so i captured some nice looking yeast a few weeks ago, and i want to brew a lambic with it. it has been growing in a mason jar for about 3 weeks and reaching the end of its fermentation. -- whats next? should i just brew and pitch?
If I understand Lambic brewing corretly, I wont get any sourness from this, i need some bacteria for sour taste. I am trying to keep this a wild brew, any way to get it sour without buying the bacterial cultures?
If I understand Lambic brewing corretly, I wont get any sourness from this, i need some bacteria for sour taste. I am trying to keep this a wild brew, any way to get it sour without buying the bacterial cultures?