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Wild yeast on malted grains?
Wild yeast on malted grains?
Before reading enough about making starters I found mold in my
developing starter and unfortuneatly dumped it.
I plan on starting a new starter tonight and was wondering if my
brewing grains would have any significant amounts of wild yeast on
them to hasten the development of the new starter.
TIA
Matt Mika
"These animals evacuate ethyl alcohol from their bowels and carbon dioxide from their urinary organs. Thus, one can observe how a specially lighter fluid is exuded from the anus and rises vertically whereas a stream of carbon dioxide is ejected at very short intervals from enormously long genitales."
Justus Freiherr von Liebig - 1839
Before reading enough about making starters I found mold in my
developing starter and unfortuneatly dumped it.
I plan on starting a new starter tonight and was wondering if my
brewing grains would have any significant amounts of wild yeast on
them to hasten the development of the new starter.
TIA
Matt Mika
"These animals evacuate ethyl alcohol from their bowels and carbon dioxide from their urinary organs. Thus, one can observe how a specially lighter fluid is exuded from the anus and rises vertically whereas a stream of carbon dioxide is ejected at very short intervals from enormously long genitales."
Justus Freiherr von Liebig - 1839
Re: Wild yeast on malted grains?
MattMika wrote:
> I plan on starting a new starter tonight and was wondering if my
> brewing grains would have any significant amounts of wild yeast on
> them to hasten the development of the new starter.
>
Probably not. Or to be more informative, only what yeast they picked up
after they were malted.
Grain is malted by first sprouting it, that is moistening it so the seed
will germinate. This causes starches to be converted into sugars,
making them more available for fermentation into beer.
Once the grain has sprouted enough, the sprouting is stopped, or the
sprout is killed, by roasting the grain. This should involve enough
heat to kill any wild yeast in the area.
Mike
--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith
Once seen on road signs all over the United States:
When
Super-shaved
Remember, pard
You'll still get slapped
But not so hard
Burma-Shave
MattMika wrote:
> I plan on starting a new starter tonight and was wondering if my
> brewing grains would have any significant amounts of wild yeast on
> them to hasten the development of the new starter.
>
Probably not. Or to be more informative, only what yeast they picked up
after they were malted.
Grain is malted by first sprouting it, that is moistening it so the seed
will germinate. This causes starches to be converted into sugars,
making them more available for fermentation into beer.
Once the grain has sprouted enough, the sprouting is stopped, or the
sprout is killed, by roasting the grain. This should involve enough
heat to kill any wild yeast in the area.
Mike
--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith
Once seen on road signs all over the United States:
When
Super-shaved
Remember, pard
You'll still get slapped
But not so hard
Burma-Shave
