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**Schlenkerla** · 05-07-2009, 08:15 PM

Quote:

Originally Posted by Bokonon

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

Good Idea!!!

**Schlenkerla** · 05-07-2009, 08:18 PM

Quote:

Originally Posted by 9/9

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.

Yes! Move it to a starter covered with foil or a foam plug. If you have a stir plate use it! After that give ~ 1-2 weeks give it a smell, look and taste.

The next step is a small batch.

**9/9** · 05-07-2009, 10:05 PM

Cool. I will get the starter going tomorrow.

Any way to know if it is yeast or bacteria?

**Schlenkerla** · 05-07-2009, 10:18 PM

Quote:

Originally Posted by 9/9

Cool. I will get the starter going tomorrow.

Any way to know if it is yeast or bacteria?

It can be either enterobacter or yeast this at this point. Smell and taste are the best indicators. The enterobacter will smell like cooked veges or fecal. The yeast could be estery like brewing yeasts. The entero will create souring acids and the yeast might be fruity tasting. This is hard to be certain.

Be advised I have only done this once and have just starting reading about wild ferments.

FYI - Entorobacter will be eventually be overtaken by yeast, provided you got some in your sample. According to what I have read, this always happens, this bacteria is the most quickly adaptable. The yeast generally out paces it within 5-7 days.

**9/9** · 05-07-2009, 10:34 PM

Thanks, I appreciate the info and advice.

I will just have to see what happens.

**Schlenkerla** · 05-07-2009, 10:49 PM

Quote:

Originally Posted by 9/9

Thanks, I appreciate the info and advice.

I will just have to see what happens.

I failed to say its probably both.

ericd · 05-08-2009, 05:39 AM

Quote:

Originally Posted by Schlenkerla

Yes! Move it to a starter covered with foil or a foam plug.

Is there any reason for doing this instead of a stopper+airlock?

**Schlenkerla** · 05-08-2009, 10:59 AM

Quote:

Originally Posted by ericd

Is there any reason for doing this instead of a stopper+airlock?

I have always been told so it can take in air. I think this is especially true on a stir plate.

**Saccharomyces** · 05-08-2009, 01:57 PM

After reading through Wild Brews, it has me thinking... Lowering the pH of the plates using acid should skew things in our favor here. I'm not sure what effect an acid pH would have on mold... which is my biggest problem... but if we started with a pH of ~4 rather than 5, the bacterial growth would be suppressed.

**Schlenkerla** · 05-08-2009, 03:27 PM

Quote:

Originally Posted by Saccharomyces

After reading through Wild Brews, it has me thinking... Lowering the pH of the plates using acid should skew things in our favor here. I'm not sure what effect an acid pH would have on mold... which is my biggest problem... but if we started with a pH of ~4 rather than 5, the bacterial growth would be suppressed.

I think that is good. Would you add lactic acid or use hop oil?