Nateo
Well-Known Member
I took a few peaches (straight from a farm), skinned them, then put the skins in 4 pint jars with a very weak DME solution. Three got nasty infections and had to be tossed, one got a good yeast infection. From that, I did a 100/1000ml stepped starter.
Brewed a beer with 66% Pils, 33% flaked wheat.
It fermented really fast, and flocculated really hard. I've never made a wheat beer so crystal clear before.
The yeast presented mild esters, some phenols, fruity nose, and a dry finish. Reminded me of a mix between WY2565 and WY1388.
I was surprised it wasn't harsher. I expected wild yeast to be a lot less refined, but the strain I got is actually a lot more subtle than a lot of commercial strains.
Brewed a beer with 66% Pils, 33% flaked wheat.
It fermented really fast, and flocculated really hard. I've never made a wheat beer so crystal clear before.
The yeast presented mild esters, some phenols, fruity nose, and a dry finish. Reminded me of a mix between WY2565 and WY1388.
I was surprised it wasn't harsher. I expected wild yeast to be a lot less refined, but the strain I got is actually a lot more subtle than a lot of commercial strains.