Recent content by berebrando

This is correct exactly. There are way too many microorganisms in a sourdough starter. Yogurt would be a good source of lacto. You can check out this page for some other options: http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources

That's pretty similar to what I've done. Mixed up about 1L of DME wort, split it into about 10 mason jars and left them out overnight to collect wild yeast and bacteria. I propped up the most promising cultures to 5 gallons recently. The wild stuff has created a lot of white grape, pear, and...

Jeffs blog is bikes beer and adventure if you want to track him down.

Maybe they added the fruit during primary fermentation? In which case, yeah, you would probably lose a lot of the delicate aromatics to fermentation. Maybe they didn't use enough fruit per gallon? I've only used mango once in a blend with berries and it was pretty subtle, even at about 1.2 lbs...

I would recommend fermenting out the beer with your NE Abbey strain, then racking the beer to a secondary with the fruit. You will want to wait at least four weeks (in my experience) for the yeast in the beer to ferment out the sugars in the fruit. When I add fruit to beer I want the fruit...

Agreed - interesting!

I'm curious: How does the acidity come across at that FG? How did you achieve such attenuation - mash low? Ferment high? Big healthy pitch? Did you use a starter or pitch the vial?

Very cool!

Fantastic thread and thank you for posting your results. Anecdotally, in the last six months I have seen differences in the purity of Homebrew-sized pitches compared to commercial-sized pitches of bacteria. Homebrew bacteria pitches in my experience have been infected with yeast (that is, they...

The contributors at Milk The Funk have been experimenting with alternative sources of bacteria a lot lately. http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources

Looks like Vrai is available in homebrew vials through the WL commercial site. No commercial sized pitches listed yet.

I use Drie in my brewery... Any word on when Vrai might be available?

I think it's a great idea. I did this recently, transferring a nearly finished saison on top of slurry containing Brett and Lacto. Time will tell whether it gets funky or tart.

Check out the wild brewing section. You will probably get more responses to this question.

I recommend checking out the wild brewing section of hbt. Folks have done all sorts of fun sours! Cheers