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You may have been onto something new... a tasty Porter may have been enhanced by the addition of 'dry-hopped ants'. Ants carry a bacterium S. marcescens and they produce the chemical pyrazine, which is a method of communication and trail building.
Pyrazine has been noted to be a positive aroma and flavor contributor in some wines... considering that some porters and stouts have intentionally been 'conditioned' in wine barrels... if you give access to your fermenter to an ant colony, it may give you a Porter with notable wine character.
I'd suggest returning your fermenter to where the ants have easy access to it.
Pyrazine has been noted to be a positive aroma and flavor contributor in some wines... considering that some porters and stouts have intentionally been 'conditioned' in wine barrels... if you give access to your fermenter to an ant colony, it may give you a Porter with notable wine character.
I'd suggest returning your fermenter to where the ants have easy access to it.
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