Originally Posted by moger777
I had the pleasure of trying a sour brown this weekend from the monk cafe. I've had lambics before but thought they were too sour. I really enjoyed the brown ale though and wanna try one myself. I was thinking of splitting the batch in two and brewing one with a cultured lambic blend and the other using wild yeast from my backyard to compare them with. What I need is a good yeast to use for a sour brown.
Wyeast has a lambic blend, but I think the best sour yeast out there has to be roselare. I think the roselare strain is about to come out again, so look for it.
I would be careful with using the yeast from your backyard. Sure it's a fun experiment, but try it with a gallon first. Wild yeast experiments are not usually successful, but if you do get a good one, you can always inoculate another batch with it.