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Old 03-18-2012, 06:25 PM   #141
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Quote:
Originally Posted by Reno_eNVy View Post
. . . . It will be used to "sour" a gallon of the main batch.
Interesting, what will you be using to "sour" your gallon? I've been using my juniper berry yeast since this thread started and have yet to see anything sour from them.

Still, a sahti made with juniper berry yeast sounds intrigueing and is probably more traditional than using any other yeast. Brew on my friend and keep us updated.
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Old 03-18-2012, 09:34 PM   #142
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Quote:
Originally Posted by COLObrewer View Post
Interesting, what will you be using to "sour" your gallon? I've been using my juniper berry yeast since this thread started and have yet to see anything sour from them.

Still, a sahti made with juniper berry yeast sounds intrigueing and is probably more traditional than using any other yeast. Brew on my friend and keep us updated.
Hmm, I dunno just figured there'd be a funk to it.
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Old 03-18-2012, 09:38 PM   #143
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My wild yeast experiment had an odd off flavor, but I wouldn't describe it as a belgian funk. It did ferment very dry.
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Old 03-18-2012, 11:00 PM   #144
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Your's may have some funk, I guess it all depends on your process and if funk strains are captured.

 
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Old 03-18-2012, 11:10 PM   #145
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Wow! 2 years later and 2 of the principle players still responding.

It would be very interesting to continue experimenting to find out the best uses and temperatures. For example, would the captured yeast do better in a light or dark beer? Ale or lager? Fermented cold or warm?

Maybe there is one combination that the captured yeast would make a great choice, even better than any commercial strain.

Who here can do DNA experiments on commercial and wild yeasts and classify the differences?

I may have to give wild yeast capture a try!

 
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Old 03-19-2012, 12:02 AM   #146
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I wasn't thinking belgian funk just.... not clean. And I'm glad it gets dry. That's what I wanted.
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Old 07-25-2012, 07:38 PM   #147
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Quote:
Originally Posted by Reno_eNVy View Post
I wasn't thinking belgian funk just.... not clean. And I'm glad it gets dry. That's what I wanted.
Reno, How'd your "sahti" turn out? Used my juniper yeast in some saison a couple days ago with some wyeast 3724 alongside for comparison.
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Old 07-25-2012, 09:26 PM   #148
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Unfortunately I wasn't able to get yeast but instead a bunch of other nasty stuff.

But the regular non-wild sahti was amazing. It even won a gold medal in category 23 and 2nd place in Best-in-Show
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Old 07-26-2012, 12:13 PM   #149
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Quote:
Originally Posted by Reno_eNVy View Post
Unfortunately I wasn't able to get yeast but instead a bunch of other nasty stuff.

But the regular non-wild sahti was amazing. It even won a gold medal in category 23 and 2nd place in Best-in-Show
Well, you wanted some funk right? Dangit, sorry to hear it, congrats on the other though.
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Old 07-26-2012, 04:07 PM   #150
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Quote:
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Well, you wanted some funk right?
HA! Yeah I was kind of expecting that response

Nah, it was loaded with mold and other obviously non-yeast organisms.
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