tag:blogger.com,1999:blog-7406628831189172999.post4686605391044464588..comments2024-03-20T02:08:41.319-07:00Comments on Ryan Brews: Wild Yeast Wrangling - How I Culture Wild Yeast and BacteriaRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7406628831189172999.post-64082248952561377952014-01-26T14:42:06.236-08:002014-01-26T14:42:06.236-08:00Aaron - Unfortunately I dont recall what strains, ...Aaron - Unfortunately I dont recall what strains, just that he mentioned it<br /><br />Jeffrey - I say go for it! You might even try 3-4 side by side to see which you like the most. Id vary some conditions, ie no IBU wort, wort with chalk, etc, to see if that has an effect on flavor profiles.<br /><br />I'm also eagerly awaiting your update on the brett trials you did<br /><br />Dleec<br /><br />I went and read about your brett trials (along with Jeffreys) and Im interested in some of your strains, I just unfortunately dont have enough time to do a big trial like your hoping for. <br /><br />Maybe at some point I can provide you an interesting culture though. At one point I had a wild culture (provided by a BBB member) that you could ignite the gases from, resulting in a blue flame!! It was pretty cool because I had been researching a historical style called uytzet that had this same type of culture! Unfortunately that strain did not come with me to the NW from AZ Ryanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-56441443621444236192014-01-14T08:03:11.282-08:002014-01-14T08:03:11.282-08:00This sounds really interesting and especially sinc...This sounds really interesting and especially since I'm involved in what is being called the great brett experiment....you can find out about here... http://eurekabrewing.wordpress.com/2013/07/16/collaboraters-for-bbaeby-brett-experiment-wanted/ if you have any interesting cultures that I can add to this I would be happy to pay you for them...bout to start in a few weeks so let me know...great read thanks Leedleec45noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-82211282112504817512014-01-09T16:05:21.301-08:002014-01-09T16:05:21.301-08:00Ryan,
I couldn't agree more on the failure rat...Ryan,<br />I couldn't agree more on the failure rate of sour wort/sour mashing. I have never had luck here in San Diego and I've tried several times.<br /><br />I like the sound of your plan and I'll have to try this again. I had started to give up and just try to find an aggressive lacto strain, but that hasn't been very successful yet.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-80082997004171883782014-01-04T15:54:52.098-08:002014-01-04T15:54:52.098-08:00So, w/out listening to the Chad Yakobson interview...So, w/out listening to the Chad Yakobson interview again, do you happen to recall which strains of brett can oxidize butyric acid, producing isoamyl butyrate?<br /><br />I do happen to have a few bottles of berliner weisse which has a parmesan cheese smell, it's otherwise a good beer, but if it could be converted to pear, that would be great.Aaron Ouellette - thebottlefarm.comhttps://www.blogger.com/profile/01065490515030672361noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-63655946368648816442014-01-04T15:45:07.284-08:002014-01-04T15:45:07.284-08:00Dennis - If your having problems with sauerkraut/p...Dennis - If your having problems with sauerkraut/pickles, I would suggest buying a commercially available fermented sauerkraut/pickles and use the lees from the jar.<br /><br />My favorite is Bubbies, they are excellent pickles, and have very active cultures. They can be found in any whole foods or sprouts, and many other health food stores for ~$5/jarRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-83525935513189884382014-01-04T14:05:15.697-08:002014-01-04T14:05:15.697-08:00I think I need to use a technique like this for my...I think I need to use a technique like this for my sauerkraut- I have been having problems with sluggish fermentation and all the issues that come along with it. Any thoughts on how to accomplish this? Given the low sugar/ carb levels in cabbage, it doesn't seem like I good idea to use wort as a growth medium. Maybe a few step-up cultures of pureed cabbage in salt water?<br />- Dennis, <a href="http://lifefermented.wordpress.com" rel="nofollow">Life Fermented blog</a>Anonymousnoreply@blogger.com