The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > I got me a wild yeast!

Reply
 
LinkBack Thread Tools
Old 02-16-2011, 06:54 PM   #1
Antibrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Middletown, Connecticut
Posts: 4
Default I got me a wild yeast!

I spotted one in the woods yesterday and roped it like a cowboy. It put up quite a fight, but now I have it confined to a growler I filled with extra wort after over-sparging my mash tun. White layer of foam, smells like a sweet kind of cheese. I live in central CT, and it's pretty consistently below freezing, so it was probably just floating around my basement. Trouble is, I had an infected beer earlier under the same conditions and that one smelled horrible. I suspect what I have now may be a tamer type of yeast. I daresay it's a saccharomycete, but a compound microscope is sort of out of my price range. Are there any effective ways to determine what I'm dealing with without just throwing it into a batch and seeing what happens (potentially ruining everything)?

__________________
Antibrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 07:32 PM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

I've harvested yeast from fresh peaches. I took bits of skin and put them in quart jars half full of starter wort. The ones that turned green/smelled rancid I dumped, the ones that looked/smelled good, I brewed with. Made some pretty good beer, too.

If it looks good, just throw it in some wort and see what happens. I have a 2 gallons bucket I use for test batches and big starters.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 07:36 PM   #3
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,891
Liked 93 Times on 71 Posts
Likes Given: 36

Default

Nateo, you're my hero. You always have great insight in threads I click on and inspire me to try some new stuff.

__________________
bknifefight is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 07:42 PM   #4
starrfish
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Florence, SC
Posts: 2,031
Liked 28 Times on 23 Posts
Likes Given: 25

Default

I tried to harvest some last spring! WOW I got some true FUNK! and not in a George Clinton good way! smelled like old wet wool socks after a several day backpack trip, and starter tasted sour with a big dose of wet dog! :P

May give it a shot again... but, I'm not getting my hopes up again.

__________________
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.”
starrfish is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 09:17 PM   #5
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 228 Times on 191 Posts

Default

I also went with the peach skin route. I got some sort of saccaromyces strain, something that throws huge amounts of diacetyl (possibly the yeast) and an awesome amount of brett. The beer I made with it was retchedly diacetyl after a couple of months but now it is delicious, like Orval but without the dry hop.

I think I will try making a saison with it this summer.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 09:20 PM   #6
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

Apache, did your peach yeast clump like little peas on the bottom of the fermenter too? Have I asked you that already? Maybe I'm echoing myself here.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 09:44 PM   #7
Antibrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Middletown, Connecticut
Posts: 4
Default

Well, I guess if it looks and smells promising...I'll try a mini-batch with it and hope for the best. The peach skins are a good idea, too. Thanks for the advice!

__________________
Antibrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2011, 10:05 PM   #8
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

I got my peaches straight from the orchard, but I'm not sure if that matters.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2011, 05:32 PM   #9
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 228 Times on 191 Posts

Default

Quote:
Originally Posted by Nateo View Post
Apache, did your peach yeast clump like little peas on the bottom of the fermenter too? Have I asked you that already? Maybe I'm echoing myself here.
Yep. They ran from very small to slightly larger than pea-sized clumps. They all dropped out when I cold crashed.

I used a store bought peach from a major grocery chain, so I'm not sure where it came from.

I noticed recently that a mason jar of washed yeast from a saison strain I bottle harvested from Foret has started to clump up. I wonder if the clumping is a natural property of saccharomyces that has been lost during the domestication of brewing strains.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wild yeast from "wild" grapes DrJerryrigger Lambic & Wild Brewing 11 10-15-2011 12:52 AM
When to use wild yeast andymi86 Lambic & Wild Brewing 11 02-07-2011 06:37 PM
wild yeast zackmon21 Lambic & Wild Brewing 2 06-13-2010 11:36 PM
Is this wild yeast? realestatecat Lambic & Wild Brewing 3 01-14-2010 02:38 AM
Yeast Bank- Wild Yeast/bacteria Jsta Porter Lambic & Wild Brewing 7 04-21-2009 01:20 PM