Culturing Wild Lactobacillus: Part 2

If you have not, read part 1 first, as this will give you a primer on how I cultured wild lactobacillus. WARNING: another long-winded post on things that you probably don’t care about unless you are a nerd like me!

After nearly a week of letting my lactobacillus starter sit outside, the pellicle inside was huge and it smelled like lemon yogurt. I finally brewed the beer. The plan was for this to be a sour saison. I added some rye malt as well, to ensure that there’s a more complex malt character and so that this doesn’t turn too thin and weird if the lactobacillus I cultured sucks.

At this point, you have a couple of options on how you can add the lactobacillus:
Traditional(ish): Typically sours are made low and slow. Pitch bacteria at the same time as your primary yeast strain and at the primary yeast strain’s ideal temperature range. The advantage of this is that the yeast has the proper environment to fully ferment out. The downside is that this leaves little to no simple sugars lef

…