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I'm currently brewing a Belgian brown with lacto, and I'm wondering how many of you have used lacto on your Belgian brews, and how long I should expect to leave it on the lacto before it sours sufficiently. I'm at about a month, and it's trending well.

I've done the one batch of oud bruin with ped and lacto. One keg was less than good. I'll have to grab a sample out of the other keg and see how it has progressed. They had the weirdest goo on top I had ever seen. Some form of jelly...

That jelly is from the ped, I believe. One bottle of lambic opened at a BrewNosers meeting years ago had completely set up, like Jello. It came out with a "plop".

the longer the better i believe. like months. Boogie should be able to give you some info.

Brewnoser wrote:That jelly is from the ped, I believe. One bottle of lambic opened at a BrewNosers meeting years ago had completely set up, like Jello. It came out with a "plop".

Wasn't that Aventinus?

I had a stout I let go on Roeselare Yeast (intneding to be Rodenbach's yeast) for almost two years before bottling it. I still have some probably 5 years later and it's still getting better. You can let the sour stuff go a LONG time and it will only get better - unless of course you get that jelly stuff happening.