re: Lambics, Flanders, and so forth
So I am wondering, does it really matter what I use? I mean, you just need a few viable yeasties to carb a beer. I doubt any would affect flavor. Can I jut use leftover yeast like Munton's? My other thoughts are Champagne, US-05, or wine yeast?
Thoughts? What have yall done that has worked and not worked?