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Old 06-23-2012, 04:29 AM   #11
RJS
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This will be the first barrel project in the monastery since the 90's.
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Old 06-23-2012, 11:23 AM   #12
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Hey RJS - very cool project you've got going. Btw, you might find some good info over at the lambic & wild brewing forum. Several folks (including myself) have been playing with local, wild yeast fermentation. It's pretty amazing how well these projects can turn out. Good luck with yours!
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Old 06-23-2012, 12:19 PM   #13
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Cool project. BTW, that "barrel tool" looks suspiciously like a masonry chisel.

I've never done anything with a barrel. I'm intrigued.
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Old 08-02-2012, 10:26 PM   #14
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ive since filled 2 barrels. been super busy renovating brewhouse, new stainless fermentors, stainless countertops in fermentation house, and brewing. we will see how the beers turn out in a year. Good learning experience because i can see why we stopped our barrel projects a decade ago. Its a lot of work trying maintain barrels when your also trying to keep production of our flagships going, with all the ordering, inventory, brewing, cleaning, et cetera. Im done with barrels. Leaks are annoying too. Even if you get a new barrel, out here in the jungle a bore bug can make 5 holes in one night. Im glad i got it out of my system. Of course, if more than 1 monk were involved i could see it being enjoyable.
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Old 03-25-2016, 02:13 PM   #15
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Alright, I'm bumping this old friend. I want to know what ever happened with the wild yeast capture and how the beers have turned out.

I'm on this interesting kick about sourdough breads/sourdough cultures, Rye beers and Rye Breads, and using things interchangeably. I'm thinking about brewing a small batch of rye beer with a sourdough culture starter, and baking a rye bread with the krausen from a rye ale (which was called a "Barm" in the 18th century.)

And also doing something like the Maltose falcons did with the King Midas beer and bake a sourdough rye bread that would be used to ferment the beer with naturally.

Michael Tonsmiers done some interesting stuff like this on his blog.

I'm also looking at culturing my own sourdough starter from my natural environment too definitely not as nice as Kuai though... more like Downtown Detroit (actually hamtramck) we have a lot old grape arbors with grape that the polish immigrants all made wine with back in the day that I'd like to see what I can get off their yeast this summer.

So I want an update on your wild brewing experiments.
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Old 03-25-2016, 02:18 PM   #16
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I can't imagine ever having a better job title than Head Brewer at a Hindu monastery in Kaui.

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