tag:blogger.com,1999:blog-8066877917844499643.post985910161082620988..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Lactic Acid Yeast: Hanseniaspora and Wickerhamomyces The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8066877917844499643.post-9516387963811575322018-05-10T20:44:08.520-04:002018-05-10T20:44:08.520-04:00Not sure on any readily available commercial sourc...Not sure on any readily available commercial source, but I'm sure there will be options soon!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70639074460475557752018-05-08T10:28:21.620-04:002018-05-08T10:28:21.620-04:00Great article, thanks. Do you have any idea if Han...Great article, thanks. Do you have any idea if Hanseniaspora vineae is commercially available to homebrewers anywhere at the moment?Millennial CPAhttps://www.blogger.com/profile/11457682215683355016noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84987472409835269392018-05-05T10:07:19.010-04:002018-05-05T10:07:19.010-04:00Thanks for the shoutout of Milk the Funk "The...Thanks for the shoutout of Milk the Funk "The Podcast" I love it when the science is applied in the real world. --ArtAnonymoushttps://www.blogger.com/profile/04033652328825192402noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20337148595530980542018-05-04T17:27:36.815-04:002018-05-04T17:27:36.815-04:00I don't get a big toasty flavor contribution f...I don't get a big toasty flavor contribution from GNO. I'd mostly stuck in the 6-8% range for funky saisons previously, but had gone as high as 17% is a hoppy session ale with good results. Worked well here too I thought.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72665783373214937492018-05-04T12:05:49.622-04:002018-05-04T12:05:49.622-04:00with that much GNO, I would expect toastiness. Hav...with that much GNO, I would expect toastiness. Have you done much with them in sours before? It seems to me a flavor combination that I wouldn't go forAnonymoushttps://www.blogger.com/profile/15782446581460905021noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30580191228551674532018-05-03T09:26:31.320-04:002018-05-03T09:26:31.320-04:00Glad to see you post this - Mainiacal Yeast in Mai...Glad to see you post this - Mainiacal Yeast in Maine is releasing a homebrew Hanseniaspora culture soon, and I'm really excited to give it a go. I'll definitely pla on using it with a more robust malt base than the pale/wheat bases I use for most of my quick sours.Anonymoushttps://www.blogger.com/profile/06904626078992244430noreply@blogger.com