First Lambic: Aging Question

[LiquidFlame]

Hello,

I brewed my first lambic during this years Big Brew Day (115 days ago), and I had a question about aging. I ferment sankey kegs, were the lambic currently is sitting at 75F in my fermentation chamber. Is it better to just leave the lambic in my sankey fermentor 1+ years, or should I split it up in some BB Carboys?

Thanks.

 

[porterpounder]

Let it sit. You can check it every few months for flavor development, but the originals sit for 3+ years on dregs before being blended.

 

[fermentology]

There is no point in moving it unless you must. It will expose it to O2, which could lead to acetic acid production. I have some almost 3 year old "lambic" sitting in the same carboy I originally put it in for primary fermentation. I don't even think it's moved from the spot in my room I sat it in originally.