I have a question about lambic fermentation for those who have experience.
I have a batch of lambic that has been fermenting since June 2008 in a 10 gallon oak barrel. I was initially fermented about 80% in my regular fermenter with wyeast belgian wheat and then transferred at around 1.025 to the barrel. I kept a couple gallons of the batch on hand in a corny and have used to refill as headspace formed in the barrel. It was pitched in the barrel with wyeast lambic blend, and has developed a nice sourness, clearly going through the pedio stage of fermentation, and developed into a clear, sour, complex beer. It has a definite oak character and an almost citrusy fruity complexity. Overall I am not unhappy with how its developing in the barrel, but it does not have any of the horsey/brett character I was expecting. In the last month or two I have picked up a B. Lambicus pack and added it to see if that will get a brett fermentation going, along with a gallon or so of fresh, partially fermented lambic wort.
Has anyone out there experienced a lambic fermentation that went through a clear pedio phase without a brett fermenation following? Like I said the beer is nice, but not quite what I expected, and I am hoping to see some brett character before its 2 or 3 years old.