Over the past year I’ve had great success adopting Fermware’s lined plastic buckets system for easing cleaning and ensuring that the fermentation environment is always sanitary. It’s served me well and really cut a ton of time on clean-up out. Plus I love the peace of mind of working primarily with plastic buckets rather than potentially dangerous glass carboys. However, this past fall I fermented some unpasteurized cider in some of my buckets and I believe at this point I have a wild yeast that’s migrated into a few of my bucket lids. This to several batches that used these lids becoming inadvertently infected. Because the infection seemed so inconsistent it was tough to track down, but I think at this point it’s isolated to the lids. (more…)
Brewing has been a human activity ever since the beginning of urbanization and civilization in the Neolithic period. Beer is a product valued by its physico-chemical properties (i.e. quality) as much as by its entanglement with religious, culinary and ethnic distinctiveness (i.e. tradition). Accordingly, the history of beer brewing is not only one of scientific and technological advancement, but also the tale of people themselves: their governance, their economy, their rites and their daily life. It encompasses grain markets as well as alchemy.
~ Franz G. Meussdoerffer, A Comprehensive History of Beer Brewing