Dirtbag
Supporter
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- 313
I've been doing a bit of reading up on knf recently, surprisingly I only learned about it a couple weeks ago. I'm what I would consider a fairly advanced homebrewer and have a fairly extensive knowledge base about fermentation, as well as a vast collection of brewing yeast varities.
I'm hoping I might be able to use some of that knowledge and apply it to knf fermentations, but I'm still somewhat new to this so I'd love to hear from the farmers who use knf brews to see the hows and what's of what you're doing. The general idea I get, how to source ingredients for different stages of growth etc, what interests me the most is the technical aspects of the fermentation. What yeast varieties do people use, or do you just rely on wild yeast and bacteria? Do you follow sanitation protocols for brewing? Is there a target specific gravity? I'm assuming the mash isnt pasteurized first to keep the enzymes and microbes alive..
Maybe I'm over thinking some of the processes, but as a beer brewer my mind tends to think about fermentation from a fairly technical standpoint.
I'm hoping I might be able to use some of that knowledge and apply it to knf fermentations, but I'm still somewhat new to this so I'd love to hear from the farmers who use knf brews to see the hows and what's of what you're doing. The general idea I get, how to source ingredients for different stages of growth etc, what interests me the most is the technical aspects of the fermentation. What yeast varieties do people use, or do you just rely on wild yeast and bacteria? Do you follow sanitation protocols for brewing? Is there a target specific gravity? I'm assuming the mash isnt pasteurized first to keep the enzymes and microbes alive..
Maybe I'm over thinking some of the processes, but as a beer brewer my mind tends to think about fermentation from a fairly technical standpoint.