How to make WHISKEY with SOURDOUGH STARTER!!!

[@glleon80517]

Bearded, sourdough starter in a whiskey is a winner! I started with leftover spent mash from an Irish Red Ale, added 10 lbs sugar in 5 gallons of plain tap water. Stirred it all together, let it “mash”for an hour, drained the wort, pitched about 100 g of sourdough starter, and let it ferment at room temperature. About a week later it was done. No bad odors, made a very nice tasty white spirit for the price of a bag of sugar.

[@BeardedBored]

Awesome, brother:-)

[@bojaiden5175]

I hate sourdough bread but now I've found something useful for it.

[@BeardedBored]

It's definitely worth the 7 days to get the starter ready:-)

[@Miata822]

Wow. Totally, and I mean totally, unexpected feeling just now. No not about the whiskey. Going through your back catalog of videos I found this one. Cool project, but I was just totally overwhelmed by a sense of nostalgia for the lockdown. Weird. yes, it was a terrible time in that terrible things were happening, but on the other hand we kind of knew what we were about back then. Sourdough, yes, but everybody was cooking at home, many for the first time. Everybody shared recipes, making due, DIY. In some weird way I kind of miss those days. That unexpected nostalgic feeling caught me totally by surprise.

[@navymark101]

You are one crazy Mother Fletcher, and that's good. Thanks for the video brother...

[@BeardedBored]

Thanks brother!

[@adamw2785]

The banana odour probably comes from isoamyl alcohol or isoamyl acetate (ester produced from isoamyl alcohol and acetic acid), and although both of their BPs are well above that of water, a good portion will come out in the heads because they aren't very soluble in water, so they will attempt to float on the surface and get flung off due to evaporation. I imagine the acetone smell you are sensing is probably not acetone itself. It is created during fermentation, but not in any signifcant amount. A likely possibility is that you are smelling high concentrations of ethyl acetate. In low concentrations it has a fruity smell, but in high concentrations it can smell like a ketone (acetone is a ketone). Although, if you have nail polish remover nearby and smell it in comparison, you can easily tell the difference. However, an even more likely possibility is what is called ascensence. It's a term used in wine making to refer to the odour that results from a mixing of of ethyl acetate and acetic acid, a new compound isn't being made, it's just the odour from this mixture. It smells like acetone for some reason. It's actually quite difficult to go from acetic acid (or ethanol) to acetone. Acetone is a ketone, which is the result of an oxidation reaction on a secondary alcohol. So you would need to take your ethanoic acid (acetic acid), convert it back into ethanol (or simply start with ethanol), then somehow turn that primary alcohol into a secondary alcohol, specifically into isopropanol (the precursor to acetone), and then oxidize that into acetone. I highly doubt that is happening. Acetone is produced by yeast during fermentation though, but in very small quantities, a magnitude below the odour threshold for the average human. I've smelled it before in fruit mashes. It's far more likely that our senses are being tricked. As you stated earlier in the video, higher temperatures (and also a lack of food) can stress the yeast and lead to higher ester production, and ethyl acetate is one of the main esters produced during fermentation, from ethanol and acetic acid, both of which are no doubt being produced. I imagine that is where the odour is coming from. p.s. When you poured the sourdough into the mash, it looked like you were making a giant churro, lol.

[@BeardedBored]

That is some top quality sciencing, bud! That makes a lot more sense than my rambling:-) I really appreciate the detailed info.

[@naipsiefilderussatser4067]

Ooo interesting

[@Zane-It]

that Is an incredible wealth of knowledge packed into one comment.

[@hrodvithit]

I often feel like my starters smell like bananas, always found it funky.

[@johndimond6921]

Great thought experiment

[@BeardedBored]

Hopefully with practical results:-)

[@U812GREEN]

I too brew and when we couldn't find bakers yeast, we turned to sourdough for bread. Brew stores still pretty well stocked. Great videos and keep your airlocks bubbling. PS: you can make sourdough starter ice cubes and keep them in a zip top and thaw when you or a friend needs a quick starter

[@BeardedBored]

Dude, KILLER tip! I'm going to do that just in case I make some friends:-) Seriously though, that's awesome!

[@diarmuidod7186]

Does freezing the starter not kill off the yeast?

[@U812GREEN]

@@diarmuidod7186 It does kill a percentage of the starter but you have the ability to have a new starter ready to use in 3-4 days if you feed it everyday and keep it at room temperature

[@kyleo1236]

You can denature flour in the oven then make a starter with that flour (at room temp of course) and your yeast of choice. Put it in the fridge so it slows down and feed it with sterilized flour or freeze it.

