This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
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“Nothing to Fear”
By:WildYeastBrewing | Date:Sep., 23rd 2014 | Beer(s) Brewed: Saison, IPA, Pale Ale
I'm relatively new to brewing, with 10 extract batches under my belt. In all my years for beer drinking, I never had any idea what a HUGE factor the yeast played in making beer.
I decided early on that I would explore wild yeast and three of my batches have been with this strain. Most of whats out there on "wild yeast" is fear based. I love this yeast, I can feel its "wild" unpredictable presence in every sip.
To anyone out there I say go for it. I use as the primary with no secondary yeast. Let it ferment below 1.01, sugar as per beer style (or maybe a little less) and bottle in champagne bottles with plastic corks. No fuss, no muss, no bombs, NO FEAR...