Spontaneous fermentation

Physics, chemistry and biology of brewing. The causes and the effects.

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Spontaneous fermentation

Postby A Dokus Recipe » Mon Feb 25, 2002 7:12 am

Has anyone tried spontaneous fermentation ie leaving say 1 pint of wort outside overnight, then using it for a starter? What enivronment did you do this in (orchard nearby)? Can you share your experience...Lambics are made this way south west of Brussels in Pajotteland!
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See below

Postby Freon12 » Mon Feb 25, 2002 12:06 pm

There is a discusion of this very subject under souring wort below.
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Fermentation via microflora

Postby A Dokus Recipe » Mon Feb 25, 2002 12:39 pm

microflora is not discussed below; comments below barely show understanding of lambic, let alone spontaneous fermentation...
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Microflora

Postby Freon12 » Mon Feb 25, 2002 4:58 pm

That's a fancy word for bacteria. If you want Brussels type bacteria instead of the lactobaccillus we have readily availible, then you must trek to Brussels with a media jar. Also may I suggest "Lambic classic beer styles #3" by Jean-Xavier Guinard a brewers publication.
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Re Original Question

Postby A Dokus Recipe » Tue Feb 26, 2002 4:11 am

Tks for the reference which I have read. My original question was: has anyone tried to use the local bacteria to ferment a beer? What differences could be observed? I tried this in Arlington, Va and had no problem getting a starter going...maybe there are other "microflora" still to be discovered! In ancient times "microflora" (rather than the readily available lactobaccillius) was the source for almost all fermentation...So back to the original question: has anyone tried s.f.?
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