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Old 04-14-2009, 09:09 PM   #141
killsurfcity
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so i've given this a couple shots. first one, i might have had something, but it didn't look like much was happening so i ditched it. second was kind of odd. it didn't seem to do much after i brought it inside, and them one day i came home and there was a white residue stream down the side of the jar and a kind of white filmy stuff on the top. third is still outside, and was showing the white filmy stuff as well last i checked.

so my question is, does this mean i have something? how do i know if it is the right thing? any kind of test i can do?



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Old 04-19-2009, 01:16 PM   #142
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so i've given this a couple shots. first one, i might have had something, but it didn't look like much was happening so i ditched it. second was kind of odd. it didn't seem to do much after i brought it inside, and them one day i came home and there was a white residue stream down the side of the jar and a kind of white filmy stuff on the top. third is still outside, and was showing the white filmy stuff as well last i checked.

So my question is, does this mean i have something?

How do i know if it is the right thing?

Any kind of test i can do?
Does it look like mine at all? My captured culture

Try to post a picture so we can see what you have captured.

How does it smell?

BTW - Is the sample on a slant? If so, I would make a small starter, lets say about 25ml. Scrap-off some of the white yeasty looking film and add it to your tiny starter and let it sit for a week, also shake it twice a day. After a week bump it up to 150mls then 1000ml.

I looked for sediment and smelled the starters. I noticed a fruity/sour smell on mine. They smelled just like the culture jar.

When I stepped up the starters I poured off 95% of the started and tasted that last little bit. For mine it never tasted gross. Just sweet and fruity.

As far as having anything, my main determinants were visual growth and smell. Then eventually taste.


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Old 04-19-2009, 01:48 PM   #143
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I pulled a 2oz sample from my fermentor.... (Drum Roll Please.)

It was actually pretty darn good for warm wheat beer.

The color was very light. Pretty much like New Belgium's Mothership Wit. I should have taken a picture, but it was 2:30AM.

Anyhow, the taste was pretty clean not really sour from what I could tell. It had a very slight sweet taste since it was low hopped. It had a fruity and a very notable floral aroma. This really surprised me. The floral smell was like that of a Chardonnay.

I didn't take a gravity reading, but I'm 98% sure its done. The beer is starting to clear and the airlock has no activity. Fluid in the bubbles are level.

I spent a good bit of time the other night trying to clean two of my carboys that I wanted to use as secondaries. Both had yeast-scum in the necks and they are PET, so they are soaking again in a fresh bleach solution. I gave up trying to get them clean. I figured it can sit on the cake a little longer.

Very shortly I'll get a FG and report back.

I'm wondering if I'll get a 3rd fermentation. A few buddies of mine think this will be a infected beer in 3-4 months. I'm thinking infected with what??? Its already got a clean bug!!!

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Old 04-19-2009, 03:22 PM   #144
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Does anybody here have this book?

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Old 04-19-2009, 04:25 PM   #145
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Second attempt to capture yeast... FAIL.

I'm really good at culturing mold, but not anything else. I guess I will have to wait for winter to try this again.

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Old 04-19-2009, 04:27 PM   #146
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Second attempt to capture yeast... FAIL.

I'm really good at culturing mold, but not anything else. I guess I will have to wait for winter to try this again.
Try it in your refrigerator!!
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Old 04-19-2009, 04:39 PM   #147
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Try it in your refrigerator!!
That would bring a whole new meaning to "house yeast".
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Old 04-19-2009, 04:44 PM   #148
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That would bring a whole new meaning to "house yeast".
Are you using a slant type jar to catch the yeast? If so, shorten the open time.
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Old 04-19-2009, 04:49 PM   #149
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Are you using a slant type jar to catch the yeast? If so, shorten the open time.
Jar with a half inch of hopped 1.038 wort and agar agar. I left it outside overnight when the winds were calm and it was about 60*F.

I'll try preparing a bunch of plates and exposing them 1 hour, two hours, etc. when it is dry. It's too warm and humid right now to try again.

I ordered the Wild Brews book, should be an interesting read.
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Old 04-19-2009, 05:26 PM   #150
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I'm gonna buy the trio of Brew Like a Monk, Wild Brews, and Farmhouse Ales.



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