Was running out of Kveik yeast (my last brewing yeast), and too impatient to wait for more to arrive so decided to co-pitch the one gram I had left with some sourdough starter.
What does anybody think will happen?
The starter has worked well at fermenting strawberry wine in the past, but it was looking a lot less healthy this time.
Honestly this was an impulse decision to do this but I will be interested to see what happens. Maybe it will sour? That would be exciting.
It may very well work out, kveik might like being underpitched (though 1 gram for a batch of mead might be too little even for it). You mqy just have some funky mixing of yeasts going on. If it works out well enough, do keep some yeast from this batch, you might be well on your way to having a house yeast.
Or it could also go very bad. Never know until you try.
Thanks! I actually didn’t think about starting a house yeast but that’s actually a very good idea. I have put it off because I am currently living with parents while job hunting, and they are in the process of selling the house.
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