[@ironmck9826]

Loving the regular posts! Keep them comming!

[@BeardedBored]

Will do:-)

[@pjoter2243]

I'm glad that I subscribed to this channel

[@BeardedBored]

I appreciate it!

[@superdupermax]

what if before adding commercial stuff, take the yeast culture left over in the bucket and try to feed it flour again. after a few cycles it should cultivate the tolerance and keep the flavours.

[@BeardedBored]

Worth a try:-)

[@superdupermax]

@@BeardedBored "bearded and bored special yeast for sale" :D

[@alanfraser5503]

You could do both, add the huge EthOH tolerance yeast, then harvest, make a starter with the new yeast and ferment a second brew, best of both worlds

[@BeardedBored]

@@superdupermax Hahaha:-)

[@SamwiseOutdoors]

I just started a new colony six weeks back, and it had a weird baby powder-floral aroma until literally today when it started presenting a strong green apple ester aroma. It's not acetone, it's definitely green apples and yogurt smells, and it's interesting seeing it evolve.

[@xitwound50cal11]

Bread in a jar yummm .

[@Arcticpagan]

I have this 72 hour cold fermented pavé and ciabatta that taste amazing i also make buns and so with sourdough.

[@BeardedBored]

I'm jealous! My starter is sleeping in the fridge.

My Grandma used to call her culture/starter, her "Monster". It was sitting on our kitchen counter for my entire childhood. During hot summer nights, we could hear it gurgling and burping. Hence, "Monster".

[@savagegio6565]

I know you already made an apple spirit but your should make another one with a bunch of apple concentrate instead of sugar for flavor but use a sourdough yeast

[@BeardedBored]

Hmm, interesting idea!

[@mikeferguson1393]

You my friend are the Alton Brown of booze. Really enjoy your channel

[@BeardedBored]

Well, I can die happy now. No bullshit, that's the best comparison I could ever get:-) Thanks so very much!

[@matthewholmes2088]

Your starter definitely passed the float test!

[@BeardedBored]

Sure did;-)

[@balkamp8888]

Very cool project! (awesome bread too)

[@BeardedBored]

Thanks man:-)

[@jakebenoit1458]

It is March 23, 2023 and I still have major trouble buying yeast in-store in New Hampshire. Luckily the sources on the interwebs are back in swing, but we used a lot of wild yeast for wines and breads.

[@dr.feelgood2358]

when i couldn't get the 8 oz jars of yeast at the grocery store, i resorted to a 2 lb block of red star yeast from amazon. i gave away a half pound because i knew i'd never be able to use it before it goes bad. bread flour was a whole other story. not a problem now though.

[@BeardedBored]

Things are finally calming down, but I'm still keeping my starter active and a bag of flour on hand. The way this year is going, might be a UFO invasion to take over the planet soon. You know the hoarding will get really bad.

[@appcarpenter1]

Have you tried harvesting wild yeast from grapes? Usually you will get upwards of 14-18% wine. Possibly grow a culture from that. Im a terrible "scientist" , i forget to take notes and measurements. Usually just lucky things tast good at the end.

[@BeardedBored]

Haven't collected wild yeast yet, but I hope to next spring when local grapes are ripe:-)

[@Rev-D1963]

Only B&B would think of this one! Can't wait to see what happens in the end, bet it's interesting. Frankenwhiskey? Hmmm. Good luck on the project brother! Rev. D.

[@BeardedBored]

Thanks Preacher!

[@Rev-D1963]

@@BeardedBored I thought about making a dark rye whiskey, flavored with molasses and milk and calling it Pumphernipple, but my wife called it a bad idea. Yeah, she's probably right. Gotta give an A for creativity though, right? :) Thanks for the vids brother.

[@BeardedBored]

I don't know what your wife is talking about. That's a brilliant name, haha:-)

[@jaredobrien9758]

So in my wheelhouse right now. Me and my 5yr old have been culturing wild yeast from all over the yard. Great video Mr B!

[@BeardedBored]

Nice dude! For brewing or baking, or both?

[@jaredobrien9758]

Predominantly a farmhouse Ale/Saison but like you, hoping the esters will make a nice Spirit eventually. That’s what I love about your videos..... I just want to eat/make sourdough now! 🤣 I had just been watching sourdough staters as a clue on how to keep multiplying my wild strains. Only if your keen, flick me an email at [e-mail] I’ve got an idea....🧐

[@BeardedBored]

Done.

[@FLYFISHO]

your channel is just awesome so different love it. missus thinks im mad she thinks im making bread!!!

