Brett. lambicus doesn’t hurt either! With a soupçon of Acetobacter and a pinch of Belgian attic dust
And the finger bone of a Belgian abbott to stir it with!
But you can’t know until you try.
Trust me…slime mold is an ugly, ugly thing. You really don’t want that stuff anywhere within 500 miles of your equipment.
<shudder>
Oh, I know Silenus. I have been lucky and never gotten contamination except the odd bottle. Considering the conditions I do my brewing in that record is phenominal. That said, I will try anything and I have every intention of trying to do a genuinely wild brew when I get more settled. I’m gonna need some microbiology lessons I think.
I did recently try to resurect some old yeast. This didn’t work, but something looked like it might have been growing very slowly in it. Nevertheless I did not waste this wort, and used it to pitch some yeast. That brew took off like a rocket. Who knows if the end result will be good or bad, I made a number of mistakes with this one, so I have some serious manipulation left to do.