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Old 04-13-2012, 02:57 PM   #691
NordicNinja
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This thread inspired me to go out and try to catch some wild yeast (and finally register for HBT).

I mixed up a small batch of wort at about 1.020-1.030 ish, boiled for about 15 minutes with some pellet hops mixed in. I also squeezed a bit of lemon into it after reading the advice here about lowering the PH. The wife and I went camping out at Deception Pass in the northwestern part of Washington state. Looks kinda like this:



I separated the wort into two tupperware containers and left one on the table at the campsite and the other on a stump underneath a tree. They sat out for about 6 hours or so at about 50-55 degrees.

So they've been sitting out on top of the fridge for about a week now. It's hard to tell what I've got exactly. The wort smells alright with a bit of a sourness, in the last couple of days I've started to see some bubbles and now there seems to be a film starting to grow on top. No sign of mold yet. Here are some pics:





Pretty fun experiment, hopefully I ended up getting some yeast.

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Old 04-15-2012, 09:03 PM   #692
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wild went in bottles today - last i had tasted it, it was overwhelming brett. the base beer is a basic wheat, bittered to 17 bus and when i tasted it, i was shocked. the brett is very much front and center, but it drinks like a wheat orval. very light, delicate, very complex. i'm really looking forward to this being ready.

the yeast moved 2 points with the additional 6 months and wound up at 85% attenuation... i have this yeast captured and i'll use it again when i brew something belgian-y...

all in a all a great beer day - bottled my caramel sour that was 100% soured with a house cultured bug blend. it came out incredible and is at the moment (uncarbed and room temp) the best sour i've ever had - gorgeous bright red color, absolutely clear and a fantastic mouthfeel - not much sour, very delicate, but i suspect it'll change in the bottle over time.

by far the best beer forum going - thanks guys, i've learned a lot here - it's allowed me to drink really good and unique beer.

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Old 04-15-2012, 09:39 PM   #693
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Hi I'm thread starter.

Just wanted to stop by and let people know I'm still around, and I'm so happy to see all the neat, cool stuff people have been doing because of this thread.

Happy brewing and bug collecting

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Old 04-16-2012, 12:12 AM   #694
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Made and streaked two plates with my big wild yeast culture a few days ago.

25mL dry wheat malt extract
250mL water
30mL gelatin

15mL honey
0.5mL yeast nutrient
250mL water
30mL gelatin

The honey one became a goopy mountainous mess that I didn't feel like trying to isolate anything from, but the wheat one kept its form quite well. I will be scooping up as many single blob colonies as I can and then restreaking each onto a new plate.

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Autumn Wheat Beer
3787 Saaz/Styrian Porter
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Old 04-16-2012, 12:13 AM   #695
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Attached is an image I took from my iPad.

Ingredients:
25mL dry wheat malt extract
250mL water
30mL gelatin
and around about 4 days. Check yours each day for fast-breeding colonies, if that's a feature you're selecting for.

image-2918582.jpg  
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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 04-16-2012, 12:59 PM   #696
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I scooped up five blobs of yeast and put each into jars of 1:10 wort, shook like a mofo and will check on them tomorrow morning.

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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 04-16-2012, 03:30 PM   #697
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[QUOTE=NordicNinja;3990187]This thread inspired me to go out and try to catch some wild yeast (and finally register for HBT).

How does the culture smell?

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Old 04-18-2012, 09:07 PM   #698
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Quote:
Originally Posted by jaapie View Post
How does the culture smell?
It doesn't smell like whole lot honestly. Mostly sour, a bit sweet. Not unlike I would imagine wort left sitting out for a while.

It's been a week and a half, so the yeast should be starting to take over around now (right?). There is some white powdery looking stuff sitting around the bottom of the tupperware and a white ring around the wort line (mold?). There is an interesting pinkish red glob floating in the other sample, not really sure what that is but it sure grosses the wife out.

I was thinking about making a half gallon starter and tossing both of my samples in just to see what happens. I figure at least I'll be able to take a gravity reading so I'll know if I'm getting any fermentation action.

Speaking of which......how long should I wait before taking a reading? From what I've gathered these wild yeast (if I do in fact have any) can take a while to chew through the sugar.
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Old 04-18-2012, 09:09 PM   #699
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Quote:
Originally Posted by ericd View Post
Hi I'm thread starter.

Just wanted to stop by and let people know I'm still around, and I'm so happy to see all the neat, cool stuff people have been doing because of this thread.

Happy brewing and bug collecting
Awesome to see the OP is still around. Great thread man!
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Old 04-18-2012, 11:08 PM   #700
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Quote:
Originally Posted by NordicNinja View Post
It doesn't smell like whole lot honestly. Mostly sour, a bit sweet. Not unlike I would imagine wort left sitting out for a while.

It's been a week and a half, so the yeast should be starting to take over around now (right?). There is some white powdery looking stuff sitting around the bottom of the tupperware and a white ring around the wort line (mold?). There is an interesting pinkish red glob floating in the other sample, not really sure what that is but it sure grosses the wife out.

I was thinking about making a half gallon starter and tossing both of my samples in just to see what happens. I figure at least I'll be able to take a gravity reading so I'll know if I'm getting any fermentation action.

Speaking of which......how long should I wait before taking a reading? From what I've gathered these wild yeast (if I do in fact have any) can take a while to chew through the sugar.
Wild yeast haven't been any slower at eating in my own experience. If it's a bit sour, you might have a bacterial infection. Also the things floating ontop are quite likely to be mould. The stuff at the bottom could be yeast that have finished doing their thing and have floculated. I would suggest tipping the wort out carefully, while trying to keep the white powdery stuff on the bottom, then put some fresh hopped (to discourage bacteria) wort on top of the powdery stuff and shake it all up.
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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