Title says it all. Interested in doing some experiments where I forgo the mash process and just pitch yeast to a source of starch and sugar. Anyone do similar experiments, and any recommended strains?
I recently bottled my first 100% brett fermentation. Pretty much an exact copy of Old Sock's Sebastian except for that I used Wyeast Brett C instead of WLP.
At 2 weeks, I took a gravity sample and it was probably the best-tasting warm/flat beer that I had made. I gave it 3 more weeks to be...
