burninator
Well-Known Member
- Joined
- Jul 27, 2014
- Messages
- 992
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- 351
Anybody harvesting and storing their own house mixed cultures? I've done this with single strains and with sacc blends, but I wonder if anyone here is putting away mixed cultures of sacc/brett/bacteria for future use.
I have a Berliner weisse fermenting right now, with house-grown lacto and US-05. The lacto was grown at just above room temperature, and it took my starter down to lip-puckering tartness so quickly, I think I'd like to save this for future batches.
Likewise, I'm working on a house saison blend of different organisms, and if all goes well, I'd like to keep some on hand for frequent use. Any tips?
I have a Berliner weisse fermenting right now, with house-grown lacto and US-05. The lacto was grown at just above room temperature, and it took my starter down to lip-puckering tartness so quickly, I think I'd like to save this for future batches.
Likewise, I'm working on a house saison blend of different organisms, and if all goes well, I'd like to keep some on hand for frequent use. Any tips?