How does everyone regulate the fermenting temp for those with a barrel aging a lambic? I'm looking into doing a lambic in my barrel when I get it and I'm concerned I will just be making vinegar.
Question regarding hops. Bit of talk about using aged hops. I've actually found dried hops in a health food store. Is that what you would use or just regulation hops at start of boil to get the required IBU.
Question regarding hops. Bit of talk about using aged hops. I've actually found dried hops in a health food store. Is that what you would use or just regulation hops at start of boil to get the required IBU.
i age my own hops for lambic but not necessary as you wont taste the hop after 1 to 2 years i think the hops mainly keep lactobacillus from running rampant to let the pedio do most of the souring
