merkinman

Recipes 

After about a 30 hour lag, my test batch for the starter of wild yeast I captured in my yard had developed a thick, fluffy krausen. Then these little curds rose up and floated to the top - looking all cheesy for about a day. This morning it looked as though the fluffy krausen was coming back as the curds dropped back out. Now the krausen has returned anew to its former glory.

Qs: Are these curds common in wild fermentations? If so, what are they?

Disclaimer: I usually ferment in buckets, so I may be a little over-excited by visuals.

Curds.

__________________

DSB e. 1995

PRIMARY: Mordecai Brown
SECONDARY:Old Over Under Burton Ale, Rudy Lycanthrope
LAGERING: . . .
TAP1: Curley's Wife California Common
TAP2: Rauch-N-Wiener