Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > My wild yeast collection experiment
Reply
 
LinkBack Thread Tools
Old 03-13-2013, 11:41 PM   #1
Brewsit
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: San Antonio, TX
Posts: 184
Liked 18 Times on 17 Posts
Likes Given: 7

Default My wild yeast collection experiment

I put a quart mason jar full of boiled wort outside to see what kind of yeast I could collect. So far, I have an interesting looking array of things growing (5 day mark). It doesn't smell bad, just smells... different. If anyone has the expertise to identify what I have so far, please comment! There is an oily slick look to it, with different mold-looking cultures starting, from what I can tell.

I'll post updates as I reach other points in the process.

photo-3.jpg  
__________________
Brewsit is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2013, 05:27 AM   #2
todd46
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Grand Rapids, MI
Posts: 49
Liked 4 Times on 4 Posts

Default

Any signs of fermentation or active yeast in that jar? Looks like you're getting mold on top, you might want to skim off those white/green/gray fluffy spots or scrap the whole thing and start fresh.

__________________
todd46 is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2013, 11:06 PM   #3
Brewsit
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: San Antonio, TX
Posts: 184
Liked 18 Times on 17 Posts
Likes Given: 7

Default

Yea I was going to ask the question about skimming the mold. Seeing as here in Texas it's almost impossible to keep mold out of the equation (everything molds here, even rocks, and people if they sit still long enough). It looks a lot more evil and scary today, with bigger growths, some turned yellow, the whole thing looks like a mold garden. There is a decent amount of light colored sediment on the bottom, but I'm not sure if there's any yeast going on. I'll post pictures soon.

__________________
Brewsit is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2013, 11:13 PM   #4
Brewsit
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: San Antonio, TX
Posts: 184
Liked 18 Times on 17 Posts
Likes Given: 7

Default

Attached are the photos.

image.jpg   photo.jpg  
__________________
Brewsit is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2013, 11:17 PM   #5
TheCroc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 18
Liked 1 Times on 1 Posts

Default

Don't worry about the mold being dangerous at this point but you do want to scrape it off. I have done a couple of wines using natural yeast and the direction all say to scrape the mold off before doing any thing with it.

__________________
TheCroc is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2013, 12:17 AM   #6
Brewsit
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: San Antonio, TX
Posts: 184
Liked 18 Times on 17 Posts
Likes Given: 7

Default

Thanks for that. I scraped it off (it all came off as one chunk) and spritzed some starsan around the top to maybe inhibit new growth. Of course, I don't know what I'm doing, really. There is definitely a good amount of light tan sediment on the bottom, so we will see where it goes.

__________________
Brewsit is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 04:50 PM   #7
Brewsit
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: San Antonio, TX
Posts: 184
Liked 18 Times on 17 Posts
Likes Given: 7

Default

It's got yeast! I noticed this morning a very healthy tan krausen forming on top. It smells good, too. Hard to say what to expect at this point, but it is fermenting. I have the lid just resting on top, and the ring loose enough for gas to escape. Any tips on how long to let it go before crashing and harvesting?

__________________
Brewsit is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 05:14 PM   #8
urbanmyth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Twin Lakes, WI
Posts: 1,003
Liked 57 Times on 45 Posts
Likes Given: 60

Default

If you are willing to give it the time it needs for a true wild fermentation and don't mind "wasting" a full 5 gallon batch, I would brew something with pils, wheat and low IBUs and pitch that jar while it is still at high krausen

__________________
Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.
urbanmyth is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 07:25 PM   #9
Brewsit
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: San Antonio, TX
Posts: 184
Liked 18 Times on 17 Posts
Likes Given: 7

Default

I was actually hoping to save it and cultivate it for a later batch. Any reason I shouldn't do this?

__________________
Brewsit is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 11:07 PM   #10
Johnnyhitch1
HBT_SUPPORTER.png
Feedback Score: 32 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,074
Liked 232 Times on 194 Posts
Likes Given: 3434

Default

Quote:
Originally Posted by Brewsit View Post
I was actually hoping to save it and cultivate it for a later batch. Any reason I shouldn't do this?
Ive tried what your trying to do before and....its a nightmare.

Theres a reason we have so much sanitation involved with this hobby. Im not saying its impossible to culture a true sachh/pedio/lacto/brett culture from wild air but its HIGHLY unlikely you get what traits your looking for.

When culturing yeast, you choose healthy uniform colonies to ensure healthy unmutated yeast banks.

Unfortunately that picture you posted is mostly blue mold which is nothing close to what you want fermenting your beer. I would be surprised if this "quart" batch tastes good/drinkable by the end of the week but by all means please experiment, thats where we all get the creative mind to try new things.

Just dont get your hopes up when its not what you expect.
Cheers nd good luck!
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: Conan the Brown, OBS (Oatmeal brett stout)
Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
Johnnyhitch1 is offline
porky_pine Likes This 
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 collection in our area? Brewsit Texas HomeBrew Forum 5 09-10-2013 10:29 PM
Wild yeast Experiment patthebrewer Fermentation & Yeast 3 12-10-2012 11:22 PM
Wild Yeast Experiment. rgrim001 Fermentation & Yeast 5 07-22-2011 03:10 AM
Wild Yeast collection and brewing with it. bckpck2rev Fermentation & Yeast 2 09-25-2010 05:56 PM
Wild Yeast Experiment. xcrusader Recipes/Ingredients 16 06-25-2008 05:09 PM



Newest Threads

LATEST SPONSOR DEALS