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Old 10-31-2008, 06:56 PM   #1
MikeRLynch's Avatar
Nov 2006
Posts: 888
Liked 11 Times on 10 Posts

I'm in the mood to try a sour beer tonight, and I've got some idea's about doing a sour one in the future. Has anyone harvested yeast from a Cantillon bottle before? I assume they're bottle conditioned with the bugs, but I'm not sure. I also heard that a good 1.070 2 row base beer is a good place to start for a lambic. I'm going to do a couple of gallon mini batches to see how they turn out, but the yeast is the first step. Anyone done this?
Lost Elm Brewing Co.
Stafford Springs, CT

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Old 10-31-2008, 08:44 PM   #2
May 2007
San Diego, CA
Posts: 4,276
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What I would do is just ferment the beer with a normal sacch yeast and then add the dregs directly to the beer. With brett, I don't know that making a starter will necessarily benefit you. You will be in for a long wait, but it'll be worth it.

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Old 10-31-2008, 09:20 PM   #3
Aug 2008
Fort Worth, TX
Posts: 397
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Saw an article on this in BYO yesterday...I wanna say it was from 99, but that's all I can remember and I can't find it now. Either way, just follow the same things you do when you harvest yeast, but if you ever use lysozyme, don't use it with this.
Primary: star thistle traditional mead
Secondary: mango melomel, Biere de Garde, dark strong braggot, oud bruin, Paulaner clone, coffee RIS
Bottled: rye wit, sticke alt, Graetzer, Apfelwein, zeus SMaSH, APA

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Old 03-12-2009, 06:27 AM   #4
Mar 2009
Posts: 1

does anyone know of any places in san mateo or local area to buy beer making kits?

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