Anyone here have experience fermenting their home brew with a sourdough culture? My Dad has a 3 year old sourdough culture he let me experiment with, I have absolutely no idea what cell counts I'm dealing with so who knows whether I've been over or under pitching... some promising results so far though: 1st try - Simple Saison Dupont clone recipe, pitched small amount of culture at 30C (sorry, I'm English), shot to 1.002 in 4 days for 6.5% ABV. Very happy with this one, it tastes like a cross between Duvel and Saison Dupont. As expected the hops stopped the lacto doing it's thing. 2nd try - No hop all pils, fermented at 30C, was shooting for around 4% ABV but the yeast took it down to 1.002 again, good level of acidity, added raspberry and apricot, perfect summer beer, just lacking a touch of bitterness to balance it out, otherwise very clean lacto sour (any suggestions for bittering without hops?). 3rd try - Used my smoked porter recipe and fermented around room temp (about 18-20C), fermented quick down to 1.008 for 7.9% ABV, yeast is remarkably neutral at this temperature and no acidity because of the hops. Dangerously drinkable. I know results will vary depending on the culture but I'd be very interested to hear anyone else's experiences with sourdough fermentations!