Lambic starter not sour???
I'm going to do a blueberry lambic tomorrow, and I just tasted the starter done on Wyeast 3278 Lambic Blend approximately 6 days ago.
Imagine my great surprise when I tasted it and it wasn't sour and did not have any hints of brett. I have experienced that in other beers made with that yeast blend.
The starter wort is pretty attenuated and there has been a lot of activity
I suspect, that I may have favoured the saccharomyces strains in the blend as I aerated the starter wort heavily and fermented it at around 26 deg. C.
My question is: can I expect that the lacto and brett will get going in the beer made with the starter, after some maturing or should I pitch more bugs?
I'm brewing 700 litres tomorrow so I would really appreciate a quick answer.