I've got an odd question. Has anyone ever purposely tried to funkify a beer by adding a few raw grains, or otherwise introduce Lacto or wild critters, to each bottle? Here's the deal:
I've made a saison which is done fermenting but still in primary. It tastes very nice -- dry, firm bitterness, a little spicy, and a pleasant peach/apricot sort of fruitiness. But in reading the BJCP style guidelines, they talk about a certain "tartness" that should be there, which I am just not getting. The beer is good, but perhaps too clean. It seems to be wanting a certain funk. But while I know I could purposely induce sourness by throwing in a handful of raw grain, or by inocculating with some live Lactobacillus from yogurt, etc., I also don't really want to dedicate another fermenter and associated gaskets and hoses to Lacto or other wild beasts as I just bought new equipment.
So I had this crazy crazy thought -- what if... I were to place, say, 3 little grains of raw malt into each bottle (I will be bottling)? The theory is that with aging, a few wild critters present in the grains might multiply, probably only slightly, but give off a litte funk in the final beer. Is this just asking for trouble? Will the bottles gush or explode? Most importantly -- has anyone else ever tried anything so stupid that it actually just might work? If nothing else, I might try it just on 4 or 5 bottles just to see what happens.
Thoughts? Is this just a little TOO crazy?? Yeah, I know.... I'm the guy who's not afraid taking a few risks, and who thinks outside of the box, maybe too much for my own good.