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just curious but why did you say don't make a starter

nice good eye and thanks for sharing.

oh yeah, I am fermenting primary at about 70F, and when I pitch my starter in secondary I was thinking of dropping the temp down to 64 ish for several months.

So I am attempting my first wild beer. I made a bam bier clone from the recipe https://www.homebrewtalk.com/f12/can-you-brew-recipe-jolly-pumpkin-bam-biere-177963/ and I made a starter for the wild culture from a 1.013 gravity wort collected from the end of the mash. I pitched the dregs...

nice thanks for the clarification

Dang I thought yeast was pretty expensive and the more I can reuse it the more I will save, plus I also get pretty much instant fermentation once I pitch it into my wort.

I was just wondering how many batches of beer you can brew with yeast? What happens with each progressive batch and what will be the effects on your beer.

I was brewing a batch of beer today and my buddy was saying he boils longer to limit the amount of diacetyl in his beer. I was just wondering if this help or if fermentation plays a bigger part in limiting the amount of diacetyl.

its all good man. some yeasts produce a sulfur smell. Especially lager yeast. Just let it ferment out and keep your beer below 70 for a little while.

Is it going to be ok for future mashes if I do a sour mash in my plastic mash tun? There is a much shorter contact time I guess with a normal mash and then boiling of the wort after. I just wanted to make sure so I don't ruin any future beers.

Nice I will leave them out. I live in a pretty dry place so I am not worried about mold. Does anyone remember the BYO article that talked about using stale hops?

I had never done it before (made a starter) and it was pretty easy. Mixed up water and flour adding a little water and flour (1/2 cup) every 24 hours. For 3 days then on the 4th day I let it rest. Next thing I know I have some sour smelling stuff and I baked some bread and it came out pretty...

nice, so what about the old cheese smell is that lost in the boil?

no just the cheese smell. is there a certain type of beer people add them to?

I remember reading something about using stale hops but I can't remember what it said. What are stale hops good for?

So my sourdough start smells great kinda sour flour like smell to it, but there is a layer of grey water above the starter but below the bubbles. Is this normal? Any pointers would be great I already took a half cup out to create my "sponge" and that after 12 hours appears to be working. Also...

So I was just wondering are the same yeasts that make sourdough bread the ones that make sour and wild beers, lacto and pedio?

what is the best way to culture a starter from a bottle?

thanks sweetcell

AK alive, bam bier.