SuchSweetThunder
Active Member
Hello all,
I'm new to Homebrewtalk as a poster but I've been coming here for information since I started brewing 2 years ago. I just picked up the new "American Sour Beers" book and am eager to try my hand at a sour. I've got everything around the house I need except...yeast/bacteria.
Has anyone else tried this? I picked up some Greek Gods yogurt (unflavored), which contains "live and active cultures of S. thermophilius, B. lactis, L. acidophilus, L. rhamnosus, Lactobacillus Lactis, and L. bulgaricus." My wife and I have made yogurt from this many times so I know the cultures are capable of fermentation of that sort.
I was thinking of making about a gallon of wort (pilsner and rolled oats) and pitching yeast and a little of this yogurt. I might also try to sour wort with this and then pitch normal yeast in a couple days.
Any thoughts? Are any of these strains going to give me too much acetic acid? Am I better off waiting and trying some Jolly Pumpkin dregs later? Thanks for your help!
I'm new to Homebrewtalk as a poster but I've been coming here for information since I started brewing 2 years ago. I just picked up the new "American Sour Beers" book and am eager to try my hand at a sour. I've got everything around the house I need except...yeast/bacteria.
Has anyone else tried this? I picked up some Greek Gods yogurt (unflavored), which contains "live and active cultures of S. thermophilius, B. lactis, L. acidophilus, L. rhamnosus, Lactobacillus Lactis, and L. bulgaricus." My wife and I have made yogurt from this many times so I know the cultures are capable of fermentation of that sort.
I was thinking of making about a gallon of wort (pilsner and rolled oats) and pitching yeast and a little of this yogurt. I might also try to sour wort with this and then pitch normal yeast in a couple days.
Any thoughts? Are any of these strains going to give me too much acetic acid? Am I better off waiting and trying some Jolly Pumpkin dregs later? Thanks for your help!