Ive been reading numerous recipes in preparation for my first brew, and im confused between two types of recipes:
The first generally involves boiling ginger, adding sugar, champagne yeast, fermenting, backsweetening with nonfermentable sugars, priming, and bottling.
The second involves growing wild yeasts and bacteria in a semiopen container, and adding nonsanitised ingredients daily. This confuses me, as it seems like a great way to catch an infection and spoil the beer.
Is there anything I am missing? Is there a noticeable difference in taste? Is there any other benefit to the second approach?