Wild brews, interesting book

[Guest guest]

I been reading this book Wild Brews and it talks about dominant microorganisms

in sequential stages of fermentation for beer.

Saccharomyces are dominant for 1 day

Lactobacillus 1 week

Pediococcus 3 to 4 weeks

Brettanomyces 8 months

I was wondering if saccharomyces can be bypassed by innoculating the ferment

really good. He made it sound like sacc don't contribute the best flavor.

Also, whats the longest any1 here fermented anything? I have only had something

last a month so far before I ate it. I am very small scale. Can yogurt can

better after a month? (havent tried yet) It seems to me that the later dominant

organisms can make the ferments even tastier. Or do you then risk the ferments

also become deadly? I was just wondering.

[Guest guest]

Most things keep fermenting at a slower rate even in

the fridge, so we keep our kraut for many months. I haven't

had anything go " bad " exactly ... sometimes vegie

ferments get mushy and sort of sweet, not appetizing.

Generally they get quite acidic and at that point,

the bad bacteria just don't grow, nor does mold.

However, when you buy cheeses that are aged for 90

days ... well, that cheese is at least 3 months old!

Beer that I've made generally gets bitter or acidic

if kept too long though. I haven't found that it keeps well.

I've made beer using a kefir grain as a starter ... kefir

grains have a kind of yeast in them, but also bacteria

of various sorts. The resulting brew tastes a lot like

lambic ale, and is super easy to make.

On Mon, Dec 28, 2009 at 12:09 PM, BooBoo <eauclaire101@...> wrote:

> I been reading this book Wild Brews and it talks about dominant microorganisms

in sequential stages of fermentation for beer.

>

> Saccharomyces are dominant for 1 day

> Lactobacillus 1 week

> Pediococcus 3 to 4 weeks

> Brettanomyces 8 months

>

> I was wondering if saccharomyces can be bypassed by innoculating the ferment

really good. He made it sound like sacc don't contribute the best flavor.

>

> Also, whats the longest any1 here fermented anything? I have only had

something last a month so far before I ate it. I am very small scale. Can yogurt

can better after a month? (havent tried yet) It seems to me that the later

dominant organisms can make the ferments even tastier. Or do you then risk the

ferments also become deadly? I was just wondering.

>

>

>

> ------------------------------------

>

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