Thanks Steve (Oh Lambic Master) for sharing your wisdom and experiences. My Lambic fermenting is much more limited and to date, I have only used the Wyeast lambic mixture. The first batch I tried was a Belgian style with cherries and was trying to duplicate a cherry framboise. Initial ferment was with one of the Belgian strains and the secondary fermentation used the Wyeast lambic mixture. It only aged about 8 months and then my neighbor found it. My neighbor likes unique beverages. Before it was all gone (in the cornie), we brewed another batch of cherry wheat and I transferred about 4-1/2 gallons onto the dregs of the "lambic." Like Steve mentioned, the stuff just keeps going and going and going. Two times each week, I release gas from the cornie and it just continues to make more. I hope to bring some of this beverage to the Christmas party and serve it with ice cream. BTW, these little critters are very strong guys. Would recommend you keep your fermenting equipment segregated particularly hoses and plastic buckets. Best of luck. Rick Oftel