Lambic Fermentation

[Will_D]

Rather than post on all the different threads:

Would suggest that the "Lambicification" step using the acidic yeasts is done in the cask.

From what I have read about small scale Lambic/Geuze/Sour fermentations is that you ONLY use the kit after for the same beers. Do not reuse the fermenters/secondatys etc.

As we are doing this on a Large scale the cask is the place for the Belgiam Aceto-Munchkins