Ok so I have some time bombs in my basement. I brew a beer 80% belgian pale and 20% girardins 2 year old Lambic. I basically didn't account for the wild yeast. Had about 5.5 gallons used 5 oz priming sugar. I carbed up just fine in 2 weeks, but now 3 months later I've never seen so much carbonation. So much I can't keep it from rising for the first 5 min. How long do I got? Can I pasteurize? Uncap recap really fast before it pours out? The Beer taste really good by the way, would love to see what some time would do to it though I fear that's not gonna happen.
I'd chill them as close to freezing as possible (to inhibit further fermentation), and the consume as fast as (is reasonably) possible.
ive had a few lambics like this. i do the same thing, get them really cold and then when i open them i get that first pour out pretty quickly. thyat seems to do the trick.
