After the failure that was my lambic tasting I have decided to modify things slightly. First I will only be using all grain batches, secondly I will be doing primary fermentation with the bugs, and third I will be using the more complex malt bill to feed the bugs. So The malt bill will be pale malt, wheat malt, oats and dextrin malts.
Why that malt bill? It's traditional historic, everything adds something and I am trying to give those bugs a lot of food to do something; something more than nothing. Oats allegedly add mouth feel even after the beer microbes have had their fill, wheat and pale malt are also very traditional.
(Read more after the break to find out what my secret weapon is this time.)