[@BeardedBored]

:-)

[@johnk7093]

I have to tell my self.... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... I am not doing this... Great Vid.

[@kellydoodle6]

This was an interesting watch! Thank you!

[@BeardedBored]

Glad you enjoyed it!

[@BigEdsGuns]

Nice Sourdough! Reminds me when I USED TO GO to Oysterfest in Wellfleet, Mass with my wife & kids. They had a sourdough bread bowl with oyster chowder which was killer. In the late fall I like to smoke kielbasa with used my used whiskey white oak staves. Then add the aged "whiskey" from those staves to the baked beans, and add the sliced smoked kielbasa to it. Dump it in a sourdough bread bowl, top with fried onions or jalapenos, garnish with sour cream, chives, and or ground black pepper/smoked paprika. AND A COLD Beer! Finally finish with a shot of whiskey (of said vintage) on a cold October/November New England night by a bonfire. :) .. .... --- .--. . ... --- -- . -.. .- -.-- -.-- --- ..- .-. -- . - .- .-.. ... -.-. ..- .-.. .--. - ..- .-. . -.-. .- -. -... . ... .... --- .-- -. .-. ..- -. -. .. -. --. - .... . ... --- ..- .-. -.. --- ..- --. .... ·-·-·- .. - --- .-- --- ..- .-.. -.. .-.. --- ...- . ... .... --- .-- .- -. -.. - . .-.. .-.. --··-- -... ..- - - .... . .-- .... .- - .. ..-. ·----· ... .- .-. . - --- --- --. .-. . .- - -·-·-- Cheers Bearded!

[@BeardedBored]

Well Ed, now you've gone and done it! My wife saw your comment, then read it to me, haha:-) Think I've got some cooking to do this fall👍🍺 .. .----. -.. / .-.. --- ...- . / - .... .- - / - --- --- .-.-.- / .-- . .----. .-.. .-.. / .... .- ...- . / - --- / -.- . . .--. / - .... .. -. --. ... / ...- .- --. ..- . / ..-. --- .-. / -. --- .-- / ..- -. - .. .-.. / .-- . / -.-. .- -. / --. . - / - .... . / .-.. .- .-- / -.-. .... .- -. --. . -.. .-.-.- / - .... .- -. -.- ... / ... --- / -- ..- -.-. .... / . -.. .-.-.-

[@PoppaLongroach]

fall time is fresh apple dumplins and sour buckwheat cake time lol

[@richardleaneagh4274]

i never hoarded yeast i always bought 1 pound packages of yeast and used what ever went bad as yeast nutrient

[@BeardedBored]

👍You get a thumbs up from me for not being a yeast hoarder:-)

[@SeverelyGlitchy]

Your content has been endlessly entertaining and useful. I thank you for all the work you do to bring this content to us.

[@BeardedBored]

Thanks so much!

[@SeverelyGlitchy]

@@BeardedBored no sir. Thank YOU!

[@ypirnay]

In my experience, the mash should ferment to dryness. when I lived in Africa and didn't have access to all the fancy commercial yeast strains, I used baker's yeast and consistently fermented my wines to 13 - 13.5% abv. The myth that bakers' yeast is maxing @ 3, 4 or 5% is just that: a myth. FYI, I was using SAF Instant; never any other brand. The main con to that yeast is that it doesn't floculate well and is a bitch to get out of suspension from the fermented mash. Hence, clarification took ages. Can't wait for part 2. Keep it up; we all love you (at least, I do).

[@BeardedBored]

Thanks so much guy! I'm pretty sure you're right, but I'm always a little doubtful when I try stuff like this:-)

[@puddingwar5110]

I totally agree with you with a little caveat of you need some yeast nutrition whether it's DAP, boiled yeast or whatever works for you

[@ypirnay]

@@puddingwar5110 Correct. I used both boiled yeast and boiled and mashed raisins for nutrients. In addition, I added over-infused black tea for tannins. Finally, I also pitched fresh-pressed lime juice for Ph adjustment. It never failed.

[@fabricio-agrippa-zarate]

Quick tip: mind your regional weather and temperature. I live in Paraguay, one of the hottest countries in Southamerica. I started my first sourdough harvest in february 2019, and it fermented in just 3 days, because it was so damn hot.

[@BeardedBored]

Excellent advice.

[@spikelove9533]

I'm getting ready to do my first rum soon. Im uesing some back wash from rice whiskey and lees I've been saving from a orange mead, pinapple wine and brown sugar cider fermintations. I think a sour dough would go great in my craft rum. I have 6 different strains of yeast brewing in different things rt now. Maybe a few different starters sitting around my brew room 🤔. Thanks for the great ideas!

