Buckwheat starter for brewing?

[beanandpotato]

After a discussion with a homebrewing friend, an intriguing topic came up that may yield interesting results. It seems that in his family, they have kept a yeast starter alive for many, many years. This yeast starter was used when he was a child to make buckwheat pancakes and has been handed down from at least as far back as his grandparents. I believe the starter is similar to those used for sourdough or the infamous 'friendship bread.' It requires, as I understand, a bit of feeding and care and has developed quite a 'house flavor.'

In deference to buckwheat pancakes, for which the starter was created, I am building a 'breakfast beer' recipe using a few unique ingredients, including maple sap in place of brewing water, buckwheat in the mash and buckwheat starter as yeast for fermentation and perhaps a bit of maple bacon for smokiness. I'm thinking a porter or stout style would be appropriate. I would add oatmeal for chewiness and body and to contribute to the breakfast theme.

Has anyone tried sap as brewing water?
Tried a starter culture not designed for brewing? I'm thinking it may be somewhat bacterial, lending a sharpness to the beer.
Bacon?
Buckwheat?

Any other styles? Belgian? Scotch ale? Lend me your ideas!

 

[jtratcliff]

Beware.. sourdough starters get their sour from lacto...

If you use your wild starter, you'll likely have a sour beer.

Look up Berliner Weiss or perhaps some of the Belgian sours for "on purpose"
souring.... Wild bugs can be inconsistent and unpredictable. Sometimes you get nicely tart, sometimes it tastes like vomit.

That's why folks buy specific strains of lacto/pedio/brett from the yeast labs... consistency.

 

[beanandpotato]

Perhaps worth a try in the old one gallon test brewery. Wanna try the buckwheat out for authenticity.

 

[beanandpotato]

Mmmmm...vomit!

I recently went to a sour beer tasting with beers featured and presented by Anderson Valley Brewing. Interesting, to say the least!

 

[biereblanche]

bacon will kill your head, most likely. I've had beers with bacon at probably every step, including in the bottle (gushed, floaties, oily appearance, no head).

I've not had a sap instead of water beer, though have heard the idea a few times. Re: maple, use "lowest" grade maple syrup you can find as it's the impurities which will provide flavor, higher grades will ferment out more cleanly.

And as mentioned, that starter will sour your beer, if you're lucky.

Perhaps you use buckwheat honey (quite a pronounced honey, and could probably provide the ''unique" or smoky notes you'd like), and if you're keen on using your buddy's starter, split the batch, ferment part with sacc. yeast and the rest with the starter and blend to taste when finished (I'm not a gambling man). A porter or stout could lend itself to a bit of sourness.