tag:blogger.com,1999:blog-8066877917844499643.post3836556362454956051..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Brewing Kvass at East EndThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8066877917844499643.post-40108852174123366052014-06-11T07:01:23.057-04:002014-06-11T07:01:23.057-04:00Hi!
Good article!
How long the primary fermenta...Hi!<br /><br />Good article! <br /><br />How long the primary fermentation lasted?<br /><br />Thanks!Anonymoushttps://www.blogger.com/profile/02639030931069818383noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23938714643721975922010-10-31T07:53:13.653-04:002010-10-31T07:53:13.653-04:00No,we fermented the Kvass in a closed bucket with ...No,we fermented the Kvass in a closed bucket with an airlock. <br /><br />I assume the infection came from the less than sterile conditions that bread yeast is dried under. When you are rising a loaf of bread a few other microbes aren't an issue because you are baking after just a couple of hours. Dried beer yeasts are cleaner, but they too are not 100% pure like high quality liquid cultures are.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75496942282588134422010-10-30T23:10:40.633-04:002010-10-30T23:10:40.633-04:00Mike,
Sounds interesting.
Was the Kvass an open ...Mike,<br /><br />Sounds interesting.<br /><br />Was the Kvass an open ferment?<br /><br />Where do you think the sour and pellicle came from?<br /><br />Thanks,<br />klickcue/Chris KlindtUnknownhttps://www.blogger.com/profile/11611640481337710148noreply@blogger.com