I posted a similar thread in the general discussion, but ended up getting more feedback critiquing my verbiage and questions than answers. Maybe I posted in the wrong forum; I apologize if so
Going to try and be as clear as possible for anyone willing to offer advice. Please do not respond to criticize ā Iām a new brewer attempting to learn. If you have helpful suggestions, Iād love to hear them.
Hereās my goal: brew a spontaneous beer using wild yeast in my area.
Hereās my question(s): who has done this before? What did you do? How did it turn out?
In my understanding, Belgian Lambics are inoculated with wild yeasts. However, isnāt a wort prepared? Itās not like grains are tossed in water and left alone outside for a year.
Again, new brewer, trying to learn. I know this may be generally considered something for a more advanced brewer to tackle, but Iām willing to just give it a try. Especially before warmer weather sets in and brings pollen and gunk. Thanks!
Going to try and be as clear as possible for anyone willing to offer advice. Please do not respond to criticize ā Iām a new brewer attempting to learn. If you have helpful suggestions, Iād love to hear them.
Hereās my goal: brew a spontaneous beer using wild yeast in my area.
Hereās my question(s): who has done this before? What did you do? How did it turn out?
In my understanding, Belgian Lambics are inoculated with wild yeasts. However, isnāt a wort prepared? Itās not like grains are tossed in water and left alone outside for a year.
Again, new brewer, trying to learn. I know this may be generally considered something for a more advanced brewer to tackle, but Iām willing to just give it a try. Especially before warmer weather sets in and brings pollen and gunk. Thanks!