Sour dough yeast

[wilfh]

Fruity with a bit of acid sort if citrusy. Floral almost which is a bit strange ad there is only malt in the starter. All good so far and tastes great Going in at secondary next week.
Wilf

[Matt]

Sounds positive Wilf, good luck mate

[wilfh]

This went into an 80 shilling that was at 1.01 and is bubbling away nicely.
After doing a barley wine I also added 1 oz hops to the grain and heated it all up to 75c. Let it sit for 30 minutes and then drained . Added some sugar to bring the lot up to 1.044 and in went the starter.

It went off like a rocket and was down to 1.01 in a week at 20c. Smells very sulphurous at this int but I'm hoping it will calm down. Perhaps I should have added some yeast nutrient. It pretty strong smell but I've had some ciders get strong before they sort themselves out with time so hoping for the best.
It's now in the shed at ambient as I've run out of space inside. Watch this space.
Wilf

[Capn Ahab]

Hi wilfh, I've decided to have a bash at a clone-ish of wild Beer Co sourdough and made up a 500 ml dme starter yesterday and added a couple of dessert spoons of my sourdough culture to it. No action as yet... How did you go about yours? I want sure whether to oxygenate or not so I kinda fudged it. Also not sure about temps (it's ambient room temp atm) or how long before it's ready to step up.

Any advice gratefully received.

[wilfh]

Hi cap'n . Just spotted the post. Yes that's what I did and it took off like a rocket at 20c after 3 days of apparent nt inactivity. It just took off. . I haven't got o2 so just gave it a shake. It went in the fridge for a couple if weeks as the brew day got delayed. The starter didn't have any sulphur at all. Was really fruity. With hindsight I wounded if the cold temps sur pressed the lacto which gave off the sulphur ? Who knows but it's in have shed now. Good luck and let me know how it turns out.

[Capn Ahab]

Cheers Wilfh. I binned mine the other day as there wasn't any yeast activity going on at all and it had started to develop a white film and and abit of a butyric smell. I haven't made bread with the culture for ages, and it's currently too weak to do so, so I am trying to rebuild it into something more viable. Once I've done that I'll have a second go.

[wilfh]

Fair enough. I bake every week so my starter is pretty healthy. Better luck next time.

[wilfh]

Moved this yesterday and has a sniff. Now really fruity. Looking promising

[wilfh]

After some time in the bottle of the 80 shilling it's giving a real tropical fruit note. No acidity to speak of but a really nice almost floral nose. You can sort of tell what the base beer was but with extra pineapple. Will definitely be using the dregs from these babies again and spiking another batch with he base starter.

[wilfh]

After a long delay I finally got this bottled. Tastes pretty good and hasn't evolved much. perhaps a bit more refined with a nice lactic back notes and fruit up front. Looking forward to getting some fizz and getting it into a glass.