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jaggednib McCoy wrote:Hey everyone,
In Sepp's new book he talks about only drinking spring water. I know he has over 70 ponds etc but I want to know how one who is building their homestead go about drinking fresh spring water without worrying about bacteria and giardia?
I know Paul just added a post about a nifty water filter, but if I wanted to drink from the land (so to speak), how could it be done? How does Sepp do it?
janette Hatfield wrote:brett, i really like sourdough starter for beers. it is definitely not everyones cup of tea, however. it imparts a more sour flavour to the brew and can also makes it cloudier. i'm sure it wouldn't be difficult to clarify it more. myself, i like having it cloudy because any sediment is a great source of B vitamins.
my favorite herbs for wild yeast beer making are yarrow and wormwood or another artemisia - usually a mugwort.
also, because with sourdough/wild yeasts you don't necessarily control the strain you can end up with different tastes. you can, of course, continue culturing a yeast you prefer once you get it.
i rarely sanitize anything to do with brewing. if i use anything it will be boiling water and perhaps vinegar is something is dirty.
janette Hatfield wrote:i've picked up that book many times, but i just don't enjoy it.
i brew a fair bit. mostly honey wines (with wild berries and sometimes herbs), cider, and shine. used to make a lot of beer. especially non-hops herbal beers. i usually use wild yeasts either off fruit, from the air, or from sourdough starter.