Nothing quite like brewing a beer with unrepeatable results because of the accidents that took place during the process. It really sucks when it turns out to be a fantastic beer. I'm very happy to see you folks brewing again.
Fun to hear the musical interlude. I'm familiar with The Specials version of A Message To You Rudy, but didn't recognize this version. After a quick Google search, I see you used the original version by Dandy Livingstone. I didn't know The Specials version was a cover. Thanks for expanding my musical knowledge.
Glen, Your scientific proficiency is astounding! How you hit your data goals is uncanny. With the proper temps in the future, you should have better success. Will check back again. Thanks! - Marilyn
Really enjoyed your video. You have a great setup. The two stage yeast starter will definitely be something we are going to use. Thanks for sharing that knowledge. Cheers 🍻
Great video, I have tried blackberries from the market. I chop them and put them in a mason jar with a cup of water and teaspoon of sugar, shook it up and loosened the lid so it could breath. I did get the sewage smell one time, I put it in the fridge and tightened the lid down shut, which might have been its doom. My next experiment I did not put it in the fridge and did not tighten the lid. This was a success it did put a blackberry flavor in the beer.
This question is non related to the yeast. I have a book "Brewing Porters & Stouts" and the authors historical reading of "The London and Country Brewer" in the 1747 edition says at one point that author states he experienced Brewing, the the beer was brewed on the Entire system and that only Brown Malt was used. I'm thinking of trying it in a gallon test batch. What is your take on using only one malt for a Porter?
The English brewing books I have from that time period seem to lean towards beers with only one malt. Often brown malt was the only one used. I was thinking that this wild yeast would work well in one of the recipes from these books - next summer when the basement warms up.
Sierra Nevada used to use an open fermentation in addition to using brewer's yeast. Unsure if they're still using that method, but I doubt it, especially since they now have two breweries on opposite coasts of the USA.
Any chance you can cultivate a bit of that yeast and make another sourdough bread to pair with the beer next year? Heck go all out and make a cheese (yes I know the cheese wouldn't have yeast but it would be something that might be made back in ye olden times) as well and then for the tasting it can be the combination of the cheese, bread, and beer.
By the time you pitched that yeast culture it had been fully domesticated for a thousand generations. Wild means something else to me, maybe we could call it "glen2024".
I'm so glad you've brought the brewing channel back to life. Need to get myself back on track and fire up the grainfather
Nothing quite like brewing a beer with unrepeatable results because of the accidents that took place during the process. It really sucks when it turns out to be a fantastic beer. I'm very happy to see you folks brewing again.
Thanks for sharing the two stage starter for wild yeast. First time seeing that. I definitely want to experiment with that.
Thanks for the video
Fun to hear the musical interlude. I'm familiar with The Specials version of A Message To You Rudy, but didn't recognize this version. After a quick Google search, I see you used the original version by Dandy Livingstone. I didn't know The Specials version was a cover. Thanks for expanding my musical knowledge.
Glen, Your scientific proficiency is astounding! How you hit your data goals is uncanny. With the proper temps in the future, you should have better success. Will check back again. Thanks! - Marilyn
Really enjoyed your video. You have a great setup. The two stage yeast starter will definitely be something we are going to use. Thanks for sharing that knowledge. Cheers 🍻
I'm enjoying the video, learning about brewing and yeast, then I find myself singing along to Rudy..?
mind blown!
loved the video!
The music montage gives a great breaking bad feeling
Love this! Very interested in the yeast trials!
Your channels are all interesting and entertaining! I always learn so much.
Thanks for sharing, I'll give it a try this spring with my cherry tree in the back yard...
"brew for you and your buds!"
Love this video, do an open ferment in the basement .
Great video, I have tried blackberries from the market. I chop them and put them in a mason jar with a cup of water and teaspoon of sugar, shook it up and loosened the lid so it could breath. I did get the sewage smell one time, I put it in the fridge and tightened the lid down shut, which might have been its doom. My next experiment I did not put it in the fridge and did not tighten the lid. This was a success it did put a blackberry flavor in the beer.
This question is non related to the yeast. I have a book "Brewing Porters & Stouts" and the authors historical reading of "The London and Country Brewer" in the 1747 edition says at one point that author states he experienced Brewing, the the beer was brewed on the Entire system and that only Brown Malt was used. I'm thinking of trying it in a gallon test batch. What is your take on using only one malt for a Porter?
The English brewing books I have from that time period seem to lean towards beers with only one malt. Often brown malt was the only one used. I was thinking that this wild yeast would work well in one of the recipes from these books - next summer when the basement warms up.
I may even have the London and Country Brewer in my collection - I’ll have to look when I get back after New Year.
I recognize your montage music from the movie Chef. Good choice.
I haven’t seen that - I’ll have to look it up.
Sierra Nevada used to use an open fermentation in addition to using brewer's yeast. Unsure if they're still using that method, but I doubt it, especially since they now have two breweries on opposite coasts of the USA.
Any chance you can cultivate a bit of that yeast and make another sourdough bread to pair with the beer next year? Heck go all out and make a cheese (yes I know the cheese wouldn't have yeast but it would be something that might be made back in ye olden times) as well and then for the tasting it can be the combination of the cheese, bread, and beer.
By the time you pitched that yeast culture it had been fully domesticated for a thousand generations. Wild means something else to me, maybe we could call it "glen2024".
Wow! How do you live without air conditioning.
We live a block from Lake Ontario, so even in the summer there is a really good cool breeze from the lake.
@GlenAndFriendsBrewHouse that's awesome
Canada.