[@BeardedBored]

That should make for a fun brew. Good luck on it:-)

[@chrisreid2113]

We are using spent grain from my mashes to make bread

[@BeardedBored]

Now that's how you stretch out the grain bill! Awesome, man. Gonna need a recipe!!!

[@96driver]

I was making dog treats with my spent grain. He Loved them.

[@BeardedBored]

@@96driver Sounds like I'd love them too. Is that bad?

[@josephbXIX]

This is similar to what i was thinking about making a dunder pit for whisky

[@BeardedBored]

Dunder pit whiskey sounds awesome!

[@josephbXIX]

@@BeardedBored I was thinking about how to inovate a little and launch a unique product since everyone around me does peated and single malts and one of the ideas was to imitate a dunder pit but with grains. When i get to it i can get in contact!

[@BeardedBored]

@@josephbXIX Great! I'd love to talk about it.

[@jamesh1984]

I know you've already made a whiskey with this, but I cant help but feel those banana esthers would work great in a rum

[@BeardedBored]

Hell yes, they would!

[@Backdaft94]

Or a brandy

[@jasonpatton1224]

Man that whiskey is going to be crazy funky goodness I can just feel it. Can't wait for the review.

[@BeardedBored]

I'm excited about it too. Can't wait to run it!

[@glleon80517]

Awesome, Bearded! I have a sourdough starter in the fridge and usually some discards too. I have been tempted to pour it into a whiskey mash to see what would happen but had no idea how much to pitch. By the way, I also have a jar of dried starter just in case. Feed your starter, wait till it’s active and spread it out on a sheet pan to dry. Pry it up with a spatula, put the flakes in a jar, and store in a coolish spot. Just in case your starter goes bad.

[@BeardedBored]

Hey thanks for the tip George! I'll have to try that:-)

[@glleon80517]

@@BeardedBored , I recently fed my starter and put it in the oven with the light on to proof. Yep, accidentally pre-heated the oven and cooked it😝. Got out my jar of dried starter, re-hydrated half of it, fed it, nothing. Zip. I have fed it twice now to see if it comes alive. No luck so far. Meanwhile, pulled some month-old discard out of the fridge, fed it, and it took off. Always have a backup for your backup!

[@BeardedBored]

@@glleon80517 Double back ups are always smart. I have one too:-) Glad you didn't have to start from scratch.

[@TheJdm2203]

Hard to believe you weren't good at it right off the bat!!

[@BeardedBored]

Hahaha, I was always better at cooking than baking. Made some good additions for the compost bin the first few times I tried sourdough. I finally dialed in the right recipe for me to get it right every time.

[@robertlewis3336]

Thumbs up for the new editing style.

[@BeardedBored]

Thanks man! Trying some new things and liking it:-)

[@itterman]

Hint on first day if you have some lactic acid.. add a couple ml to kick start things. Decreases the chance of it going bad.

[@BeardedBored]

I'll keep that in mind. Thanks so much for the tip!

[@chuckdontknowdoya6100]

Bearded Brother if you havest the yeast after you ferment you can reproduce results over and over and it will improve a little more every time you reuse it.

[@BeardedBored]

It might, but I don't know much about keeping a bacteria laden yeast colony happy without it changing or getting out of balance in some way. Do you just feed it wort and refrigerate it, or do the bacteria eventually die or go crazy? No idea at all.

[@chuckdontknowdoya6100]

@@BeardedBored l just harvest the yeast when finished and store it in a mason jar when finished George has a great video on how it's easy to do I'm using yeast that my great grandfather brought to this country that's been in my family for generations for all my red and fruit wines.

[@BeardedBored]

I'll save some of the yeast to see how it performs on another wash later. Dude, you've inspired me. I think it's amazing that you have some living family legacy. Really awesome! I hope you get a chance to teach the younger folks in your family how to brew so they can keep it going:-)

[@chuckdontknowdoya6100]

@@BeardedBored Am teaching my daughter and future son in law every chance I get this is definitely a family thing.

[@BeardedBored]

@@chuckdontknowdoya6100 Nice:-)

[@aaronwolfe2540]

Another great video!

[@BeardedBored]

Thanks so much!

