On 22 Apr, 13:59, "no" > wrote:

> . I make beer, so am always careful about
> temperature and yeast when there's a 5-gallon batch at stake. Beer yeast is
> particularly sensitive to temperature because it's bred for slow
> fermentation. I also sometimes make beer bread using homebrew with live
> yeast, just (unpasteurized) homebrew, flour, and salt. It's also a slow
> rise process, producing decent flavor and texture and not sour at all. It
> would probably make better bread, but worse beer, without the hops.

Hi,
The first thing that I thought when I read your original post was 'is
some other brewer's / commercial yeast getting in to the starter?'

Is this a possibility? This is the first time I've read anyone
complain about the stability of Carl's starter. It reminds me of
complaints about starters made using commercial yeast.

Jim