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I guess I'm mostly afraid that whatever bacteria is making the acetic is going to out perform the wild yeast. But I guess a small experiment couldn't hurt.

Question. I made a wild starter, been nurturing it for a few months now but have generally left it outside. I tasted it the other night and lo and behold I have what is essentially malt liquor, probably really tasty on some fish, not so much as a beverage. Was going to try a lambic with...

I tried soaking those bottles in a 1:2 solution of muriatic acid for about a week, and it did absolutely squat. It was then that I realized it wasn't worth it.

same difference I suppose. :D

New here, made a few brews so far, nothing absolutely spectacular, but I've found that anything homebrewed tends to be better than store bought. Just thought I'd share my logo for the "Initiative". I'm already learning a ton from this place, and am looking forward to participating in the...