I’ve decided to let nature take it’s course on a batch of beer. What I thought I’d do is make a starter, cover it with a screen to keep the pinecones and raccoons out of it, let it sit outside for… (how long?) then pitch it into wort when the starter is bubbling away.
Any tips for me?
Chris
Estes Park, CO
Lots of big creatures in Estes Park… I’m thinking Bears!
It’s probably still too soon for hummingbirds, but they’d probably go nuts over the screen.
It’d be interesting to see how your starter turns out.
Charlie Papazian recently wrote an article in Zymurgy about using your personal flora (body cooties like bacteria and yeast off of your skin) to make your beer. Too native for me.
Throw caution to the wind. To warn someone against someone or something. Haven’t I cautioned you about that before? Hasn’t someone cautioned you about Daniel.if you err on the side of caution when you are deciding what to do, you do the thing that is safe instead of taking a risk.
I left my hydro sample in the garage and when I discovered it 2 days later it was fermenting. Give that a try
I left a quart or so of final runnings in pot in my shed in February, it looks like rock candy with big bubbles in it. I never knew there was any wild yeast or bacteria that would or could work at those low temperatures? :o