BeerBorg

The good news is that e-coli won't survive fermentation.

And some people like lacto in their wheat beers. Sour wheats are just the thing on a hot summer day. I like a nice Berliner Weiss.

Well, bottled this one and another this morning.... Good stuff,those Nelson's cannonaded my tastebuds with grapefruity wonderfulness. Can't wait until July to crack one open.The other brew I bottled was a Pale-ish Ale w/ Glacier Hops. It looks like a good one on the horizon also. SO,again thanks to all of you who took the time to calm me down and set me straight on the Brewing HiWay. I bow down to your wisdom and knowledge. *note to self* Hey Dummy,don't dump until you taste it!

Trust me Randy and I'm sure I can speak for most here. Our brewing wisdom has only come from learning by our own mistakes.

Inkleg wrote:Trust me Randy and I'm sure I can speak for most here. Our brewing wisdom has only come from learning by our own mistakes.

^^^THIS!^^^

And the sharing that IS the Borg collective!

It's kinda funny,with the references to sanitation etc.,I think back to the days of old where the Monks probably used their Wednesday night chamber pots as Thursday's fermenting vessel. Set the brewed beer in the middle of a fertilized field,so the airborne yeasties could accumulate.When they thought it was finished they scraped the pigeon droppings,dead insects,and other debris,off the top,and then filtered it through the Burgermeister's wife's pantaloons.Did they care about alittle moldish looking crap.Nah! they drank what they made regardless. Kinda funny if you stop and think.

RandyG wrote:It's kinda funny,with the references to sanitation etc.,I think back to the days of old where the Monks probably used their Wednesday night chamber pots as Thursday's fermenting vessel. Set the brewed beer in the middle of a fertilized field,so the airborne yeasties could accumulate.When they thought it was finished they scraped the pigeon droppings,dead insects,and other debris,off the top,and then filtered it through the Burgermeister's wife's pantaloons.Did they care about alittle moldish looking crap.Nah! they drank what they made regardless. Kinda funny if you stop and think.

That sounds like it could be a rather interesting recipe.

Talk about SOUR!

Well some of them literally do put the hot wort out in large surface area open vats on the roof at night to cool and this lets the wild yeast float in. And other stuff too, like bat poop and bugs and whatever most likely.. it still makes beer. Sour/funky beer. But beer.

I've seen pics of farmhouses with cobwebs and spiders and stuff sitting above the open fermenters too.

I know it's horrific to our American sensibilities LOL.