Lambic Cultivation

[shot0rum247]

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]

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.

 

[shot0rum247]

Hmmm that sounds delicious, would this go well with cherries or do the yeasts' natural flavors do the trick?

 

[lamarguy]

Hmmm that sounds delicious, would this go well with cherries or do the yeasts' natural flavors do the trick?

Yes, most fruit complements the acidity of the beer, including cherries.