[@lougriffiths]

Fun xx

[@rimrock53]

Have an idea for a hypothetical next project. The plan…. A straight all grain sourdough whisky and a sour mash sourdough shine from the same ingredients. Compare and possibly blend the results. (Probably done 100s of times before). (Size to your equipment and needs) Prepare a large sourdough starter… Make a bourbon mash using extra grain. Move the initial wort and a first light sparge (don’t completely sparge or squeeze the grain). into a fermenter and set aside. This all grain mash should be able to achieve a SG to 1.075 - 1.085 as it won’t have lower SG sparge water. Adjust with additional water as necessary. Use 2/3 of the sour dough starter with nutrients to kick this fermentation off. Feed the starter to restore for the second batch. Move the partially sparged grain into a second fermenter. Put a cloth cover on it. After 48 hours, Add invert sugar and water, combining to make this SG 1.080. Use the rejuvenated sourdough starter with nutrients to kick off the fermentation. Finish either fermentation with commercial yeast if necessary. Thoughts?

[@BeardedBored]

Sounds like a winner. Let me know how it turns out:-)

[@rimrock53]

@@BeardedBored The Sourdough Bourbon is in the fermenter bubbling away. (IG- 1.075). The second part kicks off tomorrow. Only going to be able to use 25% of the spent grain or would have no room in the bucket….

[@BeardedBored]

@@rimrock53 Good luck on it:-)

[@aegirscauldron3483]

Hopefully you’ll have a video of how it ends up, as I’m super interested!

[@BeardedBored]

That's coming in a few days:-) Spoiler, it's pretty damn good!

[@Giroux68]

You rock…hypothetically

[@BeardedBored]

Thanks!

[@folkmarcmetal]

I did a frankenstein whisky last month, turned out great actually. Also my wild yeast corn whisky started at 1.100 and stopped at 1.060, tried restarting it with distillers yeast but nothing happened, currently making a starter to try and revive it.

[@BeardedBored]

Mine crapped out at 1.020, but then I put the bucket in the garage and it woke back up after it warmed up. Finished off at 1.008. My house is 74F, but the garage is 90F or higher, so this yeast apparently likes the heat. What temp are you fermenting at?

[@folkmarcmetal]

@@BeardedBored It's been in my garage but it doesn't get hotter then 76f in there. I'll put in a aquarium heater and set it at 90, see what happens.

[@BeardedBored]

@@folkmarcmetal Hope it helps. Keep me posted.

[@hamidsafe438]

You are entertaining, cool and above all informative ...I enjoy your videos a lot ...the amount of knowledge you put is extraordinary ...keep up and cheers

[@BeardedBored]

Thanks so much brother:-)

[@gmrbison7316]

Matt from Single Malt Matters talked in one of his podcasts of getting yeast from silage and other parts of his yard. The whole sour dough is a neat addition. Wonder what it would do in a UJSSM mash.

[@BeardedBored]

It's bound to do something unexpected. If you try it, I'd be REALLY interested in hearing about a side by side comparison between UJSSM with commercial yeast vs. the starter:-)

[@dexterne]

My starter was made with a bit of commercial yeast and yogurt with live cultures. It's easier than everybody on youtube makes it out to be. You do NOT have to feed it daily. I keep mine in the fridge, sometimes for weeks on end. I just take it out and feed it once the night before baking. Starters do change over time regardless of what you start with. Your wild yeasties and other beasties will move in and set up shop over the course of months. Never brewed or distilled with it though...

[@BeardedBored]

Ahh, gave it the old jumpstart! Nice! You're right that it'll keep in the fridge for a loooong time. I have one that is several months old in the back of the fridge. I give it a feeding the night before I need it and leave it on the counter overnight. It always wakes up and does it's job:-)

[@stillworksandbrewing]

cool can't wait to see how it turns out Cheers!!

[@BeardedBored]

Me too! Few more days before I can run it.

[@rickmilkovic]

good stuff B👏👏, dont know what I was thinkin but I actually thought you were going to be makein the bread in the background, lol no fun bein broke, eh? Im so broke, I cant pay attention, might be why I thought it was about bread😔😔

[@BeardedBored]

Haha! I got a suggestion from another commenter to make bread with the yeast left over from this fermentation. Might make a bread video for you;-)

[@rickmilkovic]

@@BeardedBored lol...

[@KingHostile]

I always thought lacquer thinner(MEK) had a sort of slight banana smell.

[@mr.distiller]

Good stuff B&B. You inspired me to start my own today! I can't wait to see what flavors I get. Thanks for the content man!!

[@BeardedBored]

Good luck, brother!

[@twoartistic]

Few worthwhile projects, don't become overwhelming at times. It is great to have you back, creating content. If I wasn't in startup mode, (that got interrupted by shutdown), I'd throw you some patrion love. Speaking of overwhelm. 🙄 Great project! You've inspired me to get some sourdough going. BTW, you inspired me to make Apple Jack. I've made multiple batches that were so good, then I made a huge mistake. The result ended up tasting straight up like over ripe banana. I blended some of that with a 12 year old, oak heavy whisky. The end result is getting better and better. It's starting to go towards strong peach notes. You gotta dig those happy accidents and one of a kind experiences. Keep up the great work!

