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rrgarvey

Brewing with Wild Yeast/Open Vat

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Just curious if anyone has ever tried it before?


I mean in the sense of open vat brewing. Would it be possible to do with the LBK? Just leave wort in with lid off for a few hours outside and let the natural wild yeasts do their work?


would this work? I assume that is similar to how it was done back in the old days before they knew what yeast was

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I have only used wild yeast for making sourdough bread.  If you are a fan of Belgian farmhouse ales, you might end up with a delicious brew.  Or you could end up with a disaster that you end up throwing out.  Most brewers only do wild fermentations after getting quite a bit of experience.  Enough said. 

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That would depend on what type of "wild" yeast you have in your area. The dominant strain where I use to live was UGLY. 

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well  I live in southern Ontario and I wonder what the wild yeast could be like here. Maybe I will try this sometime in the summer, not the lambic open vat style, but trying to culture a wild yeast or something. I just hope it don't taste like bigfoots d

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