Belgian Lambic Blend Activator Wyeast ACT3278- 4.25 oz.

I used this to make a kriek lambic. It turned out wonderfully. Even though it was summer when I ordered the yeast, it arrived just fine.

I added 2 cans of pureed Raspberries to the secondary and let it sit for a year. While it didn't have much aroma, the taste was excellent.
If I make it again, I will try adding a can shortly before bottling, so the aroma and taste are more pronounced. Or maybe I should add a little Raspberry extract.

At six months in primary 7.9 gallon plastic bucket, damn near full from topping up, this is GOOD. Smells amazing like hay, barnyard, horse blanket yum. Tartness is really good to me, not overly sharp. Maybe time to transfer to glass.

This is a great blend for lambic brewers because it provides all the different yeast strains you need for a good sour beer. When I used this blend, I usually combine it with a saccharomyces strain to help it attenuate some. Usually, I pitch the bugs immediately after cooling and wait a couple days in before adding the Saccharomyces, to give the bugs a head start, especially the lacto. Then all you can do is wait. I find that after 8 months the beer is nearly drinkable, but 18-24 months is really when this beer starts to sing.

I would also recommend adding the dregs of bottles of sour beer you drink to the fermenter. I think this does 2 things. 1) it increases the diversity of microbes in the fermenter and 2) is allows a little bit of oxygen into the fermenter to help the yeast along in funkifying and acidifying the beer.