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Hey guys, just planning out how I'm going to do mixed fermentations in the future.
I'm going to keep the attached container full of Brett b and also another which will contain spontaneous culture (cultured in Tasmania) and then co-pitch on future sours. (If underwhelmed by the results obviously Il keep on experimenting)
How do you guys handle house culture? Or do you prefer to try different bugs each time?
Hey guys, just planning out how I'm going to do mixed fermentations in the future.
I'm going to keep the attached container full of Brett b and also another which will contain spontaneous culture (cultured in Tasmania) and then co-pitch on future sours. (If underwhelmed by the results obviously Il keep on experimenting)
How do you guys handle house culture? Or do you prefer to try different bugs each time?
