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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?
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?