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KingBrianI · 04-28-2009, 09:55 PM

Quote:

Originally Posted by Schlenkerla

That Really Looks Awesome. What did you use for a recipe?

Did I miss that post?

yeah, that post was buried way back in there. Just a quick one gallon extract batch made with some DME I had for starters.

Quote:

Originally Posted by KingBrianI

This glass, still sitting in my kitchen, has continued to develop very belgian-y aromas without molding over or turning funky, so tonight I brewed up a simple 1 gallon recipe with DME to pitch the glass into. I'm really looking forward to seeing how it comes out. I was aiming for a kind of simple belgian golden ale to highlight the yeast flavors without overwhelming them with anything else. Here is what it was:

OG 1.062
IBU 27

1 lb. light DME
0.25 lb. wheat DME
0.125 lb. table sugar

0.3 oz. New Zealand Hallertau (8.6%) 20 min

This is exciting!

**Schlenkerla** · 04-28-2009, 10:32 PM

Kool - I'm hoping mine clears well once it hits the fridge. I used a lot of wheat though. Cloudy is OK. I know it tastes good!

Yeastie · 04-30-2009, 05:36 AM

Sorry still a bit confused. Do you leave the wort totally uncovered for 2 weeks or just for an hour or two and it takes two weeks to build up enough yeast? Or do you leave it open and just covered with a cheesecloth for 2 weeks?

Do you leave it outside or inside?

**Schlenkerla** · 04-30-2009, 02:42 PM

Yeastie - I believe there are two methods being tried out here. You need to have that in mind when reading the posts

I did my yeast collection on DME Agar for about 4hrs. Then stored it inside and let grow then made 3 incremental starters 25ml, 150ml, 1000ml

KingBrianI - Did his with a small starter for several days outside. (I think)

It appears like both methods yield promising results.

I personally like the agar method since I can see surface growth. That could be good or bad growth. I can identify mold on a slant and abort the idea of making a potentially bad batch of beer. Just watching the yeast grow had a coolness factor.

After that I can inoculate a starter or collect samples for cold storage. I believe collecting yeast and not mold might be harder to do when it gets warmer. I will be able to replicate this yeast at any time now.

KingBrianI can also do a yeast wash after the primary and save his yeast too.

I culture yeast so you can see why I went this route.

KingBrianI · 04-30-2009, 03:05 PM

I actually just left some wort from another batch sitting in a pint glass in my kitchen overnight. The next day I covered it with aluminum foil. It took a week or so but finally you could see yeast activity and the smell went from funky to estery. I think I got lucky in not growing mold but it's worth trying, if all it takes is a few ounces of wort from a batch you already made.

As a side note, I bottled mine the other day and washed and stored the yeast. The bottles seem to be carbing up quickly, the beer has gone from clear to cloudy so I'm guessing the yeast is chowing down in there. If any of my 999 recipients frequent this thread, you'll be getting a bottle in the swap. It'll be interesting to hear feedback.

xhmko · 05-05-2009, 05:06 AM

I live in the big quite polluted city of hong kong....would the wild yeasts come with any nasty toxins???

**Schlenkerla** · 05-05-2009, 12:56 PM

I think you could get normal biological stuff. I imagine if its fairly hot or humid it might be challenging to yeast without getting mold. I've only did this once and I don't know your weather that well.

I think makers of lambics & sours need to collect yeast before it gets too hot.

I may be wrong. Traditionally, I think wild brewing seasons are in the spring and fall throughout brewing cultures in Europe. Don't know about Asia. Think of where there is good history and tradition, these areas have moderately cool to cold weather patterrns. England, Germany, Austria, Northern France, Czechoslovakia, Denmark, Holland and Belguim.

Are Hong Kong nights cool?

ericd · 05-05-2009, 02:54 PM

Quote:

Originally Posted by xhmko

I live in the big quite polluted city of hong kong....would the wild yeasts come with any nasty toxins???

The thing is the wild yeast would have adapted to live with all that polution. I swear the wild yeast I captured one winter had a note of road slush in the smell. Does hong kong smell nice?

Do you have any relatives out in the country?

**9/9** · 05-07-2009, 07:41 PM

Okay, it looks like I have some non-mold action going on, which is a good thing. However, I am not sure what is the next step.

It doesn't look like mold, but there are clearly bubbles on the top. Smells funky/sour.

Is there a way to tell if this is bacteria or yeast? How should I go from here? Make a full sized starter and transfer to that? Any suggestions?

I am excited to have something going on here.

Here is a pic compared to my control, which I never left out for an exposure.

Bokonon · 05-07-2009, 07:50 PM

A few days back I put some plates around to see if I could collect anything. Just checked and I see a few spots of mold on 2 of them and all 3 are showing some growth.

Before the mold takes over the whole plate I think I'll transfer some of the colonies to new plates.

Really wish I had a microscope