huckdavidson
Well-Known Member
Is it possible to create a custom sour blend like Wyeast Roeselare or Lambic? How would one go about doing something like that? Is it possible without culturing wild yeasts/bacteria?
Or is it best to pitch sacc, wait a month, pitch brett wait a month or two, pitch lacto, wait a couple months. Maybe adding sugars (fruits?) or dextrins at the start of each addition. Probably have to buy commercial strains of each, might be expensive. Or use the lacto from grain or a plantarum pill. Where could you easily get brett/pedio from?
Or is it best to pitch sacc, wait a month, pitch brett wait a month or two, pitch lacto, wait a couple months. Maybe adding sugars (fruits?) or dextrins at the start of each addition. Probably have to buy commercial strains of each, might be expensive. Or use the lacto from grain or a plantarum pill. Where could you easily get brett/pedio from?