re: Homebrewing: In-Process Thread

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I tried a good bit of one year old lambic recently and it was very interesting. Very green and earthy, lemony, not sour or complex compared to older lambics. I liked it, though.

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Yeah, this isn't as sour as I had feared given the questions about oxygen permeability of plastic. I feel comfortable letting this ride another whole year without bothering it. The aroma was very bright tarty fruit at room temp but after chilling there was a lot more funkiness in the aroma. The same goes for the taste and I think this is best consumed around room temp, at this time.

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Doesn't look like your aging in wood barrels?

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No, right now I'm using a 15-gallon plastic barrel. My hope is to put a couple of oak barrels in my 3rd car garage this fall. I've been kicking around the numbers and might consider opening a lambic brewery here in Texas. However, I'm suppressing those crazy thoughts for the time being