Hi,
I have a crazy idea. For experimentation sake would it be possible to add freshly cultivated barley heads to a cooled wort to use the naturally occuring yeasts it attracts very much how wine uses the yeasts on the grape skin?
Would this work?
I have a crazy idea. For experimentation sake would it be possible to add freshly cultivated barley heads to a cooled wort to use the naturally occuring yeasts it attracts very much how wine uses the yeasts on the grape skin?
Would this work?