paulywill

@plactagonic I’m researching right now (some info at that wiki using data) whether I should stagger the pitch… meaning use commercial yeast (saf-05) first then adding lacto to sour up, or pitch together and let nature do its thing.

Since this first time using this culture the split batch is probably my best bet.

@plactagonic@sopuli.xyz@f.cz@f.cz @plactagonic@sopuli.xyz@f.cz@sopuli.xyz

Cont.

6. wait forever….

7. Transfer to secondary on top of a raspberry puree (haven’t decided vessel yet)

8. More waiting….

9. Try to wow some friends and family by July 2025

@plactagonic@f.cz @plactagonic@sopuli.xyz
Well I’ve researched books, online (asked ChatGPT) and stumbled on the wiki at milkthefunk.com

1. take the built up starter I made from pine juniper/branches from July…it has bacteria, perhaps lacto that gives a nice sour taste

2. Freeze a few samples just in case, using Martin’s overview from Brülosophy

3. Make a saison/hefe like wort aim for 8 gallons

4. Maybe split batch into 2 glass carboys

5. Pitch one with just wild yeast, other w/ saf-05

…

@plactagonic@f.cz @plactagonic@sopuli.xyz planning stage…will be a mix fermentation experiment

@plactagonic eventually a wild yeast sour raspberry beer…. Hopefully ready by next July