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Bill Davidsen
 
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Default Wild yeast

Not living in the right valley in Europe, I still find the idea of using
wild yeast interesting. Has anyone tried this (deliberately) and if so
what were the results?

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-bill davidsen )
"The secret to procrastination is to put things off until the
last possible moment - but no longer" -me
Beer blog: http://www.tmr.com/~davidsen/beer
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Randal
 
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I've had some experiments from a local micro that have used
"cultivated" wild yeast. They have a staff microbiologist who
cultivated 7 wild yeast isolates from wild raspberries growing in
Cheyenne Canyon Colorado. They didn't ferment out their beers with the
yeast but rather innoculated finished conventional beers with honey and
the wild yeast isolates.

The results have been good to phenominal IMO. At the merely good side
the beers have been slightly lactic but rather one-dimensional and
sometimes "Orvallish". On the phenominal side they made a "sour wheat"
that went through the entire sweet-tart profile I haven't tasted the
like of since I had Cantillon Iris on tap.

_Randal

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Sam Wigand
 
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Bill Davidsen wrote:
> Not living in the right valley in Europe, I still find the idea of using
> wild yeast interesting. Has anyone tried this (deliberately) and if so
> what were the results?
>


I am currently using wild yeast to ferment an 'elderflower champagne'.
It relies on wild yeasts living on the elderflowers.
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___________________________________________
Sam Wigand

"Quaggy River Brewery"
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