choice for a cherry lambic? Or should I save that and use it on a different sour ale? I wasn't really planning on doing two sours back to back, but I suppose I could. This is my first sour beer, so I would appreciate a little feedback. Was otherwise planning on using the Wyeast Roeselare blend.
