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.
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.