howdy to all of you whom brew with the wild microbes!
i haven't had much experience even drinking these beers, i was fortunate enough to try the 'La Folie' that new belgium had a few years back but other than that, i don't think i've had any other sour, lambic, farm ale, or saisons. i don't even know that those are all wild beers.
anyway, i have a few other yeast cultures in my home for other hobbies i enjoy and all of them are wild and sour... i know you can't just drop any yeast into a beer and expect it to come out good, but i think it might be worth experimenting with... i just have a few questions about brewing wild beers.
are these wild yeasts responsible for all the fermentation or do you use a brewing yeast first and then introduce wild yeasts? i know a number of these beers are aged in oak barrels after bulk fermentation to introduce other microbes later on, but again, are these brewed with normal brewing yeast first and then aged/innoculated with other yeast/bacteria?
any guidance would be greatly appreciated!