#wildyeast — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #wildyeast, aggregated by home.social.
-
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.
-
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 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
-
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.
-
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.
-
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.
-
Pretty sure we're at (or extremely close to) terminal gravity on the wild yeast (abbey culture) saison. Temperature correction puts it at 1.0056 making this beer around 5.6% abv.
I'll probably package it sometime later this week, and the kegged half should be ready for Christmas.
-
Pretty sure we're at (or extremely close to) terminal gravity on the wild yeast (abbey culture) saison. Temperature correction puts it at 1.0056 making this beer around 5.6% abv.
I'll probably package it sometime later this week, and the kegged half should be ready for Christmas.
-
Drinking some Hive Saison. Wild fermented with a yeast culture grown up from honey, comb, and even a few unfortunate worker bees from my hive.
-
Drinking some Hive Saison. Wild fermented with a yeast culture grown up from honey, comb, and even a few unfortunate worker bees from my hive.
-
Granddad's Kernza Saison has finally cleared (now that there's like 8 bottles left). Now it tastes great and looks great too.
-
Granddad's Kernza Saison has finally cleared (now that there's like 8 bottles left). Now it tastes great and looks great too.
-
Palatki kernza saison is finally carbonated, though it feels like it could be a little bit more carbonated than it is. Regardless it's quite delicious, somewhat tart, a little funky, very fruity.
-
Palatki kernza saison is finally carbonated, though it feels like it could be a little bit more carbonated than it is. Regardless it's quite delicious, somewhat tart, a little funky, very fruity.
-
Granddad's Kernza Summer Saison.
-
Granddad's Kernza Summer Saison.
-
Last night I had an uncarbed pint of the wild yeast saison I dry hopped with Calypso. It is tasting really good, the intense fruitiness from the hops meshes really well with the slight tartness and funky esters from the fermentation. I'm looking forward to how this is going to be once it's fully carbonated.
-
Last night I had an uncarbed pint of the wild yeast saison I dry hopped with Calypso. It is tasting really good, the intense fruitiness from the hops meshes really well with the slight tartness and funky esters from the fermentation. I'm looking forward to how this is going to be once it's fully carbonated.
-
The Leavenworth cherries are starting to show signs of life now.
-
The Leavenworth cherries are starting to show signs of life now.
-
Two new yeast capture attempts, one with Saskatoon berries from the riverside in Pashastin and one with wild cherries from the riverside park in Leavenworth.
-
Two new yeast capture attempts, one with Saskatoon berries from the riverside in Pashastin and one with wild cherries from the riverside park in Leavenworth.
-
Wild yeast Honey Tripel: used honey from my hive instead of candi sugar; fermented with wild yeast originally harvested from my neighbor's honey about 12 years ago.
Aroma of honey in the nose that follows through in the flavor along with the fruity and vanilla/clove flavor typical of this yeast, not sour, good balance of bitter and sweet, easy to drink after a day's work in the garage and garden.
-
Wild yeast Honey Tripel: used honey from my hive instead of candi sugar; fermented with wild yeast originally harvested from my neighbor's honey about 12 years ago.
Aroma of honey in the nose that follows through in the flavor along with the fruity and vanilla/clove flavor typical of this yeast, not sour, good balance of bitter and sweet, easy to drink after a day's work in the garage and garden.
-
Granddad's Saison, fermented with wild yeast captured from juniper berries foraged on Grandad's Bluff near La Crosse, WI.
It has a really nice fruity character, some funk in the aroma, and really low phenols (maybe none but I don't trust myself in this regard). Overall, I'm very pleased with how this beer turned out.
-
Granddad's Saison, fermented with wild yeast captured from juniper berries foraged on Grandad's Bluff near La Crosse, WI.
It has a really nice fruity character, some funk in the aroma, and really low phenols (maybe none but I don't trust myself in this regard). Overall, I'm very pleased with how this beer turned out.
-
Bottling the Granddad's Bluff saison. First beer this newly caught culture has made and it's tasting pretty good, judgement reserved until it's fully carbed, but I'm thinking it's gonna be good.
-
Bottling the Granddad's Bluff saison. First beer this newly caught culture has made and it's tasting pretty good, judgement reserved until it's fully carbed, but I'm thinking it's gonna be good.
-
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.
-
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.
-
It's incredible the difference in flavor between the bottled saison and the exact same beer on tap. Carb levels are different for sure, but even drinking the last of this bottle two hours later it's still so different. Maybe I should try naturally carbonating the keg next time?
-
It's incredible the difference in flavor between the bottled saison and the exact same beer on tap. Carb levels are different for sure, but even drinking the last of this bottle two hours later it's still so different. Maybe I should try naturally carbonating the keg next time?
-
My attempt to revive the wild yeast I collected from the Bahamas that's been lying dormant in a jar in my fridge for 8-9 years seems to have succeeded.
-
My attempt to revive the wild yeast I collected from the Bahamas that's been lying dormant in a jar in my fridge for 8-9 years seems to have succeeded.
-
I have had this bottle of saison sitting in a small tub of oxyclean solution near the garage door to help remove the label from the bottle for a few days. I opened the garage door this morning and the sun shone on it for a while and when I came back from working in the yard the bottle had opened itself so I put it in the freezer to cool down for a while and now I'm drinking it.
-
I have had this bottle of saison sitting in a small tub of oxyclean solution near the garage door to help remove the label from the bottle for a few days. I opened the garage door this morning and the sun shone on it for a while and when I came back from working in the yard the bottle had opened itself so I put it in the freezer to cool down for a while and now I'm drinking it.
-
It's too nice out to not sit in the sun and drink some saison during my lunch break today.
-
It's too nice out to not sit in the sun and drink some saison during my lunch break today.
-
Hey, look at that, The Granddad's Bluff yeasties got happy! A few days ago I was considering putting it in the fridge to crash and decant for a potential second round. Procrastination FTW!
-
Hey, look at that, The Granddad's Bluff yeasties got happy! A few days ago I was considering putting it in the fridge to crash and decant for a potential second round. Procrastination FTW!
-
Kegging and bottling my wild 'abbey' culture saison. Hopefully I have enough string to tie all these corks. I crammed my bouncer filter full of a copper scrubber thingy to help remove some sulfur from the beer. It seems to have worked based on drinking the last bottle that didn't get filled completely.
-
Kegging and bottling my wild 'abbey' culture saison. Hopefully I have enough string to tie all these corks. I crammed my bouncer filter full of a copper scrubber thingy to help remove some sulfur from the beer. It seems to have worked based on drinking the last bottle that didn't get filled completely.