TandemTails
Well-Known Member
A month or two ago I collected some flowers to harvest some wild yeast and ended up with one sample that formed a really nice pellicle and ended up with some tart aromas.
It's been sitting in 500mL of wort waiting for me to brew with it. I was thinking I'd do something similar to a no-boil berliner that would age for a couple months.
With the long term aging, no hops and no boil, is it still advantageous to let the LAB get a head start over the sacch?
It's been sitting in 500mL of wort waiting for me to brew with it. I was thinking I'd do something similar to a no-boil berliner that would age for a couple months.
With the long term aging, no hops and no boil, is it still advantageous to let the LAB get a head start over the sacch?
