#wildyeastftw — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #wildyeastftw, aggregated by home.social.
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Wild yeast Elderflower Wit
This is so good. Obviously I'm biased because I brewed it, but it's just so nice and refreshing and delicious. Elderflower is definitely present in the nose and flavor. Tastes great on a warm summer afternoon.
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Wild yeast Elderflower Wit
This is so good. Obviously I'm biased because I brewed it, but it's just so nice and refreshing and delicious. Elderflower is definitely present in the nose and flavor. Tastes great on a warm summer afternoon.
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So, today I was bottling some of the elderflower wit I made and also drinking a bottle of Grandad's Tree Beer and then I had the brilliant idea to refill the freshly emptied bottle with primed wit, there's grandad's yeast in the bottom of the bottle so maybe it'll taste different? IDK FAFO is the name of this game.
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So, today I was bottling some of the elderflower wit I made and also drinking a bottle of Grandad's Tree Beer and then I had the brilliant idea to refill the freshly emptied bottle with primed wit, there's grandad's yeast in the bottom of the bottle so maybe it'll taste different? IDK FAFO is the name of this game.
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Homegrown and homemade Moscato wine, wild/spon fermented. It would be biodynamic, except I used sorbate and back sweetened because Moscato and also I prefer it that way.
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Homegrown and homemade Moscato wine, wild/spon fermented. It would be biodynamic, except I used sorbate and back sweetened because Moscato and also I prefer it that way.
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Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
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Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
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My SIL gave us some of her sourdough culture when we were in Colorado. Today I made our first boule with fresh milled flour. Also made one with store bought white flour to compare.
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My SIL gave us some of her sourdough culture when we were in Colorado. Today I made our first boule with fresh milled flour. Also made one with store bought white flour to compare.
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A dark one for @pejacoby
This is a wild yeast Baltic Porter 10% abv and probably five ish+ years old by now. It's a bit tarter than the last time I had it but still good.
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A dark one for @pejacoby
This is a wild yeast Baltic Porter 10% abv and probably five ish+ years old by now. It's a bit tarter than the last time I had it but still good.
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So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
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So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
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Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
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Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
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Drinking some Palatki Saison this afternoon. This is brewed with my homegrown Glacier and Mt Hood/Tettnang hops and fermented with a wild yeast culture I originally captured from some juniper berries I picked near the Palatki heritage site outside of Sedona AZ.
The beer is fruity and slightly tart with some notes of fresh hay. Bitterness takes a back seat but is still present.
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Drinking some Palatki Saison this afternoon. This is brewed with my homegrown Glacier and Mt Hood/Tettnang hops and fermented with a wild yeast culture I originally captured from some juniper berries I picked near the Palatki heritage site outside of Sedona AZ.
The beer is fruity and slightly tart with some notes of fresh hay. Bitterness takes a back seat but is still present.
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Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.
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Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.