I'm planning a coolship beer this week. I just went to a restaurant supply store and picked up a good sized buffet pan (stainless steel) that will hold up to 5 gallons for about $20. I'm building a little wooden roof for it to keep our rain and bird **** and covering the coolship with window screen material. I'm just going to put this on the top of my flat roof (I live inner-city) and hopefully something magical happens! I'm hoping for some sourness and I want it to be 100% wild.
How long should I leave it outside before I transfer it to a secondary with all of my captured bugs and yeast? Any other tips?
FYI the temperature of my city is about 20-30C (70-85F) in the days and 10-15C (50-50F) at night.
I was planning on doing a standard saison style base beer, any other base beer style that you would suggest?
Also, is there much risk of catching something really bad... like it will make me sick if I drink it? haha
I don't know how his turned out, but I'll tell ya you can use pretty much anything to catch yeast. Bigger is always better, but even a mason jar can work.
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