Spontaneous Fermentation

[unclepumble]

I brewed a stout Last saturday and left the OG sample in the Trail jar on my kitchen window.

When I came down this morning I was greeted with this

No yeast pitched by me so its gotten in by itself.

I'm going to leave it and compare for taste against its big brother at the weekend.

UP

 

[fran]

hehe could it have been the brewing fumes from your house wich did it :rofl:

 

[evanvine]

No yeast pitched by me so its gotten in by itself.

Wild or bad husbandry? :whistle:

 

[mr_spin]

I read an article once where one of the belgium brewers leave their wort out in their open room for the natural yeast to ferment... there's confidence for you.

 

[luckyeddie]

I read an article once where one of the belgium brewers leave their wort out in their open room for the natural yeast to ferment... there's confidence for you.

A number of the Trappist monasteries used to leave their FVs open - I believe Westvleteren may still do. They are certainly not as paranoid about wild yeasties as we - and especially the Americans - are.

The Brussels area is famous for Lambic brewing - in that process the natural atmospheric yeasts are positively encouraged, which probably explains the 'cidery' flavour (traditional cider uses natural yeasts - in fact, the apples carry their own supply in the skins). I can thoroughly recommend Boon Geuze - there, they always mix a little of an old brew in too, so you are actually injjesting some molecules of 100 year old beer.

 

[greencheapsk8]

Open FV sounds very hit and miss technology. Quite Eastern mentality, where-as Western mentality is to destroy any oposition to ensure results.

Gah! Too much time in my Liturature classes i think :lol:

 

[unclepumble]

No yeast pitched by me so its gotten in by itself.

Wild or bad husbandry? :whistle:

Just a sample jar Jim, it never gets put back in the beer and the hydrometer doesn't either, so rinsed in hot water only, probably a carry over from a fermenting sample.

Either way I'm not worried, just interested to see what It tastes like in a few days.



UP

 

[Sean_Mc]

Mrs Mc made a sour dough after watching that Hugh guy (floppy hair glasses, lives in a cottage), basically wild yeast dough bread. It tasted different :wha:

 

[micmacmoc]

Huge Furry-Underpants? He's a contemporary at Eton with that Prim Minister of ours. Makes overpriced ales. Saw him do a cookery demonstration at Falmouth Oyster festival, very funny act, top oysters and stout, bliss!

Go on UP, bung an oyster in it too!

 

[evanvine]

Just a sample jar Jim, it never gets put back in the beer and the hydrometer doesn't either, so rinsed in hot water only, probably a carry over from a fermenting sample.

Just pulling yer leg Shane, be interested in your results.