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Offline OrganicallyGrownPatriot  
#1 Posted : Thursday, August 25, 2016 1:47:38 PM(UTC)
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Blushing Okay, so I am going to go out here on a limb and ask my question. We purchased a brewhause 15 gallon distiller a few months ago. Thus far I have not used it, but am looking to very soon.

I guess my question based out of curiosity is this: What did people use before there were things like commercial yeast available? Obviously there is natural born yeast cultures in the air. I capture these wild yeasts to make my own sourdough culture leaving me non-dependent on the commercial products. Has anyone fermented outside for their brew OR used sourdough culture?

BigGrin Maybe this is something to play around with in the future once I have learned it using commercial means?

Let me know your thoughts!
-the Organically-Grown-Patriot
-the Organically Grown Patriot


"A prudent man foreseeth the evil, and hideth himself..."-Proverbs 3:22
Offline RCRed  
#2 Posted : Friday, August 26, 2016 9:10:15 PM(UTC)
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Problem with airborne is you have no idea what genetics it carries and thus what effects it will have on fermentation - including souring the batch, or having just enough spore to infect and kill a wash.

In the day, I am sure folks harvested and refined the yeasts - Although we can use bread yeasts to make spirits, you have to find a good balance of nutrients to get the best flavor. I see a lot of issues using airborne, but that is my opine.

I have tried to reuse the yeast layer from washes - I still prefer a new packet over that, but if the SHTF, I'd learn how to preserve it better. I'd also have much more time to focus on that as well ;)

Cheers
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OrganicallyGrownPatriot on 8/30/2016(UTC)
Offline heeler  
#3 Posted : Saturday, August 27, 2016 7:54:58 AM(UTC)
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I've never heard anybody say that it's ok to let nature takes it own course and that natural yeast is ok, just my opinion but I don't think it will be a good end result.
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OrganicallyGrownPatriot on 8/30/2016(UTC)
Offline OrganicallyGrownPatriot  
#4 Posted : Tuesday, August 30, 2016 8:53:15 PM(UTC)
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@ RCRed, thanks for your input. I guess that is my concern if SHTFCursing , so perhaps I will dabble in it for fun. Otherwise I will probably just use the 'Turbo Yeast'-will take suggestions if someone has any on which yeast they use (preferably cheaper and in bulk) BigGrin
-the Organically Grown Patriot


"A prudent man foreseeth the evil, and hideth himself..."-Proverbs 3:22
Offline dieselduo  
#5 Posted : Wednesday, August 31, 2016 6:13:22 AM(UTC)
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you can get a 2lb pk of fleischmans yeast from Sams club for about $5 or D.A.D.Y http://www.brewhaus.com/...-Yeast-High-Spirits.aspx will make plenty of liquor. Make multiple generations and keep using the same yeast bed, will save on cost

Edited by user Wednesday, August 31, 2016 6:14:04 AM(UTC)  | Reason: Not specified

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OrganicallyGrownPatriot on 9/2/2016(UTC)
Offline RCRed  
#6 Posted : Wednesday, August 31, 2016 12:03:48 PM(UTC)
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Costco also has 5lb bricks of that same - for micro bakeries I presume.. I keep two of those around - They are zip and vac packed but I also ziplock and vac lock them agin and stow.

Remember, all your drips can be used, for 'sumption, barter or, decoy in a true SHTF ;) it don't gotta be purty, just functional in those times.

"Two Hobo's sittin' out by the track, One named Billy, One Named Jack
Living in a burned out Cadillac, out in the middle of Nowhere" :)
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OrganicallyGrownPatriot on 9/2/2016(UTC)
Offline OrganicallyGrownPatriot  
#7 Posted : Friday, September 02, 2016 9:34:04 AM(UTC)
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at RCRED, thanks again! We are still learning all of these useful SHTF tips, so I appreciate that! :)
-the Organically Grown Patriot


"A prudent man foreseeth the evil, and hideth himself..."-Proverbs 3:22
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