Editing Beer Brewing
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= Future Fermentation Projects = Β | = Future Fermentation Projects = Β | ||
== Brettanomyces Saccharomyces Lactobacillus Sour Cherry | == Brettanomyces Saccharomyces Lactobacillus Sour Cherry Ale == | ||
Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar. | Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar. |