[@BeardedBored]

I like that apple jackhappy accident. Sounds really good:-) Have fun with the sourdough!

[@mackemsruleFTM]

can't wait to see how this turns out, But I'm predicting Awesome lol

[@BeardedBored]

So far the aroma coking off the air lock has been great. Malty and fruity. I think it's going to be pretty special:-)

[@n8vmc469]

I’m gonna give this one a shot… Maybe even make some bread…

[@BeardedBored]

Have fun!

[@n8vmc469]

@@BeardedBored I started one with my daughter.. She influenced me to inoculate it with a packaged yeast. Not much influencing was needed. I did it about 10 minutes after the initial comment.. Why the hell not I figured?!?

[@skinnersmith6912]

I love doing sour mash shine. Would a sourdough starter yeast be beneficial to use?

[@BeardedBored]

Sure, I think it would help the souring process and get more flavorful through the generations.

[@billhoward9165]

Tell me how it did my friend. I collected some wild yeast back in the spring from the BlackBerry bushes around my house. It made for an interesting yeast. The lick'r was very hot lol

[@BeardedBored]

I did a tasting vid after this one. Honestly it was really good. Got some unexpected fruit character to it:-) Blackberry yeast sounds like a fun thing to experiment with.

[@billhoward9165]

@@BeardedBored , it really was fun to try. I think the adventure of the whole process was better than the product. Still, you know I'm gonna do it again lol

[@BeardedBored]

@@billhoward9165 Take notes cuz that makes it science:-)

[@olivierlarocque5538]

My sourdough beer turned out not sour at all I was aiming for somewhat like a geuze and the result was more like a Belgian abbey ale Overall one if my best beer yet. I will definitely do it again and I look forward for changes on the taste profile in the future

[@BeardedBored]

Very cool:-)

[@hrodvithit]

I got into the idea of making sourdough beer after seeing a recipe for Kvas, I think it's mostly not gonna be so sour, like, definitely a bit of a twinge but more along the Weissebier line

[@willlothridge3197]

Interesting

[@thor4594]

Use rye flour for a more sour flavor FYI! But you didn’t hear that from me, I ain’t one to gossip. If it’s your pet, you have to name it! Mine is Archibald.

[@BeardedBored]

I have an older starter from last year that was fed with whole wheat flour when all the hoarders cleaned out the grocery store. I got a ton of fruity flavor in that one and one hell of a lacto infection. Enough lacto that a few experimental brews smelled like yogurt! I'll have to try the rye flour as soon as I can find some. Say hi to Archibald for me:-)

[@thor4594]

Ya luckily I was able to order Rye flour from England. The US the year before the hoarders had some rye issues with it growing, so it was rare here and $$$. I found some in England on Amazon and I snatched them up! Archibald says Blub! lol

[@BeardedBored]

@@thor4594 Thanks for the tip! Monster says "Cook me a steak!" Gonna have to get a flaming torch to calm him down.

[@dexterne]

Mine is Cobra Bubbles. I feed 1 tbsp rye, 1 tbsp sugar, 3 tbsp bread flour and 4 tbsp water. He lives in a mason jar in the fridge.

[@dexterne]

Btw, my Kroger (Fred Meyers) carries Bob's Red Mill Rye flour in a zip top 1lb bag. Lasts quite a while 1tbsp at a time.

[@hauckjohn]

Ohhhh, I've been waiting for this video!

[@BeardedBored]

Me too!

[@AlbeeSoaring]

Its funny. I watched a video from still it on pirate rum and he mentioned they might have used wild yeast. That got me thinking about my favorite jar of wild yeast. Curios to see the next video and see if this worked. FYI you can dehydrate your starter pretty easy. Im curios if using a dried starter would work differently?

[@blaylockr1]

Wow... When you pitched, it looked like your were dumping a tapeworm in the wort. :O

[@BeardedBored]

Nah, that's next month. "Tapeworms: Fun for the whole family!" LOL:-)

[@blaylockr1]

Bearded & Bored Hahahahahahahahaha

[@sam7on1t3]

But how did it end!?!?!??? And do you distill that whiskey mash after the fermentation? 🤔

[@BeardedBored]

Here you go - kzbin.info/www/bejne/iF6opWatibp2rs0

[@96driver]

So, Can you wash and freeze the yeast from your mash (er uh beer) to keep it going?

