Just brewed a sour with Basil thrown in at flameout. Now 6 weeks into the fermenter with WLP648 there's not much sourness and a bit (overwhelming) flavour of Basil.
I was wondering what my options were to fix this. The Basil flavour should be less intense, so my options are:
- Mixing it with another (probably pure) sour lambic without any herbs
- Wait for a few months to get it more sour and hope the herb taste fizzles out
I don't have a lot of experience with lambics or with herbs in beer, so wanted to get some feedback on what to expect after aging it for another few months.