SourLover
Well-Known Member
I'm starting to work on my recipes for this winters brewing season, and I'm hoping for some help on a Lambic style recipe. The only question at this point is regarding the hops. This will be my first time attempting to use aged hops. I've attached a photo of what I will probably purchase. How many ounces of this would I want to use in a 12-13 gallon batch? Yeast wise, I'm not sure what I will use, but it may be Wyeast 3278, WLP655, or something from ECY. I want something with pedio for sure, but it will all depend on what I can secure as it comes closer to brewing time.
Any help is appreciated.
Any help is appreciated.