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Lambic Cultivation

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shot0rum247

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Hey all, what lambics have you had success with cultivating yeast from? I don't want to put effort into sanitary cultivation and find out a week later the beer was too pasteurized for success due to yeast stress. Thanks!

Best,
Brett
 

lamarguy

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Lindeman's Cuvée René

Build a 1qt starter and throw in some sanitized oak chips to provide a lattice for the bacteria to grow on. It will take 3 - 4 weeks for the starter to grow sufficient wild yeast and lacto bacteria to produce a sufficiently sour beer.

Pitch the lambic starter and a neutral yeast (US-05, Nottingham, etc.) to achieve a balanced but very sour beer. For a less sour beer, pitch the neutral yeast first and wait until the krausen falls to pitch the lambic starter.

Works like a charm. :)
 
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