mew

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I would guess that there are many many different kinds of yeast floating around out their, some of which are lager strains. Over time (maybe not very much time), one strain will dominate. So if you select for yeast that operate at cold temperatures, the yeast the survive will likely be lager yeasts.

caskconditioned

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Reading this thread reminded me of a podcast I listened from the brewing network a couple weeks ago. Chris White discusses the evolution of "brewers" yeast and states that it takes many generations for a yeast to develop many of the characteristics that we look for in brewing yeast (link to podcast).

They talk about how most wild yeast that you can brew with will be very phenolic. That may explain why some folks who have captured wild yeast say they work/taste great for a wit or Belgian style beers.

So lager strains and neutral strains (WLP 001, 1056, etc) would have taken many, many, generations to develop said characteristics???

ericd

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Yeah, I know when I'm lazy and don't clean out my mash tun for a couple days after I use it the spent grain in it starts to smell like bandaids (chlorophenols!)

It's all about experimenting and coming up with the style that suits what you captured the best! Remember, wild beers don't have to be sour or bretty! You can just capture wild cervesomyces if you close it off after you've got it!

starrfish

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Been thinking about this one...
If I leave wort on covered front porch should I cover with cheese cloth or pantyhose to keep any bigger real bugs out. I rent my house and the windows don't open (painted shut dang air conditioner dependent southern culture!) so I can't use window sill method.

Like I said I live in the south, spring time the Palmetto Bugs come out. (nice way to say big FLYING cockroaches- big shock when I moved down here... THEY FLY) would like to keep as many for these and other nasty critters out as possible, but still get a good culture...

thoughts?

__________________
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”

ericd

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Yeah it should work, I don't see why not. Remember the timeframe for the different critters and leave it somewhere that the air smells nice.

Boerderij_Kabouter

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Here are a couple of good threads from last year or so ont he topic. Unfortunately Landhoney has been MIA for quite a while....

http://www.homebrewtalk.com/f13/ambient-spontaneous-fermentation-43888/

http://www.homebrewtalk.com/f13/your-hometown-ambient-yeast-51727/

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2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels

redear

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Stickie? I would bet this would be a rather useful thing to have at the top of the forum...

ericd

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As topic starter, I agree!

Danek

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As someone who thinks this thread is the tits, I also agree!

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Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

ericd

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Come on mods, how about it? This thread had almost 2000 hits!