Alright. Since I'm a viking age reenactor, I've been experimenting with some iron age brews for a little while. This summer I'm also working as a guide on a reconstructed Viking farmstead.
The thing is that I'd like to do a brew as primitive as I can get, without too much fuss. That is, I'm going to make gruit ale with stone-ground malt and self-picked herbs, and ferment it in a wooden bucket.
I've been wondering what yeast I should use, and figured I should try to catch my own. I've been reading around a bit on the forums, and surfed the web for resources, but I'm still a bit confused.
First I put a glass with a mixture of water, honey and a little bit of flour by an open window. Then I figured maybe some elderflowers in the mix could hasten the process. Then again today I found some unripe apples, I took some of the skin and threw it into the glass as well. Now I'm just waiting. I figure the pollen and the appleskin, as well as the flour might contain wild yeast spores? Is there anything I should do differently?
Beer has food value, but food has no beer value.