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This is correct exactly. There are way too many microorganisms in a sourdough starter. Yogurt would be a good source of lacto. You can check out this page for some other options: http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources

That's pretty similar to what I've done. Mixed up about 1L of DME wort, split it into about 10 mason jars and left them out overnight to collect wild yeast and bacteria. I propped up the most promising cultures to 5 gallons recently. The wild stuff has created a lot of white grape, pear, and...

Jeffs blog is bikes beer and adventure if you want to track him down.

Maybe they added the fruit during primary fermentation? In which case, yeah, you would probably lose a lot of the delicate aromatics to fermentation. Maybe they didn't use enough fruit per gallon? I've only used mango once in a blend with berries and it was pretty subtle, even at about 1.2 lbs...

I would recommend fermenting out the beer with your NE Abbey strain, then racking the beer to a secondary with the fruit. You will want to wait at least four weeks (in my experience) for the yeast in the beer to ferment out the sugars in the fruit. When I add fruit to beer I want the fruit...

Agreed - interesting!

I'm curious: How does the acidity come across at that FG? How did you achieve such attenuation - mash low? Ferment high? Big healthy pitch? Did you use a starter or pitch the vial?

Very cool!

Fantastic thread and thank you for posting your results. Anecdotally, in the last six months I have seen differences in the purity of Homebrew-sized pitches compared to commercial-sized pitches of bacteria. Homebrew bacteria pitches in my experience have been infected with yeast (that is, they...

The contributors at Milk The Funk have been experimenting with alternative sources of bacteria a lot lately. http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources

Looks like Vrai is available in homebrew vials through the WL commercial site. No commercial sized pitches listed yet.

I use Drie in my brewery... Any word on when Vrai might be available?

I think it's a great idea. I did this recently, transferring a nearly finished saison on top of slurry containing Brett and Lacto. Time will tell whether it gets funky or tart.

Check out the wild brewing section. You will probably get more responses to this question.

I recommend checking out the wild brewing section of hbt. Folks have done all sorts of fun sours! Cheers

Read: http://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html?m=1 Oregon fruit purée strawberries are 8 Plato or 1.032 ... You are actually watering down your beer by adding strawberries. https://shop.fruitforbrewing.com

I had a similar experience with a vial of L delbrueckii from white labs. It looked like a normal yeast fermentation and only dropped the pH to about 4.1 with about 80% attenuation. These results were not inconsistent with past experiences with this strain (multiple occasions that are also...

Big respect for the day to day measurements. Cheers to you! I did an experiment at the 5 gallon volume recently, trying to identify a bacteria that would work well in my brewery. I don't have any great results to report. In fact, I was severely disappointed with the strains that I tested. I...

Maybe the yeast labs include yeast in their bacteria starters so that the cultures produce alcohol to reduce the risk of infection in the propagation stage. I don't know... Just a thought.

Trust me I'm equally jealous of you and your Hill Farmstead. So far the RB starter has produced a very very doughy flavor and aroma. I've had good success with SARA dregs producing a lightly tart saison.