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Soulrebel

Soulrebel

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Joined
Oct 15, 2008
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Location
Lakehead, Ca
Our club is doing a sour project and filling a 55g wine barrel with a BDS. We are looking at using the wyeast lambic blend. I'm looking for some feedback on building a starter for a project this large. Length of time needed. Starter volume. Problems with competition between bugs while growing them. Better to grow each bacteria individually then pitch? General tips tricks and caveats.
 
I bet you guys can buy a 2bbl pitch from White Labs as a custom order. It'd be the best way to do it. Sure it'll be significantly more than buying a $6 tube of yeast but it will be the correct mix.

Your other option would be to contact Al Buck of East Coast yeast and do a homebrew club order for a 2bbl batch. [email protected]
 

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