Originally Posted by mors
The reason the scoby isn't very good for souring beers is because of the kind of acid it creates. The scoby produces acetic acid (vinegar). This is the wrong kind of acid for most beer styles. The styles that do allow for this kind of acid only allow for it in smaller quantities.
I agree with this statement. But i was thinking that the scoby needs oxygen to produce the acetic acid. So if you toss it in a secondary fermenter, blanketed with co2, and toss an airlock on it and let the other players in the scoby go to work while choking out the acetobactor, you could probably get a near Flanders style brew.
Beaver County Home Brewers/Hoedown Hollow Brew Club
Primary: SplitBatch Pale Ale (half will be casked/half kegged and fresh wet hopped), BCHB Red IPA, first attemp at flanders red style (three months in)
Secondary: Breakfast Stout
On Tap: English Black IPA, Fresh Wet Hopped Ringwood Ale