ReverseApacheMaster
Well-Known Member
Sorry if these seem like paranoid questions; I don't want to get myself or anybody else sick.
1. I understand when using wild yeasts the first major player will be enterobacteria, which (according to Wild Brews) stays active for 1-2 months. This would not be an issue for a lambic fermented for several months to several years. However, if I catch wild yeasts should I experience any problems consuming a beer brewed with wild yeasts fermented with regular beer timeframes, e.g. 3 weeks primary fermentation and 3 weeks bottle conditioning? I'd rather not brew something that turns out to be a 12oz liquid culture of e.coli and get sick.
2. If I am successful in capturing wild saccharomyces, when I step up the initial culture to create an appropriate pitching volume will I experience new enterobacterial growth before saccharomyces ferment, or will the saccharomyces be able to keep the enterobacteria at bay during fermentation?
1. I understand when using wild yeasts the first major player will be enterobacteria, which (according to Wild Brews) stays active for 1-2 months. This would not be an issue for a lambic fermented for several months to several years. However, if I catch wild yeasts should I experience any problems consuming a beer brewed with wild yeasts fermented with regular beer timeframes, e.g. 3 weeks primary fermentation and 3 weeks bottle conditioning? I'd rather not brew something that turns out to be a 12oz liquid culture of e.coli and get sick.
2. If I am successful in capturing wild saccharomyces, when I step up the initial culture to create an appropriate pitching volume will I experience new enterobacterial growth before saccharomyces ferment, or will the saccharomyces be able to keep the enterobacteria at bay during fermentation?