Ok, I've decided that it's time to give lambic style brewing a go - and hey, if there are good wild yeasts in Belgium, then there's gotta be some more somewhere!
So.
How do people think I should go about this experiment? I was thinking, prepare the wort as per usual, and then try different locations around the house, outdoors, in the shed, friends' houses, parents' house, etc etc. Any guesses on how long it would take to start fermenting if there is wild yeast present?
Also, should I bother mixing up quality wort, or just by some crappy kits from the supermarket to try at first?
I know this sounds like gibberish, and I'll most certainly end up with a whole lot of beer that tastes like sewer water, but I'm prepared for that. All in the name of science! Or something.
So yeah... any thoughts?
Vinds.
So.
How do people think I should go about this experiment? I was thinking, prepare the wort as per usual, and then try different locations around the house, outdoors, in the shed, friends' houses, parents' house, etc etc. Any guesses on how long it would take to start fermenting if there is wild yeast present?
Also, should I bother mixing up quality wort, or just by some crappy kits from the supermarket to try at first?
I know this sounds like gibberish, and I'll most certainly end up with a whole lot of beer that tastes like sewer water, but I'm prepared for that. All in the name of science! Or something.
So yeah... any thoughts?
Vinds.