Timeline for Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Current License: CC BY-SA 2.5
3 events
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| Feb 4, 2011 at 15:48 | vote | accept | STW | ||
| Jan 30, 2011 at 16:43 | comment | added | Marc Bollinger | You're spot-on about how it's done, and why it works, but the key ingredient to wild fermentation are the latent bacteria and yeast in the air. Lambics, brewed in a particular part of Belgium, have a very specific natural balance of certain bacteria and wild yeast that, over centuries, have been determined to taste good. The likelihood that the same, or similar, distribution of organic particulates exist in your backyard are low, unless you live in Pajottenland. | |
| Jan 28, 2011 at 16:37 | history | answered | STW | CC BY-SA 2.5 |