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Post by **golden pond** » Sun Jun 18, 2006 5:19 am

Hey fellows, I'm sure most of you have heard me talking about not adding or using any store bought yeast in my mash. Well I mixed a batch up yesterday evening at 2:00pm, the temperture 4 foot from the barrel was reading 88F, at 4:00pm it hit 90F, 5:30 it starting raining and cooled off, 6:00am this morning, temp was at 68F and mash is already working off hard. So I see no good reason to add yeast to get a mash working off in the right kind of weather. This mash should be ready to cook in about 6 days.

Swag · Post by **Swag** » Sun Jun 18, 2006 5:32 am

Don't fix it if it aint busted. People have been fermenting for thousands of years with natural yeast. Nothing wrong with that.
I'm going to try my next batch au naturale. I'm sure I've got plenty of yeasties floating around in the garage after all the batches I've done there.

Post by **golden pond** » Thu Jun 22, 2006 3:32 am

Its ready to cook this morning, this mash didn't do the slow bubbles until yesterday, it was more like a simmering boil for 3 days before it slowed down yesterday. It will work off different when I remix it agin. The weather is right here now for not adding any yeast.

Post by **Tater** » Thu Jun 22, 2006 4:04 pm

Whats the recipe GP?

hornedrhodent · Post by **hornedrhodent** » Fri Jun 23, 2006 3:08 am

tater wrote:Whats the recipe GP?

Obviously - do what you like - and wait.

canadianmoonshiner · Post by **canadianmoonshiner** » Sun Jun 25, 2006 12:33 am

Yes, what is your recipe. Sure you don't use store bought yeast, but you must be using a fair quantity of cultured natural yeast. Don't say that it is just falling from the sky. Looks like it was ready in 4 days. You must live next to a yeast factory!!! Sorry about being so blunt, I am testing a new batch.

Post by **golden pond** » Sun Jun 25, 2006 4:46 am

CM the recipe was moved over to the "RECIPE" forum. And no I DO NOT add any yeast of any sort. I just get what's floating around in the country air here. Was cloudy and cool here yesterday so mash was working really slow, this morning it's 70F at 7:30am and mash is bubbling all over the top real nice, the warmer it gets the better it works. I remixed this mash at 12:00am Friday, it should be ready the last part of this week.

Post by **golden pond** » Fri Jun 30, 2006 2:20 pm

Long run on the 2nd run, started running at 11:00am was 130 proof starting out, ran and quit collecting at 80 proof at 4:00pm, ran singles down to 40 proof and cut the still off at 5:15pm, 3rd run should do better yet.

sploke · Post by **sploke** » Fri Jun 30, 2006 4:58 pm

So, you just mix up your mash, put it in a bucket and let it sit outside? do you cover the bucket with cheesecloth or anything to keep bugs out, etc or what? I've been wanting to try this but I'm unsure of the exact procedure.

Post by **golden pond** » Fri Jun 30, 2006 5:41 pm

Yes I like cover mine with screen wire or like you said cheesecloth will work fine, need to let it get the natural air and yes keep the insects out.