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Cake day: July 31st, 2023

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  • I’ve caught a few new wild yeast cultures that I need to try out in some beer, one from juniper berries my wife brought back from her trip to a wilderness area near LaCrosse, WI and the other from the honey, wax and bees from my bee hive (which had been kinda limping along and not doing much but doing enough to keep me from giving up, it recently fully sprang to life). So I need to plan some sort of brew to try them out in. I’d like to maybe split a 5 gallon batch between them both, which means I need to empty out my 3 gallon carboys that are all currently filled with various wines so that may prove to be a bit of a challenge. The beer will be a saison, of course.

    I also pulled the ~40lbs/18kgs of blackberries I harvested last August out of the freezer and made wine with them, it’s been chugging along for about a week now and I need to press it soon, hopefully today or tomorrow if I can carve out some time, I’d prefer to not wait until the weekend if possible.



  • I got my bock to finally attenuate after putting a tsp of amylase enzyme into it, it was stuck at 1.025 and now finished at 1.008 so I just recently kegged that. I’m planning on bottling my wild yeast saison this weekend. It had the same wort as the bock, but the wild yeast did not care about the longer chain dextrins and just fermented everything anyway.

    I have a new wild yeast capture that might be promising. And another capture that looks like it’s ready for risking a batch of beer on. So I need to get that planned out. I got a bunch of Kernza (perennial grain) so I may try that with it in a saison-like beer.







  • if you’re kegging the beers and are going to keep the keg cold for the entire time, you can probably just sweeten the beer without pasteurizing or sorbating, the residual yeast in the beer is probably not going to be very active at fridge temps (though I have had some wild yeasts keep on fermenting stuff in the fridge).

    Alternatively you can also mash hotter to produce a wort with fewer fermentable sugars which will result in a sweeter finished beer, you can also reduce the bitterness of your hopping to swing the balance of the beer flavor towards the sweeter side of things.

    I’d try all of that before attempting to low temp pasteurize your beer.