So I was talking to a baker friend of mine and she has quite a few bread starters (flour and water with wild yeast). Strains over 150 years old. It definitely imparts different flavors to the bread. She has a rye starter which contains caraway flakes. These starters are fed daily. I was wondering if I could use this during fermentation, would the rye flakes impart any flavor in the beer, and would the flour settle to the bottom of the carboy? I'm interested in trying and was wondering if anyone has any experience with this? Let me know.
Primary: Cous Cous India Pale
Secondary: Applewood Smoked Porter
Drinking: West Coast Amber
Drinking: Dirty Brown Ale
Planning: Wild Rye Pale