brownni5
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I just brewed for my gluten-intolerant wife a hard seltzer with GF Oslo Kveik from Bootleg Biology - too early to say if this is going to turn out well. Since there is no seltzer forum yet, I thought I'd ask here. Anything keeping me from harvesting that GF yeast for future use?
The initial media was malted sorghum wort, I don't plan on adding anything to halt fermentation (i.e. campden, etc.).
Harvesting and reusing beer yeast is nothing new to me, so I understand that process. But adding this to barley wort and building up that way would defeat the purpose of having a GF yeast on hand. Worst case scenario, I could get some sorghum malt and build up the unused portion of yeast with that for future use.
The initial media was malted sorghum wort, I don't plan on adding anything to halt fermentation (i.e. campden, etc.).
Harvesting and reusing beer yeast is nothing new to me, so I understand that process. But adding this to barley wort and building up that way would defeat the purpose of having a GF yeast on hand. Worst case scenario, I could get some sorghum malt and build up the unused portion of yeast with that for future use.