[@BeardedBored]

Yep. Or you can keep it in the fridge like I do. I just take the jar of starter out the day before I need it and feed it so it's nice and healthy the next day. But freeze it if you want the yeast to go dormant and stay basically unchanged.

[@wldtrky38]

Hey Man, going back to last week.... I'm still waiting for my birch, but have decided I'm going to try a test with birch and oak, on Peach Brandy and also on some Persimmon brandy I made last year 😉 Will be interesting... Can't wait to see your results from your sourdough run. I'm going to start saving yeast and giving it a shot, if SHTF, having a handy yeast spice will be NECESSARY 😉. Hard to separate yeast from corn and barley dust, but I don't think a bit of grain dust will have any adverse effects. Cheers 🥃

[@BeardedBored]

That brandy experiment sounds like they'll be really tasty. You can also try yeast washing if you want to get a clean sample of the local yeast from your grain and have a big starter colony, but dry should be fine too.

[@wldtrky38]

@@BeardedBored When I do the yeast, I'll keep it as a colony, by dust I was just referring to the fine particulates that settle with the yeast. My Birch sticks just showed up with the mail 😁 Prob leave them soaking til about Christmas Eve. 1 quart of each, with birch in 1, oak in 1, then I can compare differences 😉 Should be a good taste for Santa, lol.

[@BeardedBored]

@@wldtrky38 Nice! Now the waiting begins:-)

[@Just_The_Average_Dude]

Im interested to see how this turns out and to see the tolerance of your yeast.

[@BeardedBored]

Couple more days and I'll have the results in the next video:-)

[@brianvanschyndel9911]

Is there any way to hold a preserve (for a long period of time) some of that home made wild yeast so that if your whisky turns out exceptionally well you can reproduce it??

[@BeardedBored]

If you save a portion of the starter, give it one more feeding and put it to sleep in the fridge. It can last for months without much change as long as it's cold and dormant.

[@brianvanschyndel9911]

@@BeardedBored Great. Thanks for the info.

[@PoppaLongroach]

ive done the sour dough starter.i used malted corn and rye for my grain bill and was a diff kinda taste lol. it b cool to see your end results

[@BeardedBored]

You've got to give me more details dude:-) Different good, bad?

[@PoppaLongroach]

@@BeardedBored sorry lol was hittn the bong while watchin your vid lol.... it had a sour taste along with the sweet of the malted corn. it was almost a musty.... old grain kinda sour i thought. tasted kinda like the bottum of a grain bin smells if u been around a farm. after a month of just sitting it did get lil better but i didnt care for it lol

[@PoppaLongroach]

@@BeardedBored as soon as the neighbor gets his silo full im goin grab some sweet sileage and tinker with mashing it. shine my winter hobby my gardens take up the summers lol

[@PoppaLongroach]

we also make old fashion sour buckwheat cakes. mix up buckwheat flour n water....set if fridge. add lil every day till starts fermenting in bout week....stir every day next 7 days then make like pancake n eat. may try that for yeast one time this year

[@BeardedBored]

@@PoppaLongroach Sounds like you had maybe a heavier dose of tails in your cut.

[@vossierebel]

I'm into this... also make my own sourdough bread - also began before the madness. Have wondered long and hard about brewing with the yeast obtained by the DIY home concoction. Like, how did the folk back in the 1600's and 1700 do their home-brew?? That's what I want to try!! 🥃😁👍

[@BeardedBored]

You can let almost anything spontaneously brew with open fermentation and wild yeast like they used to do, but there are a few vids on collecting wild yeast in cloth covered jars of sugar water or wort, and letting them ferment with the wild yeast that blows in, then wash that yeast and pitch it for a main brew. Definitely gonna try that one of these days:-)

[@vossierebel]

@@BeardedBored Likewise... but, it will be my first go at brewing anything! I think the fundamentals I learned with building my own sourdough starter has got me excited enough to give it a go!! Thanks for the encouragement!! 🥃🍻😁

[@BeardedBored]

@@vossierebel Have fun experimenting with wild yeast. For your first brew you might consider commercial yeast just to get a firm footing on what to expect during fermentation as far as sights, smells and flavor.

[@jamesligon5732]

when did you add yeast to the sourdough starter??

[@BeardedBored]

You don't add yeast. There is wild yeast in the air, in the flour, everywhere. The starter makes an environment to feed that wild yeast until a large enough colony grows to make bread or brew with.

[@RexTenomous]

Oh man, I thought he was gonna make beer out of sourdough bread. This is pretty cool too though.

