I would like to brew and ferment a beer with yeast living inside a sourdough starter. I have been reading through different forum posts and have seen that it is possible and coming across a few snags. Hopefully someone has tried it or something similar and can give advice. First, instead of brewing a couple gallons I assume it makes more sense to try to do a starter? I'm thinking at least it acclimated the yeast to wort sugars instead of simply the sugars in flour. I think more logistically speaking, how do I "pitch yeast" from sourdough? Do I just scoop a couple of spoonfuls of the gummy sourdough starter into wort (say in a mason jar)? Any thoughts would be appreciated.
Using Sourdough Yeast
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brownni5
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Over in the Lambic forum there's a longer thread on it. I've done it on a small 1-gallon batch - it fermented rapidly, though did not attenuate particularly well and didn't give a lot of
acidity or funk in unhopped wort. All I did was pitch a spoonful into the wort. There are ways to select for more alcohol tolerant yeast, but those are outside of my skill set.
It's something I'll try again sometime.
acidity or funk in unhopped wort. All I did was pitch a spoonful into the wort. There are ways to select for more alcohol tolerant yeast, but those are outside of my skill set.
It's something I'll try again sometime.
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