jamesdawsey
Well-Known Member
Have any of you brewers and mad scientists out there tried dropping some sourdough starter into your fermentation? I've got about 20 gallons of a 6-month old starter at work that smells wonderful. Both the beer and the bread are soured from the same bacteria: lactobacillus.
I'm thinking about trying it since it's such an inexpensive style to make anyway, but if anybody has any experience to relate I'd love to hear it!
Here's to new experiments!
I'm thinking about trying it since it's such an inexpensive style to make anyway, but if anybody has any experience to relate I'd love to hear it!
Here's to new experiments!