House wild fermentation
No matter where I have lived, there's always been brett in the house. Whether the house is messy or squeaky clean, brett is all over. If I spill some wort, often times the next day there is a little pellicle. If I let an airlock dry out for too long, brett will worm its way into the beer.
I decided with the saison I brewed to see what happens if I let the stuff in my house take its natural course. I set aside one gallon of saison wort and left it uncovered in a 2 gallon bucket. I aerated it a lot with an O2 wand to ensure that whatever takes hold can grow.
Let's see what happens. Anyone else tried this? I'll post results/pics as I get them.
Nature's Warden brown ale
Nature's Wrath brett triple IPA
Warden's Lament sour tripel
Red Summer apple amber saison