I am new to brewing sour beers, I made my first Flanders red a couple weeks ago. I plan to do another sour this week and rack onto that yeast cake, in hopes of a more sour beer.
I have also been pondering a Berliner Weisse style beer for awhile, leaning toward sour mashing part of it, then adding it to the rest of the mash a few days later, boiling, and fermenting. It sounds like this is a fairly quick turnaround, which is what I was wanting. I will probably still do that... any recommendations there?
Now the real point of this post. I was at Brewmasters warehouse earlier today and they had some expired Wyeast Pedio (about 11 months old) for $2.50, which I figured was worth grabbing. First question is how viable is this? I assume I should not do a starter, is this correct? I was also wondering what would happen if I did a normal (non sour mash) Berliner style with this instead of Lacto. Would it work ok? taste bad? If its not recommended, is there another way I can/should use this yeast without using lacto/Brett/etc?
thanks in advance!