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Old 01-03-2013, 05:26 PM   #871
BenWillcox
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Originally Posted by turboninja64 View Post
So i've read up to page 33 of this thread and havent found what I'm looking for. So i"m just going to ask. Is there a problem with collecting wild yeast and bacteria at too cold of a temp? I talked to a rep at morebeer a while back and he said that some European brewery he went to only brewed when it was cooler to collect their yeast. So today i brewed a small .5gal batch to leave out for about 12hrs. Then i read on this thread that most people are collecting at around 50-60 degrees. Our temps here right now are between 10-30. I guess one persons idea of cool is different than anothers. Is this going to be a problem? Not that I can do anything about it now. Thanks
The One time I have captured wild yeast was this last December 15th. I left hopped starter wort outside for 12 hours overnight (8-8). That night our low was 41, which was about the temperature of the wort when I got it inside. I funnelled into a growler, shook vigorousl and attached an airlock. I had full krausen a touch more than 24 hours later, my first batch with it got brewed and pitched on new years eve. That Batch had full krausen within 2 hours from pitching and was blowing off 2 hours after that. (3 gallon batch).
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Old 01-03-2013, 11:28 PM   #872
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Cool. Did you taste the product at all?

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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
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Old 01-06-2013, 12:57 PM   #873
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My results from the mason jars were that the two smaller ones became contaminated so I threw them out. The raspberry, blueberry and cherry showed weak signs of yeast production. The raisins seemed to outperform the 3 others.

So I harvested and washed it last night for a minimash all grain starter. I am putting together a smallish 2-3 gallon recipe to test it out and I will report back on my findings.

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Old 01-07-2013, 01:24 AM   #874
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I brewed up a 3 gallon 100% wheat beer for this today and pitched the raisin yeast a couple hours ago. It has already developed a small kruasen top and is very active.

I'm looking forward to the results in a few days.

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Old 01-08-2013, 07:06 AM   #875
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What's a "minimash allgrain starter"? Did you just mash a handful of grain? Is it hopped?

__________________
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 01-08-2013, 01:04 PM   #876
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Yeah basically a handful of grains and a half gallon of water just like I would while doing a regular AG brew day.

No hops used in the starter. Hops are $4 plus per oz at my LHBS and while I believe in supporting them I don't like being extorted. Which is also the same reason I am using wild yeast for this brew test.

If I find contamination then I will use some lemon concentrate if I need to make it more acidic in the future. I am quite surprised how well these beauties are tearing up the wort in the primary.

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Old 01-08-2013, 01:45 PM   #877
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Cool! Nice info - I think I'll try this experiment in spring or summer

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Old 01-08-2013, 06:53 PM   #878
Pith
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The minimash sounds like quite a good idea, and cheaper than extract, which is what I used last time I tried this, a long time ago.

Anyway, I've been planning to brew a Saison soon since it's Summer here in Oz, and the idea struck me that I could do two batches, one with a Wyeast Saison yeast, and one with some wild yeast, as a lot of people seem to like their wild Saisons. A few hours ago I distributed four small jars of leftover pale ale mash wort (dripped from my mash bag) on the four corners of the property, each with a pinch of acid blend. I'll post back about it.

__________________
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 01-08-2013, 07:55 PM   #879
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Quote:
Originally Posted by Pith View Post
Cool. Did you taste the product at all?
I didn't taste either of the starters. The 3 gallon batch is just over 1 week old now. I think I am going to let it sit in primary for 2 or 3 more weeks. This should let me know if a.) I have really hit terminal gravity (I was @ 1.016 when I tasted it), b.) I have something else like Lacto/ Pedio, or Brett in there. and c.) give the yeast a chance to floc a bit more. I tasted it 2 days ago (crazy young) and it tasted really very clean and mild. Not much in the ester departement. No sourness, no off-flavors. my base beer was basically this:

O.G. 1.064
50% Pils
45% white wheat malt
5% caramunich

16 IBU of Hallertau, bittering only.

The whole Idea was to give it just enough body and bitterness that I would taste mostly the yeast and not alot else.
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Old 01-09-2013, 11:58 AM   #880
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Interesting. If you wanted to get a good feel for the lambic-ness of it, I'd actually do a lambic wort (minus aged hops) with unmalted wheat instead of malted, as that's what the bacteria munches on. And I haven't known Brett to show itself that early.

But yeah, sounds quite successful and interesting. Let us know of course.

__________________
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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