Frankensteining another old thread.
I made a rye sourdough starter a couple of days ago, with the intention of harvesting whatever bugs are making the goo go bubbly and using them as a fermenting agent in a beer. Last time I made a rye sourdough, I was struck by the pleasant, fruity aroma of the starter, which is pretty hard to describe. I reckon if I can get some of that flavour in a beer (say, a saison or even a light table beer) I'd be pretty damn chuffed.
I'm keeping the starter quite wet; in a week or so, it will start separating and I can use the liquid fraction to incoulate a standard wort. We'll see how things go from there.
Another idea would be to use it in a kvass, but that's an idea I'm still juggling in my head.