The Fifty Meter Beer Project Part 10 - Harvesting Bere and a Q&A

[@BrewingBeerTheHardWay1]

Hey Brian thanks for the plug! Bere makes a great tasting beer, which I think is due to it's husk to starch ratio.

[@Xandejoke]

Hello Brian. I'm from south Brazil, and I love to make this kind of experience here on my region. I have planted hops and made my harvest ale. And I have made my own malted barley but I didn't plant it by myself. All of my friends don't have the patience to do this, but I highly recommend trying to at least one time in life. About yeast? I got some yeast captured in my backyard where I got some fruit trees. My recompense is to have my complete own brewed beer. Thanks for sharing your knowledge and contributing with the really home brewing.

[@preuc3367]

Thanks so much for the video.

[@sailormouth8356]

Excellent content! I've been watching your content for many years and I have to say I've enjoyed every upload (especially with the idea of producing a beer that is entirely native to your environment!) I have a yeast capturing question that I cannot find much documentation online. (If you cannot answer that is fine!) Do you by chance know how to capture strains which aren't phenolic? I have captured a lot of yeast strains that taste very good and ferment maltose effectively, however, they are all completely phenolic. Do you have any guides in finding ones that arent (or perhaps, making the ones I captured not phenolc via mutation somehow?

[@SuiGenerisBrewing]

Unfortunately, any truly wild yeast will be phenolic. The POF gene allows yeasts to breakdown the polyphenols made by plants to prevent the growth of microbes. POF-negative strains arise purely through human use, by continually growing the yeast in environments lacking those antimicrobial compounds. You could screen a captured strain that you've grown in beer to try and find such a mutant, but it would be callanging as there is no easy way to screen for POF mutants other than aroma or flavour.

[@sailormouth8356]

@@SuiGenerisBrewing Thank you for your comment! Do you have any how to produce a medium that lacks said antimicrobial compounds? And again, thank you so much for responding!

[@SuiGenerisBrewing]

@@sailormouth8356 wine, beer, cider, etc, all lack the antimicrobial compounds.

[@allotmentcheers]

Great video, I am a maltster by trade, there probably isn't much that I know that you don't already but if you want to ask anything please feel free! I'll help if I can.

[@HeartPumper]

You should've hit craigslist derivatives (of your area) in search of old school sickle😊.

[@SuiGenerisBrewing]

Been looking for a scythe for years. They are shockingly hard to find in a condition that can be used (most are wall-hangers), and new ones are not cheap!

[@rimmersbryggeri]

Maybe you have to make a traditional medieval beer. Aparently they were only around 2-3% ABV and the mead was what really got them drunk. Beer was just a safe drink for meals and field work. Probably because of the malt quality and poor malting practices. Are these 6 or 2 row barleys you are growing?

[@SuiGenerisBrewing]

I'm likely heading towards something low-ABV, but even then, may need to supplement. The bere (what I harvest in this video) is 6-row, the harringtons (the stuff still in the field) is 2-row.

[@rimmersbryggeri]

@@SuiGenerisBrewing Ok so it will be quite a cloudy beer then to. Not that that really matters.

[@losFondos]

I was away for two weeks. It rained almost every day and most of the barley is now showing signs of mold growth. I'm not sure if it's even worth the trouble of harvesting it

[@SuiGenerisBrewing]

That sucks. Mouldy grain can be very dangerous, so its probably not worth it.

[@ernestowyman]

💘 *promosm*