#wildyeast — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #wildyeast, aggregated by home.social.
-
Peshastin Saison. This beer was fermented with wild yeast that I caught from Saskatoon berries I picked on a hiking trail near Peshastin, WA.
The beer is a little bit fruity and very faintly tart. There's a nice maltiness despite it being fairly dry. It's a good culture that makes good beer, but nothing major is standing out here. I guess I'm quite fortunate to be able to kind of dismiss perfectly fine wild yeast cultures now, LOL
-
Peshastin Saison. This beer was fermented with wild yeast that I caught from Saskatoon berries I picked on a hiking trail near Peshastin, WA.
The beer is a little bit fruity and very faintly tart. There's a nice maltiness despite it being fairly dry. It's a good culture that makes good beer, but nothing major is standing out here. I guess I'm quite fortunate to be able to kind of dismiss perfectly fine wild yeast cultures now, LOL
-
Peshastin Saison. This beer was fermented with wild yeast that I caught from Saskatoon berries I picked on a hiking trail near Peshastin, WA.
The beer is a little bit fruity and very faintly tart. There's a nice maltiness despite it being fairly dry. It's a good culture that makes good beer, but nothing major is standing out here. I guess I'm quite fortunate to be able to kind of dismiss perfectly fine wild yeast cultures now, LOL
-
Peshastin Saison. This beer was fermented with wild yeast that I caught from Saskatoon berries I picked on a hiking trail near Peshastin, WA.
The beer is a little bit fruity and very faintly tart. There's a nice maltiness despite it being fairly dry. It's a good culture that makes good beer, but nothing major is standing out here. I guess I'm quite fortunate to be able to kind of dismiss perfectly fine wild yeast cultures now, LOL
-
Peshastin Saison. This beer was fermented with wild yeast that I caught from Saskatoon berries I picked on a hiking trail near Peshastin, WA.
The beer is a little bit fruity and very faintly tart. There's a nice maltiness despite it being fairly dry. It's a good culture that makes good beer, but nothing major is standing out here. I guess I'm quite fortunate to be able to kind of dismiss perfectly fine wild yeast cultures now, LOL
-
What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
-
What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
-
What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
-
What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
-
What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
-
I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
-
I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
-
I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
-
I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
-
I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
-
Wild yeast Elderflower Wit. I have this on tap as well, but they always taste a little better out of the bottle for some reason.
-
Wild yeast Elderflower Wit. I have this on tap as well, but they always taste a little better out of the bottle for some reason.
-
Wild yeast Elderflower Wit. I have this on tap as well, but they always taste a little better out of the bottle for some reason.
-
Wild yeast Elderflower Wit. I have this on tap as well, but they always taste a little better out of the bottle for some reason.
-
Wild yeast Elderflower Wit. I have this on tap as well, but they always taste a little better out of the bottle for some reason.
-
The dough rose so much I decided to just bake it today and skip the fridge ferment as there's not much bacteria in the culture anyway.
-
The dough rose so much I decided to just bake it today and skip the fridge ferment as there's not much bacteria in the culture anyway.
-
The dough rose so much I decided to just bake it today and skip the fridge ferment as there's not much bacteria in the culture anyway.
-
The dough rose so much I decided to just bake it today and skip the fridge ferment as there's not much bacteria in the culture anyway.
-
The dough rose so much I decided to just bake it today and skip the fridge ferment as there's not much bacteria in the culture anyway.
-
The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
-
The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
-
The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
-
The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
-
The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
-
Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
-
Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
-
Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
-
Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
-
Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
-
Picked some more juniper berries and (I think) chokecherry flowers at Dinosaur Ridge. I'll try capturing some yeast from these guys as well when I get home.
-
Picked some more juniper berries and (I think) chokecherry flowers at Dinosaur Ridge. I'll try capturing some yeast from these guys as well when I get home.
-
Picked some more juniper berries and (I think) chokecherry flowers at Dinosaur Ridge. I'll try capturing some yeast from these guys as well when I get home.
-
Picked some more juniper berries and (I think) chokecherry flowers at Dinosaur Ridge. I'll try capturing some yeast from these guys as well when I get home.
-
Picked some more juniper berries and (I think) chokecherry flowers at Dinosaur Ridge. I'll try capturing some yeast from these guys as well when I get home.
-
Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
-
Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
-
Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
-
Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
-
Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
-
I got my hands on what is supposedly the Ancient Egyptian sourdough culture that made some headlines a few years ago. On the left is the culture in white flour and on the right is emmer flour I've milled myself. I'm gonna build these up and make some bread and of course some of it will get into a beer at some point.
https://www.atlasobscura.com/articles/what-bread-did-ancient-egyptians-eat
-
I got my hands on what is supposedly the Ancient Egyptian sourdough culture that made some headlines a few years ago. On the left is the culture in white flour and on the right is emmer flour I've milled myself. I'm gonna build these up and make some bread and of course some of it will get into a beer at some point.
https://www.atlasobscura.com/articles/what-bread-did-ancient-egyptians-eat
-
I got my hands on what is supposedly the Ancient Egyptian sourdough culture that made some headlines a few years ago. On the left is the culture in white flour and on the right is emmer flour I've milled myself. I'm gonna build these up and make some bread and of course some of it will get into a beer at some point.
https://www.atlasobscura.com/articles/what-bread-did-ancient-egyptians-eat
-
I got my hands on what is supposedly the Ancient Egyptian sourdough culture that made some headlines a few years ago. On the left is the culture in white flour and on the right is emmer flour I've milled myself. I'm gonna build these up and make some bread and of course some of it will get into a beer at some point.
https://www.atlasobscura.com/articles/what-bread-did-ancient-egyptians-eat
-
I got my hands on what is supposedly the Ancient Egyptian sourdough culture that made some headlines a few years ago. On the left is the culture in white flour and on the right is emmer flour I've milled myself. I'm gonna build these up and make some bread and of course some of it will get into a beer at some point.
https://www.atlasobscura.com/articles/what-bread-did-ancient-egyptians-eat
-
My LIVE sourdough starter from Iowa decided to tour Puerto Rico en route to Oregon. ✈️🌍 It apparently was imbued with some Donroe Doctrine culture.
I briefly blamed geopolitics and closed airspace—but Breadtopia assures me starter survives 10 days in transit. Proof that wild yeast is tougher than logistics. 🍞
Screenshot of USPS tracking included for the curious.#Sourdough #BreadBaking #BakingLife #WildYeast #HomeBaking #Fermentation #BreadNerd
-
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
-
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
-
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
-
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
-
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
-
So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
-
So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
-
So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
-
So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.