landhoney
Well-Known Member
Tried a technique I heard about on basicbrewingradio.com with my lastest saison on Sunday. After bottling most of the batch I dumped the dregs of one of my sour beers and dregs from a bottle of a Jolly Pumpkin beer(wild yeast/etc.) into the bottling bucket and bottled the rest of the saison. The idea of course is that the 'wild' yeast do their thing in the bottle. From a 1st hand account on the babblebelt.com I read and James' experience on the podcast it seems to work in a couple months or so. I will of course update this when/if I see results. Maybe this is old news, but its new to me. Lastly, if you do this you need to make sure your gravity at bottling time is not too high as the 'wild' yeast may drop the FG in the bottle much lower and cause overcarbonation or bottle bombs. If this works well it seems like an easy, fairly quick, first step into trying funky/sour beers.