[@BeardedBored]

Would it blow your mind if I made bread out of the yeast at the bottom of the whiskey fermentation bucket?

[@RexTenomous]

@@BeardedBored Actually, it totally would! But then... You could have an infinite loop on youe hands. Though I suppose that was normal at one time.

[@penelopepitstoppp]

LOL @ "yeast hoarding dumbasses" o wow. I've been missing out!

[@hosseric]

I like Ezekiel bread where you take wheat and you sprout it and you turn it into bread oh wait what would it taste like if you sprouted wheat for say a week or so and turned it into say alcohol I wonder if it would taste different I know Ezekiel bread tastes different than regular wheat bread! It's more sweeter more flavorful!

[@hosseric]

I have been making bread from a starter that I started back about 10 years ago it has never changed and taste it's been the same anybody that has tasted the bread will tell you the same thing it's been the same I don't know where maybe turn it into alcohol does change it I don't know but not when you making bread it's the same thing for years and it tastes the same honestly!

[@witchart10]

Love your channel mate. Is there a way to preserve your yeast by freezing or even dry freezing?. Just a thought.

[@BeardedBored]

You can actually use a pretty old practice of pouring it out on trays and letting it dry, then scrape it off and save it for later.

[@expattyNZ]

I started a tpw with sourdough a few months ago... It keeps sticking 🤔 Almost there though, looking to run if it ever gets to 1.010

[@BeardedBored]

Mine stalled at 1.020, but then I put it in the hot garage and it woke right back up and finished at 1.008. Hope yours gets there👍

[@charleshall6598]

Is it possible that what you (and I) are smelling as acetone is actually acetaldehyde? It seems plausible because acetaldehyde is a metabolite of ethanol.

[@Absfor30]

Anyone know what the music was during the mash part?

[@BeardedBored]

Here you go:-) kzbin.info/www/bejne/rWqxlnadbMiIj5o

[@cthulhu9136]

no apologies and no regrets. Hopefully

[@BeardedBored]

None:-)

[@nathanhunt9105]

If it smells like rum, you should have made rum!

[@BeardedBored]

Next time, hahaha!

[@quarlow1215]

Dude, I'm still getting the sugar wash mastered. Now you're throwing bizarre curve balls with wild sour shit on top. I need to up this game.

[@BeardedBored]

Hahaha! It is a weird one, but delicious;-)

[@incorporealnuance]

You know, if you mix vodka into your starter instead of water, only the alcohol tolerant yeast will grow in it Something to think about

[@TheMegaOlve]

I feel like your kinda right but I wouldn't do straight vodka maybe two parts water 1 part vodka to give it more of a fighting chance

[@MrJoshua116]

Yea i almost start it a sourdough business but it dindt work out

[@horrorhotel46290]

I'm totaly talking out of my ass here, but if you slowly start feeding your sourdough more and more sugar and keep it anaerobic, shouldn't it be possible to build up alcohol tolerance in your yeast? You're certainly killing off some of the bacteria that way, but it could be worth a try

[@richardwalkden6349]

Don’t sling the water/flour mix extracted when making your culture.. PANCAKES!

[@BeardedBored]

I JUST started doing this a few days ago! So good!

[@appcarpenter1]

Mmm, i just learnd of sourdough french bread, the sweet and sour mix was intriguing. now I'm thinking sourdough waffles.

[@javadakbarzadeh1569]

It's not dangerous? I mean that bacteria not produce methanol?

[@glleon80517]

Bearded, did you use starter discard or fresh starter after you fed it? About how much did you add? I have about 11 lbs of spent grain from yesterday’s batch of Irish Red Ale that I just made a sugar head out of: 10 lbs of sugar in 5 gallons of water, then stirred iinto the leftover grain and drained the wort into my fermenting bucket. OG is 1.070. Tomorrow, add the sourdough starter and see what happens. Thanks for the inspiration, Bearded!

[@BeardedBored]

Awesome George! I used fresh starter that I fed that morning.

[@glleon80517]

Bearded & Bored , yep, did that yesterday since I was baking anyway. My fermenter is sitting in the garage at 80F since the fridge is already full of fermenting beer. Was not doing much when I went to bed last night. Thanks, Bearded!

[@kwnorton5834]

of course the only proper response ti enforced house arrest is to make whiskey and sourdough bread.

[@jc5445]

Delicious? Not in my opinion. Rye is where it’s at for me.

[@BeardedBored]

Rye sourdough bread is pretty dope too:-)

[@jc5445]

Have to try that. I’ll never say something is bad that I haven’t tried.