wild

I've tried wrangling wild yeast a few times, with no success. One time nothing, not even mould. Anyway this time I used a couple blackberries and a crabapple. Success! The wort had a 1.043 OG and ended (at least short term) on 1.010, so a minimum respectable (for an English ale, and a wild...

a primitive wild ferment 1.get raw honey, water [not tap], fruit [optional] 2.put fruit in gallon jar [or larger] [if using dried herbs, make a tea then pour it with herbs into jar, let cool to room temp] 3.combine ~1 part honey with ~4 parts water [more or less] 4.pour honey water over fruit...

Yeast can be the difference between a good recipe and a great recipe. I have been making cider, wine and mead for over a year now and I am learning quite a bit about the strains out there and what they can bring to the table. While experimenting with the prominent strains found at my local home...

In the simplest of terms, beer fermentation consists of yeast converting simple sugars into alcohol. There are versions of this process happening all over the world, to all sorts of sugars, by innumerable strains of yeast. What this means for you, is that your local homebrew shop isn't the only...

In the simplest of terms, beer fermentation consists of yeast converting simple sugars into alcohol. There are versions of this process happening all over the world, to all sorts of sugars, by innumerable strains of yeast. What this means for you, is that your local homebrew shop isn't the only...

So I am planning on starting my own small Wild/Sour project; I've really gotten into the broad style over the past few years thanks to Suarez Family Brewing and Plan Bee brewing, both relatively local to me. So in honor of launching, I figured I'd document my first Mixed Fermented Belgian...

I put over a batch of mead now a month ago with good quality local honey and added some raisins and prunes for nutrients. I’m doing a wild fermentation without any added yeasts or sulfites. It took a bit for fermentation to start but is now bubbling - however slowly. I’ve read from other sources...

Hey Everyone! I live in Central Oregon and was hoping for some clarification on what this grain is? It looks like wild wheat to me, but I get mixed information when I try googling it so I'm hoping to get some input. If it is wild wheat I plan on attempting to malt a small 1-2lb batch of it and...

I am new to homebrewing and have 3 half-gallon batches going. I have one half-gallon of cyser that I started yesterday. It already has about 3/8 inch of lees on the bottom rim (there's a bit of a slope, so I'm not sure it's that thick all the way across). I have an airlock on it and it doesn't...

Hello Beer-internet! So I'm running low on space inside my small house and I'm considering building a small air-tight unit on the side of my house to hold all of my smaller 1-5 gal fermenters that are housing long aging sours. Is that a terrible idea? I've only been making sours for a little...

Hello, Just to gather some information, I recently made a Tepache from the skin of one organic pineapple with some cane sugar, cinnamon and ginger. Unlike my last batch which had no problem (beside the usual souring if left fermented too long), this batch half was consumed 24h after still the...

I had an idea where I would dissolve some table sugar into boiling water, and collect the cooled, sugary water in a large mason jar, then take the mason jar out into the woods (away from critters) to sit a few days. I would then wash whatever I collected and pitch it in the next batch. I would...

I'm interested to know if people have experience of opening bottled and fully carbonated beers to add Brett to them at a later date? The inspiration came after a recent batch of Tripel turned out pretty poor; however, at the time of bottling I put aside 6 bottles to which I added dregs from a...

Hey everyone! I've been brewing beer for some time now and have come across a very strange issue. At first I thought it was an oxidation problem, but after being incredibly careful with my racking and bottling, I am starting to think it may be something else. Now, I am not saying my bottling is...

Brewers are constantly pushing the envelope with crazy new techniques but just when you think brewing technique can't get any more eccentric, someone proposes an idea so radical it practically blows your mind. I just finished reading the most recent issue of Zymurgy, and Charlie Papazian just...

I guess I'm crossing a threshhold into a new era a brewing here. I went into the brew store and realized I could only afford a couple packs of yeast and a 5# bag of priming sugar. I'm thinking through a new approach to beer, namely, brewing from the backyard. I'm trying to figure out how to...