Originally Posted by loftybrewer
I am trying to digest lots and lots of info on this (to me) daunting task of lambik and sour brewing. I am just starting out brewing and really want to experiment/fail miserably/learn as much as I can.
NOW, I think I understand how to start a wild lacto from grain hulls for souring. I understand that it lives in grains the way wild yeasts live in wild grapes or helicobacter p. lives in our intestines. Can I make a homemade pedio starter?
There is lots of other things on grain than lacto, youll likely have sacch, brett, and other oddball organisms there as well.
Why not just take a look at the sticky about capturing wild yeast/bugs? Your never going to have an exact on whats in your culture anyway