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So I used Tesco bottled water throughout brew day for good ph balance and had regular tasting throughout primary and secondary fermentation and it tasted fine but when batch priming, bottling and leaving for 3 weeks, when final tasting I've been left with a metallic, mineral aroma/tasting darker...

Hi! Was wondering if it was possible to brew/create a belgian style lambic beer without using a belgian yeast as the brewery i use has banned it because of brewery contamination? Any ideas/suggestions welcome.