Dauntless
Well-Known Member
Hello everyone, I've started brewing this summer with a couple can kits. I also make sourdough bread several times a week.
Now sourdough starter is a mix of local yeasts and lactobacillus bacteria. None of the batches I've made have gotten lactobacillus infections, but I imagine the risk might be there. The wild yeasts I'm taking care of might make the jump as well.
Should I quarantine my sourdough starter?
Could I inoculate a batch with this starter and make a sour beer?
Or am I just a little crazy to be worried? Maybe I should just RDWHAHB and start making sour beers.
Ps. I know the can kits aren't too great, but 1oz hops goes for 10$ at my LHBS...
Now sourdough starter is a mix of local yeasts and lactobacillus bacteria. None of the batches I've made have gotten lactobacillus infections, but I imagine the risk might be there. The wild yeasts I'm taking care of might make the jump as well.
Should I quarantine my sourdough starter?
Could I inoculate a batch with this starter and make a sour beer?
Or am I just a little crazy to be worried? Maybe I should just RDWHAHB and start making sour beers.
Ps. I know the can kits aren't too great, but 1oz hops goes for 10$ at my LHBS...