It also seems to have the same beer-darkening effect as oats when I left this batch exposed to the air (despite much lower oxidation-catylizing manganese - 1.3 mg/100g vs. Buckwheat contains caprylic acid, which there is some chance Brett converts to pineapple-scented ethyl caprylate. A few years ago, I brewed a sour amber ale with buckwheat (milled and pre-boiled) with good results. I had two bags of Arrowhead Mills buckwheat flour that I impulse-bought on sale. Luckily, years of neglect and mistreatment have selected for only the hardiest bugs. My house saison culture was getting close, having sat in a growler for nearly seven months since the Juniper-El Dorado Saison.
Whether it was kombucha, ginger beer plant, or sourdough eventually whatever the yeast or bacteria it ends up in the fridge, ignored until I toss it. I don't do well when I have to keep a culture going with regular feedings. Gotta get that yeast money until Sapwood Cellars is up and running! especially because after I just quit my day job of the last 12 years with the Bureau of Labor Statistics. The Bootleg Biology isolated version of my house Brett-saison culture is available for the next few days, so I decided to hustle to write this post featuring my OG blend. This is essentially the same thing that happens with acid rain meets limestone, the carbonic acid dissolved in the rain eats away at the calcium carbonate in the rock. Chalk doesn't readily dissolve at water's roughly neutral pH, but it is happy to once there is carbonic acid in solution. We add a small dose of chalk (calcium carbonate) to move our tap water closer to the profile of Perrier. Cold water can hold onto CO 2 much easier, so you're wasting your time to shake room temperature water. To speed things up, once the water is chilled, you can shake the keg to speed up the absorption of the gas. Once the keg is connected vent the head-space and then let the water chill and the CO 2 infuse. Set your regulator for between 20-30 PSI, depending on how strong you want the bubbles to be.
Fill a keg with good tasting water (e.g., carbon-filtered tap water, reverse osmosis) and connect to a CO 2 tank. Luckily the process to carbonated water at home couldn't be simpler, if you already have a kegerator. I don't think there is any need to get technical when making your own. Adding quinine (from cinchona tree bark) would turn it into tonic water. Club soda or soda water is similar, but usually has the minerals added to it. In the US, "mineral" water is required to have 250 parts per million total dissolved solids (TDS), usually from a natural spring. Seltzer, sparkling water, fizzy water, and bubbly water are synonyms, referring to water with carbon dioxide bubbles. Having it on tap ensures the water is always ideally carbonated, and wonderfully cold (especially compared to our 75F/24C summertime tap water). When it comes to bottles, smaller is better because after opening the bubbles begin to escape. Making 5 gallons at home costs less than a dollar. All beverages are marked up when you buy them by the serving rather than in bulk, but carbon dioxide dissolved in water is one of the most egregious. The only dedicated tap on our kegerator is the one for carbonated water.
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