Timeline for Capturing wild yeasts?
Current License: CC BY-SA 2.5
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 26, 2010 at 3:31 | comment | added | Juanote | Yeah, it's a wine yeast, from one perspective, which is also basically the same thing as an ale yeast. I think we're dealing with Saccharomyces cerevisiae either way. Meaning, it'll ferment into a funky farmhouse-style beer, most likely. The difference being that my culture came from un-inoculated wine-- so it was the native yeast that came in on the skins, so there's a variety in there, to be sure. It'll be top-fermenting either way. | |
| Oct 19, 2010 at 13:02 | comment | added | Mattress | haha that's awesome, I've actually just done the same exact thing this past week or so. My question with this method is: since it was hanging out on grapes this is most likely more like a wine yeast than an ale yeast right? Not that that matters to me at this point, just curious. | |
| Oct 19, 2010 at 2:51 | comment | added | Juanote | ps adding some Fermaid K yeast nutrients will help this all along. | |
| Oct 19, 2010 at 2:49 | history | answered | Juanote | CC BY-SA 2.5 |