Ok so this is actually really complicated and I'll draw a flow chart and e-mail to people if they message me. (If you actually work for a brewery hands off
So step one Cooked grains inoculated with Koji
Step two 'sparge' grains and add SCOBY
Step three add various yeasts etc cultured from selection of beers
Step four add Flor Sherry Yeast and healthy pack of wyeast
Step five wait....?
(complicated transfer method but you get the idea)
OK I used the SCOBY prior to adding any large quantities of yeast. Since I was going to be using both a Flor Sherry Yeast and var. Brett strains. Both of which I hear need lower PH. Actual Wort Contact time with the scoby was between 1 and 9 days due to my production method. Since obviously prolonged contact would give me wonderful vinegar but not drinkable beer.
I was curious to see what kind of results other people had gotten if they had tried using said scobies.