Beer Forum

Anybody ever tried takeing 750 ml of 2-week old wort (or beer at this point) and dropped into a fresh, almost emptied bottle of Rodenbach or Cantillon Gueze and attached a fermentation lock?

Just crossed my mind as I was drinking Rodenbach and thinking about brewing a Belgian ale (while brewing a porter.)

If it has been fermenting on ale yeast for 2 weeks, you could probably put it in the Cantillon bottle and put a champagne cork in it and a wire stopper and just keep an eye on it.

Kind of like a sourdough starter. Drink up 80% of it, top up with fresh beer and let it finish. The only problem is that you may need to let it go a year before you drink it.

Rodenbach is pasturized so there's nothing living in the bottle. Lambic should do something though.