Posts Currently viewing the tag: "foraged bacteria"

After nearly 12 months of foraging microbes, I finally received my first lactic acid bacteria (LAB) isolates! These bacteria are significant because the will ultimately be the forces behind the acid solera beer, a continuous mixture of highly acidic (low pH) beer for blending. While preparing to grow the LAB up for sensory analysis, I…(Read More)

Table Ale #3

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While the table ale has been trending in the right direction, it is still a work in progress. Batch #1 was underwhelming; lacking bitterness, carbonation, and depth of flavor. After making changes to the recipe, water chemistry, and mash/fermentation temperatures, batch #2 (tasting notes forthcoming) was more in line with my vision. However, despite…(Read More)

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