Tue, Feb-24-09, 22:58
|
|
Senior Member
Posts: 5,160
|
|
Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
|
|
Quote:
Originally Posted by glendarc
For the sake of clarity, how big a jar do you use? A Mason quart jar? A pint jar? Some other size??
|
I was wondering the same thing. My guess is two quarts. Tell us, HiDelight!
Quote:
Originally Posted by glendarc
I sure didn't realize there were yeasts floating around in the air outside and that 1 hour would gather enough to begin a fermentation!
|
Oh yes, it's the dirty little secret of the brewing industry. There's absolutely no point in buying yeast - it's impossible to avoid!
In fact, you don't even really need to wait an hour. If you ever want some yeast, just put a piece of unwashed fruit in your concoction.
To be fair, the industry rose up around ideals of consistency. In fact, pasteurization was not meant for sanitation originally - it was a way to make beer come out more consistently. First pasteurize it to remove the random microorganisms that are already there, then add your own yeast that makes a consistent type of brew that you like.
Brewers tend to frown on lactobacillus too. It makes drinks sour and reduces the alcohol content. However, lactobacillus, unlike yeast, is unequivocally good for you. It makes things sour in a very tasty way (much better than acetobacter, in my opinion), and reducing alcohol content isn't always a bad thing. Pasteurizing and adding packaged yeast cuts down on lactobacillus. "Wild" fermentation encourages it.
|