Question.
I made a wild starter, been nurturing it for a few months now but have generally left it outside. I tasted it the other night and lo and behold I have what is essentially malt liquor, probably really tasty on some fish, not so much as a beverage. Was going to try a lambic with this, but now I'm wondering if I shouldn't start over, and move the whole thing inside to ferment out in a more controlled environment.
I made a wild starter, been nurturing it for a few months now but have generally left it outside. I tasted it the other night and lo and behold I have what is essentially malt liquor, probably really tasty on some fish, not so much as a beverage. Was going to try a lambic with this, but now I'm wondering if I shouldn't start over, and move the whole thing inside to ferment out in a more controlled environment.