I'm just wondering, with all the interest in spontaneously fermented beers, if anyone has experimented with getting a raw-honey mead starter going and then dumping it into cooled grain-based wort?
It would solve the problem of where you get wild yeast for "wild" beer in pitchable quantities.
I guess it boils down to what flavors the bacteria and yeasts from the honey are going to create when they eat the malt sugars.
Is this crazy? I can't find any information on it in the regular brewing forums.