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Thread of What You've Eaten, Cooked and/or Drunk Lately

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ExpatAkronite said:
Interesting guy. Retired now but back in the 80s he was isolating yeast strains from pretty much any source he could (including going to Europe to sample unfiltered lagers). Certainly as important to the west coast craft beer scene as the hop growers and maltsters.
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your LD carlson boys uses White labs. :)
 
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Although, I only use malo from either. Wyeast 4007 is and old school and much less bitchy that the white labs one... there are better ones out there in the pro category but $$$$
 
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AKAK said:
Although, I only use malo from either. Wyeast 4007 is and old school and much less bitchy that the white labs one... there are better ones out there in the pro category but $$$$
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I don't know how well they were regarded for wine yeast (as opposed to beer). The move here has been towards more feral yeasts (at least among the more progressive wineries) and French yeast strains have been a mainstay. Certainly an interesting business. Even the breweries that developed their own strands stored a copy with Wyeast (in case of contamination). I assume wineries as well.
 
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ExpatAkronite said:
I don't know how well they were regarded for wine yeast (as opposed to beer). The move here has been towards more feral yeasts (at least among the more progressive wineries) and French yeast strains have been a mainstay. Certainly an interesting business. Even the breweries that developed their own strands stored a copy with Wyeast (in case of contamination). I assume wineries as well.
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There's a difference between feral and just let it roll with shit from the air.

Ancient stuff, though, cool stuff.
 
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AKAK said:
There's a difference between feral and just let it roll with shit from the air.

Ancient stuff, though, cool stuff.
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Do you Pajjottenland man? LOL. Hey, just open up the barn roof at night and --boom!
Lambics2.jpg
 
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