I was wondering if anyone else has tried using a Kombucha SCOBY as a method for acidification of a sour beer?I have an overly complicated psuedopseudoLambic going right now where I used a 3-9day exposure to the SCOBY. It seems to have worked but I would be interested in hearing some thoughts on the matter.
(I'd be more then happy to give out the full details later)
(I'd be more then happy to give out the full details later)