Originally Posted by acr4
I was thinking about trying something similar myself. Have you tried culturing from a bottle of Cantillion? My fiancee loves that stuff, so it might be a nice excuse to brew more beer..
I've dumped Cantillon in, but not made a starter from it. I'm not sure a starter is necessary in this regard. I've heard people souring just with Fantome dreggs(etc.) into secondary so it is possible. My Oud Bruin went through primary fermentation from the cultured(starter) dreggs from a bottle of De Dolle Oerbier Reserve 2005 and a Drie Fonteinen Schaerbeekse Kriek. Then secondary with :
Brettanomyces lambicus (WY)
Brettanomyces lambicus (WL)
Brettanomyces bruxellensis (WL)
Brettanomyces claussenii (WL)
Brettanomyces sp. (Fantôme)
Brettanomyces sp. (Jolly Pumpkin)
Brettanomyces sp. (Russian River wood chips)
Lactobacillus sp. (Russian River wood chips)
Pediococcus sp. (WL)
Oenococcus oennii (WY)
Saccharomyces fermentati (Sherry yeast)
Kombucha yeast (oxidative yeast)
And all my sour beer dreggs, until recently.
I want to try just using maybe just the dreggs of 2 Cantillon bottles for the sour-secondary fermentation of a beer though. My guess is that it would work well.