Originally Posted by MaynardX
One question, though. Does the Sacc strain affect any flavor from the bugs? Ive been reading that a lot of people use a belgian or hefe strain when making a sour. Should I consider using one of these instead of Notty?
I too would like to know. I have a number of Belgian strains and add them to my bug mix when I use it because they are said to produce more complex sours. I really don't know how true that is.
If fermented warm (mid 70s), Notty can produce lots of esters too.