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OpenSights

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I asked a mod if I could post this, he said yes, but if the thread goes out of control it’ll get yanked. As a mod myself I appreciate the position and duties. So let’s not have this deleted.

If you are in anyway grossed out, have a weak stomach and are at work, don’t click the link!

If you click the link you have the chance of being scared for life!

The video at the bottom is worth watching if you get that far....


https://pulptastic.com/craft-beers-are-so-2015/
 
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Pure marketing exercise, obviously, but I honestly don't care where the yeast/bacteria comes from as long as it makes good beer.
 
Organisms are what they are. If it's isolated and grown up, it really doesn't matter since all you've got is a pure cell culture. No different from the Rogue beard yeast beer.

So I don't really get the gross out factor. The issue is whichever LAB is isolated may not work particularly well (may not produce desirable character if it will ferment wort at all). A woman tried to make beer (or was it bread? Probably both have happened) from vaginal yeast. But if I recall correctly vaginal yeast will not ferment wort, so rather pointless endeavor apart from the gimmick.
 
Incoming Brulosophy test for regular lactic acid versus vaginal in kettle sour.

And will not be surprised by the result that out of 21 tasters an insignificant number could tell the difference but that a highly significant number beat the crap out of Marshal once the variable was revealed.
 
Organisms are what they are. If it's isolated and grown up, it really doesn't matter since all you've got is a pure cell culture. No different from the Rogue beard yeast beer.

So I don't really get the gross out factor. The issue is whichever LAB is isolated may not work particularly well (may not produce desirable character if it will ferment wort at all). A woman tried to make beer (or was it bread? Probably both have happened) from vaginal yeast. But if I recall correctly vaginal yeast will not ferment wort, so rather pointless endeavor apart from the gimmick.

I was wondering if they would need to ferment it close to human body temp.
 
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