So I can use my wild yeast bread starter?

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evilhomer

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I've been maintaining a wild yeast bread starter for over a year now. I use flour from a local mill that buys local grain so my starter should have a pretty local strain.

I'd imagine if I put some into a wort it would take off pretty easily. So what can I make with this stuff?
 
Make a simple wheat beer to get a feel for it's flavor. A saison would be the obvious beer to make with that. I made a weizen from some yeast I got off a peach and was surprised by its relatively neutral character, similar to a German Ale/Kolsch yeast.

So, you might be surprised what you could make with it. It may be a good house strain for a lot of different beers.
 
I made a kvass with a purchased SF sourdough starter. It fermented out well, but I was disappointed that it never developed much funk or sourness. I made a small DME starter to get the microbes adjusted before pitching into the beer, not sure that is necessary though. Good luck.
 
Yeah I'd make a dme starter first just to see what happens when I add the bread starter.

One potential problem I see is that home brewing seems to be all about sanitation. There's no sanitation in my bread starter, I keep it in the same crusty jar on my fridge/counter for months. They tell me that once the yeast colony establishes itself, they will keep the bad guys out.
 
how are you going to innoculate your beer?

i think those wild bread starters have a lot of lacto
 

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