I always enjoy your videos,they are always full of good information.Cheers!

I've recently heard about this sour sac from the milk the funk podcast, really excited to see your use and reviews. Cheers

I want to get a hold of one of these. Sounds interesting! Also props on your uncut video takes. I've tried that a few times and failed miserably.

@madfermentationist4470

6 жыл бұрын

I'm getting better, the first one I had a good buzz after about four "tasting" takes in a row...

@Tuckem2STOGS

5 жыл бұрын

Yes me too!

New Sub! Really glad I found your channel.

Hey I want to thank you for the great video. It was very informative. I was wondering what the hop basket is that you use? It seems to be adjustable and is something I’d love to have.

@madfermentationist4470

3 жыл бұрын

It's from Adventures in Homebrewing: 13.75" Hop Spider - Stainless Steel

Hey mate, enjoy the videos down here in Australia, is it needed to mash out at 78 C at the end of the 1 hour mash, or after an hour at 66C just add distilled water. Appreciate your thoughts. Cheers

@madfermentationist4470

6 жыл бұрын

I usually don't mash out, but it certainly wouldn't hurt. After an hour the beta amylase isn't doing much, so you shouldn't get more activity during the cold sparge.

My ignorance is apparent but what is the purpose of pasteurizing the wort before adding yeast? I make meads and have begun experimenting by adding lactic bacteria either from "sweet whey" ( a byproduct of hard cheese making) or from rejuvelac (a drink made from sprouted grains) and I would think that the yeast (wild or lab -cultured) would rapidly produce enough ethanol to disable the bacteria. What is the purpose of subjecting the must (in my case), or the wort to heat?

@madfermentationist4470

6 жыл бұрын

Malt is covered by a variety of usually unwanted microbes that can make a variety of off-flavors. While harmful bacteria are inhibited by relatively mild pH (~4.4) and alcohol, many wild yeast and lactic acid bacteria are capable of producing various acids, esters, phenols etc. In fermented beer. That said, raw ale is a traditional option, and with good process control can make good results. Modern/standard beers rely on the boil for much more than sanitation though: concentrating the sugars to increase the potential alcohol content, isomerization of alpha acids to contribute bitterness, coagulation of protein, chasing off the raw "cereal" flavor, etc.

Is there a problem with contamination? Could I use the same fermentation vessel for other styles after I used this?

@madfermentationist4470

6 жыл бұрын

I wrote a little about this in the blog post, I'm not confident one way or the other. They likely aren't any more dangerous than a highly-attenuative Belgian strain. That said, Wickerhamermyces can produced a toxin that kills other yeast strains. Both species are found in lambic well into fermentation as well, which gives me pause as well. With good cleaning and sanitation you should be fine, but I decided it was less risky to run them through my sour gear.

Hey Mike, have you used this in mixed fermentations at all? I'm really curious of how they would perform with other yeasts in creating acid. Particularly in farmhouse style beers.

@madfermentationist4470

6 жыл бұрын

No mixed fermentation, but it's a fun idea. Both genera are found in lambics.

@AddkisonAlesAndLagers

6 жыл бұрын

Mad Fermentationist awesome. I got in touch with Doc Boc over the weekend. I'm picking up some to play with. Will be nice to get a tart Saison that still has 25-30 IBUs.

Did you try adding some acetic acid afterwards, to try and "complexify" the sourness?

@madfermentationist4470

6 жыл бұрын

They actually had a little acetic. It isn't a flavor I enjoy. For me the complexity in a sour beer comes from the phenols and esters produced by Brett.

What two big fermenters do you have? Are those 12 gal?

@madfermentationist4470

4 жыл бұрын

They are Speidel 30L. I like them a lot. They sell a 60L version as well if you are looking to ferment a 12 gallon batch.

15:04 Ghost in the film?

could you not just use a good fresh sourdough from baking which ultimately contains exactly that.. yeast and lactic acid bacteria.

@madfermentationist4470

5 жыл бұрын

That is certainly an option, but depending on the culture it may or may not make a good beer. Many bread yeast are not alcohol tolerant, and could provide other issues (phenol production, poor flocculation etc.). Here is a kvass I fermented with a SF sourdough culture back in 2008: www.themadfermentationist.com/2008/06/imperial-sourdough-neo-kvass.html