MikeRLynch
Well-Known Member
I'm in the mood to try a sour beer tonight, and I've got some idea's about doing a sour one in the future. Has anyone harvested yeast from a Cantillon bottle before? I assume they're bottle conditioned with the bugs, but I'm not sure. I also heard that a good 1.070 2 row base beer is a good place to start for a lambic. I'm going to do a couple of gallon mini batches to see how they turn out, but the yeast is the first step. Anyone done this?