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11-03-2016 5:20 PM

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  • home brewer and wine maker, DIYer, gardner, graphic and web designer, big fan of liberty.
  • beer & wine making,gardening,home improvement,skiing
  • Web Developer
  • Matt
  • electronica
  • started with wine, making beer as well now, starting to experiment with weird beers, unconventional flavors and wild yeasts. I don't really like hops.
  • something in the Flemish tradition maybe
  • Wild yeast brett saison, pretty much all the time.
  • 5 gal Belgian golden strong on oakrn15 gal American wild sour alern6 gal pseudoLambic on wild culturern5 gal wild juniper porter that refuses to attenuatern5 gal Blackberry Winern5 gal Blueberry Winern5 gal plum ciderrnProbably something else I forgot about
  • Bourbon barrel aged Belgian Imperial stoutrnPinot Noir Barrel aged Sour Brett SaisonrnConcord WinernBlackberry wine
  • Male
  • Married
  • Washougal
  • WA


  • Posted in thread: Going Wild on 07-11-2016 at 10:56 PM
    Well, I checked on it again, aaaaaand still bubbling... It's been 23 days now lol.Wild yeast
    doesn't always behave like cultivated yeast. Many commercial yeasts have been selected for
    their speed in f...

  • Posted in thread: Going Wild on 06-29-2016 at 07:01 PM
    left my hydro sample out again, half forgetfully and half intentionally, and it's got a decent
    krausen on it.Are you certain your hydrometer vial doesn't have an infection?

  • Posted in thread: Going Wild on 06-28-2016 at 04:05 PM
    My wild yeast beers usually take 2-4 weeks to finish primary fermentation.

  • Posted in thread: Going Wild on 06-23-2016 at 10:32 PM
    I would probably treat it like any other possibly infected batchOnce it carbs, toss them all in
    the fridgeIt's just a gallon, so not like trying to chill 2 cases.yep, do this. I usually keg
    mine so I ...

  • Posted in thread: Going Wild on 06-23-2016 at 03:19 PM
    What I usually do with my first run of a new wild yeast is save off a gallon from a five gallon
    batch and just let it go for 6+ months to see if anything interesting happens to it long term.
    Since you...

  • Posted in thread: Going Wild on 05-31-2016 at 03:21 PM
    That's interesting. I'd love to try this, but I can't stand saisons. I don't know what I'd use
    it for. Is it doable to refine it into something that can be used in an American or English
    style?I've ca...

  • Posted in thread: Going Wild on 05-20-2016 at 06:51 PM
    Looking good @tactical-brewer I wouldn't bother with stirring/oxygenating at this point. Wait
    until you are stepping them up for that.

  • Posted in thread: Going Wild on 05-20-2016 at 03:07 PM
    it looks like you have capped your mason jars with lids. You don't want to do that. If yours
    starts fermenting it will explode the jars because they are not designed for carbonation.In my
    experience t...

  • Posted in thread: Going Wild on 05-19-2016 at 09:11 PM
    @Tactical-Brewer generally I just ferment them in the typical ale range, or just room temp,
    whatever is easier.

  • Posted in thread: Going Wild on 05-19-2016 at 02:12 PM
    Awesome, I hope you catch something good! Flowers are a good source of yeast, especially those
    visited by bees. I've caught yeast from a plum blossom that was quite excellent, and I'm
    planning on harv...

Maker of weird beers