Can you elaborate? I used to ferment in flip tops for a few days, then refrigerate. This time I'm doing it in a big jar, then I'll rack off of the sediment into flip tops. Is that what you're suggesting or are there other steps?
Discussion
oh.
i just meant using water kefir as the source of bacteria rather than sourdough starter. i wonder if the flavors would be much different?
Gotcha, I should try that sometime. My wife generally makes the water kefir, if I made the tea/wort/whatever it is, she could make a bottle or 3