Fermenting with sourdough bread yeast

Discussion in 'Recipes for Feedback' started by oliver, Jan 9, 2018.

  1. oliver

    oliver Well-Known Member

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    My buddy makes a sourdough loaf often, and keeps a culture of sourdough bread yeast in his fridge. He feeds it with just flour and water.

    I had this idea a while back to do a sourdough stout: 40% Wheat, 20% Maris, 20% Rye, 10% Flaked Barley, 5% Chocolate, 5% Roasted Barley.
    Now I'm thinking of fermenting it on his yeast culture, and see what happens.

    My concerns:
    Can I get it to at least 70% attenuation?
    Will this yeast create a full blown infection? If so, should I get new equipment for a sour project?
    I don't want to infect all my equipment with an unsure beer.
    Is this going to be a slightly funky bready stout? Or this even worth it at all?

    Thoughts?
     
    Trialben likes this.
  2. Nosybear

    Nosybear Well-Known Member

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    I've kettle soured with a sourdough starter.... You'll get something funky, I just don't know what. Afterwards, replace everything soft (rubber, vinyl, etc.) and you should be fine.
     
  3. Trialben

    Trialben Well-Known Member

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    Aww you are either courageous or crazy Oliver but I'm liking what your putting down hee he hee!
    I kept me a sourdough culture going for over a year or more a while back before I got head over heals into brewing I would often smell the jar and taste the contents just to be sure to be sure it was good. I got heaps of tang on the tongue it's quite acidic the mother you'll be sure to get a tarty brew for sure. I recon a tarty wheat beer would be good maybe start off with the sourdough then Finnish off with the Brewers yeast or visa versa...

    Keep us posted very interesting.
     

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