#wildyeast — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #wildyeast, aggregated by home.social.
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Wild yeasties are all happy this morning and ready for the brew day! Hive came from my bee hive (comb, honey and bees). GrandDad came from juniper berries my wife snagged at Granddad's Bluff in LaCrosse, WI. The unlabeled is my 'abbey' culture that originally I caught from my neighbor's raw honey back in 2013.
I'll be brewing a Honey Tripel (thanks to all who voted in the poll!) for the abbey, and Saison for the two new recruits.
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Wild yeasties are all happy this morning and ready for the brew day! Hive came from my bee hive (comb, honey and bees). GrandDad came from juniper berries my wife snagged at Granddad's Bluff in LaCrosse, WI. The unlabeled is my 'abbey' culture that originally I caught from my neighbor's raw honey back in 2013.
I'll be brewing a Honey Tripel (thanks to all who voted in the poll!) for the abbey, and Saison for the two new recruits.
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Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
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Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
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Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
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Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
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Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
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I made some Tepache today with the left over rind and core of a pineapple we cut up and ate last weekend. In addition to the pineapple rind, I added: 1 cinnamon stick, a dash or two of cayenne powder, 1/2 cup brown sugar and then topped the gallon jar with filtered water and put an airlock on it.
Wild yeast and bacteria from the rind will ferment this over the next couple of days.
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I made some Tepache today with the left over rind and core of a pineapple we cut up and ate last weekend. In addition to the pineapple rind, I added: 1 cinnamon stick, a dash or two of cayenne powder, 1/2 cup brown sugar and then topped the gallon jar with filtered water and put an airlock on it.
Wild yeast and bacteria from the rind will ferment this over the next couple of days.
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Roggenbrot.
#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram
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Roggenbrot.
#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram
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Brewing up some oat saison today!
First wort hopping with homegrown Glacier hops, will finish with homegrown Tettnanger and Mt Hood. I'll be splitting the fermentation among my local wild yeast, Ebbegarden kveik, Marem berm and 34/70 lager yeast.
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Brewing up some oat saison today!
First wort hopping with homegrown Glacier hops, will finish with homegrown Tettnanger and Mt Hood. I'll be splitting the fermentation among my local wild yeast, Ebbegarden kveik, Marem berm and 34/70 lager yeast.