SethMasterFlex
Well-Known Member
I didn't try my first sour until earlier this year. I then read "Wild Brews" and brewed my first sour. Now I'm just back from the GABF, and man, I have certainly caught "the bug". I can't stop thinking about horsey, fruity, and deliciously sour beer.
I'm going to be making a few more sours in the near future, and most with conventional cultures from wyeast or white labs. While I was in Denver, though, I picked up some Supplication and Consecration (I also have access to Jolly Pumpkin in my area). It got me thinking, and in the spirit of wild beer, I'd like to brew a batch with just Sach and dregs as the only bugs if at all possible. Understandably, not all bacteria will have survived in the dregs and populations may be off.
Is it possible to brew a top notch sour beer with just Sach and dregs from a couple bottles? Or will the bacteria/Brett populations be way off and produce inconsistent results?
I'm going to be making a few more sours in the near future, and most with conventional cultures from wyeast or white labs. While I was in Denver, though, I picked up some Supplication and Consecration (I also have access to Jolly Pumpkin in my area). It got me thinking, and in the spirit of wild beer, I'd like to brew a batch with just Sach and dregs as the only bugs if at all possible. Understandably, not all bacteria will have survived in the dregs and populations may be off.
Is it possible to brew a top notch sour beer with just Sach and dregs from a couple bottles? Or will the bacteria/Brett populations be way off and produce inconsistent results?