jamesdawsey
Well-Known Member
Have any of you brewers and mad scientists out there tried dropping some sourdough starter into your fermentation? I've got about 20 gallons of a 6-month old starter at work that smells wonderful. Both the beer and the bread are soured from the same bacteria: lactobacillus.
I'm thinking about trying it since it's such an inexpensive style to make anyway, but if anybody has any experience to relate I'd love to hear it!
Here's to new experiments!
![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)
I'm thinking about trying it since it's such an inexpensive style to make anyway, but if anybody has any experience to relate I'd love to hear it!
Here's to new experiments!
![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)