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Old 06-16-2013, 09:52 PM   #381
jglazer
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Photo of wild yeast fermenting, looks pretty healthy and active:
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Old 06-19-2013, 03:07 AM   #382
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Wow, I'd say that yeast is working pretty good!
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Old 06-19-2013, 12:31 PM   #383
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Yea, the wild yeast was isolated to a single strain on a plate and then grew from there. I have to admit it wasn't my doing, it comes from a brewery who is opening soon and they collected wild yeast around their town and worked with someone to isolate a few strains they caught and picked the best one after some test batches. Here's a link if anyone is interested: http://hawriverales.blogspot.com/201...ars-fruit.html

 
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Old 06-20-2013, 10:57 AM   #384
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Quote:
Originally Posted by jglazer View Post
Yea, the wild yeast was isolated to a single strain on a plate and then grew from there. I have to admit it wasn't my doing, it comes from a brewery who is opening soon and they collected wild yeast around their town and worked with someone to isolate a few strains they caught and picked the best one after some test batches. Here's a link if anyone is interested: http://hawriverales.blogspot.com/201...ars-fruit.html
That was a good read, quite interesting the critters they pulled from the air!
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Old 07-09-2013, 03:26 PM   #385
Haputanlas
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Quote:
Originally Posted by jglazer View Post
Photo of wild yeast fermenting, looks pretty healthy and active:
Updates on how this tastes? Very curious about that wild yeast.
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Old 07-09-2013, 03:55 PM   #386
jglazer
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I love it! Unfortunately this is the only time I've made it so I cant compare to how it normally tastes. The yeast is def. a Saison style yeast with some esters when drinking at lower temps like 35-45, then it turns into a really really smooth mouthfeel and really smooth mild taste that you can drink 3-4 before you realize.

OG-1.036 -> FG 1.011
I used the same recipe as listed in this post to the T except the wild yeast which I used about ~140 billion cells
Fermented at ~67 the entire time

Overall this recipe is solid. I will be making this again and will probably use another type of yeast because I love the beer itself. I've not made anything with as good of a mouhtfeel as this and I can drink a bunch without feeling gross or drunk.

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Old 07-10-2013, 03:49 AM   #387
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Quote:
Originally Posted by jglazer View Post
I love it! Unfortunately this is the only time I've made it so I cant compare to how it normally tastes. The yeast is def. a Saison style yeast with some esters when drinking at lower temps like 35-45, then it turns into a really really smooth mouthfeel and really smooth mild taste that you can drink 3-4 before you realize.

OG-1.036 -> FG 1.011
I used the same recipe as listed in this post to the T except the wild yeast which I used about ~140 billion cells
Fermented at ~67 the entire time

Overall this recipe is solid. I will be making this again and will probably use another type of yeast because I love the beer itself. I've not made anything with as good of a mouhtfeel as this and I can drink a bunch without feeling gross or drunk.
Give it a whirl with a few different English strains and see how it stacks up.

Maybe Nottingham, S-04, 1968, etc.....
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Old 07-12-2013, 02:48 AM   #388
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Thinking about doing this but adding some victpry malt. Anyone tried this?
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Old 07-12-2013, 02:49 AM   #389
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Quote:
Originally Posted by rockbasementbeer
Thinking about doing this but adding some victpry malt. Anyone tried this?
Victory. Damn small iphone keyboard
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Old 07-12-2013, 04:11 AM   #390
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Thinking about doing this but adding some victory malt. Anyone tried this?
I have done that many many times, I think my ratios are in the OP if I recall...
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