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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > My wild yeast collection experiment
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Old 03-17-2013, 05:14 AM   #11
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Originally Posted by Johnnyhitch1 View Post
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!
If you're trying to cultivate wild yeast, what colors would you look for?
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Old 03-17-2013, 02:55 PM   #12
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If you're trying to cultivate wild yeast, what colors would you look for?
I don't think colors on the top are what you are looking for, rather, actual yeast activity and tan/off white uniform color.

In response to the earlier post - I appreciate the feedback and words of caution. I definitely don't have extremely high hopes for this, but I plan on doing what I can to salvage some yeast from this and use it to inoculate a gallon (or less) of wort to see if I can get any good/interesting flavors out of it.

Any tips to better my chances are much appreciated.
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Old 03-17-2013, 05:09 PM   #13
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I don't think colors on the top are what you are looking for, rather, actual yeast activity and tan/off white uniform color.

In response to the earlier post - I appreciate the feedback and words of caution. I definitely don't have extremely high hopes for this, but I plan on doing what I can to salvage some yeast from this and use it to inoculate a gallon (or less) of wort to see if I can get any good/interesting flavors out of it.

Any tips to better my chances are much appreciated.
I would suggest inoculating more than just a gallon. For as long as it's going to take me the flavors to really develop and come through, you'll be wishing you made a full five gallon batch if it turns out well.
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Old 03-17-2013, 09:35 PM   #14
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Cool experiment.
I would make a 5 gallon batch of something and then sparge off a little extra wort for experimenting with the wild yeast culture.
I sort of did that today with my first attempt at a Berliner Weisse. I cultured Lactobacillus (hopefully) from some crushed pale malt and warm water (1 cup grain to 2 cups water, maintained at 95F for 24 hours). I actually made two of those cultures, just in case one went bad or something. I also made a standard DME starter and pitched the dregs of 6 bottles, 4 different sour ales, that I had in the fridge. I used a slow cooker base for heat, setting a cookie cooling rack on top and the cultures on the rack. I put a thermometer in one culture and it was a constant 95F with the slow cooker on the lowest setting. Kind of lucky . There was some gas production, probably CO2, after about 10 or 12 hours. Lots of slow, bubbly rearranging of grains and stuff. When I checked it in the morning, it was covered with a white film and it smelled "lactic" to me. It smelled like sour beers. I figured it was doing the right science-y thing and decided I was going to brew.
I mashed for an hour at 150F with 5.75 gallons of water.
3lb Pilsner malt (appears to be fairly standard ingredient)
2lb Light Wheat Malt (standard ingredient)
1lb White Wheat Malt (sounded good from other recipe descriptions)
I also mash hopped with 7 grams of Northern Brewer (because that's what I had in the freezer).
After 5 minutes in the mash, it was only at about 147F. I decided it would be a good time to learn how to do a "decoction mash"... fancy. I drained a gallon or so of wort and boiled it, then poured it back in and stirred more. 150F. Pretty simple.
60 min later, I dropped in my (sanitized) wort chiller. Yes, right in the cooler mash tun. Screw it. Then I cooled it down to 110F-ish.
I had a home depot bucket sitting around and decided it was my new sour beer fermenter. I fit a paint strainer bag in the bucket and drained the wort into it. When it started to get full, I dumped in both of my grain-based Lactobacillus starters, liquid, grains and all into the bucket too. I put the cover on and airlocked it up. I'll try to maintain 95F -ish temps by various ghetto methods for a few days or more. I figure I'll taste it in a couple days for sourness, then daily until it has a noticeable sourness. Then I'll pull out the strainer bag with all the grains and cool to 65F. Then I pitch in some basic yeast and ferment until gravity stabilizes. (I'll be using some yeast that I grew from a bomber of Green Flash West Coast IPA, because I'm a cheap bastard).
I also decided to get even crazier so I "cold sparged" with another gallon of tap water and lautered into a 1 gal jug. (poured a gallon of water on the grain to get more, weaker beer). I then dumped in my starter that I made from the 6 sour beers I had in the fridge. We'll see what happens. It was a bubbling starter. It should do something.

lactobacillusculture.jpg  
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Old 03-18-2013, 12:48 AM   #15
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Quote:
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If you're trying to cultivate wild yeast, what colors would you look for?
Quote:
Originally Posted by Brewsit View Post
I don't think colors on the top are what you are looking for, rather, actual yeast activity and tan/off white uniform color.
Great learning curve dude.
Anything dark/hairy/or having an abstract growth could be considered an infection, and avoided.

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Originally Posted by Brewsit View Post
In response to the earlier post - I appreciate the feedback and words of caution. I definitely don't have extremely high hopes for this, but I plan on doing what I can to salvage some yeast from this and use it to inoculate a gallon (or less) of wort to see if I can get any good/interesting flavors out of it.

Any tips to better my chances are much appreciated.
If you look up culturing and slanting yeast to get even more into it, you'll be able to pull out individual colonies and grow them up separately to pitch in 1 gallon batches and have the option to decide between pure cultures that way. Look forward to your results!

Cheers.
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Old 03-18-2013, 12:56 AM   #16
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Cool experiment......
......It was a bubbling starter. It should do something.
Wow. That infection is gnarly. Looks like Snozberry Raisin Bran...Its GOTTA do something!
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Primary: Kicking Cans DIPA, ECY20 Golden sour.
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Beer: NZ Brett (BD:9/16/12)
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Old 03-21-2013, 02:20 PM   #17
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Berliner Weisse sour grain starter update:
It's definitely working. Tasted the wort after pitching a 24-hour old grain starter and leaving it at 100F for 24 hours. Nice and tart. I pulled it off the warmer and passively cooled to 65F. Pitched yeast in the morning. I wrote up the whole process and recipe that I will post soon. This just might work.

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Old 03-22-2013, 02:46 AM   #18
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Very cool. My starter had a really strong frothy krausen that bubbled up and out of the jar, and it lasted like that for about three days. After it fell back down, I had a decent amount of sediment on the bottom with color ranging from near white to tan. No sign of mold after the initial issue. It's sitting in the fridge right now, settling out until I get a chance to do something with it. I might harvest what's on the bottom, step it up, and see what happens the second round.

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Old 03-22-2013, 03:19 AM   #19
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When a coolship is used to collect wild yeast, it is cooled overnight and that's all the exposure it gets. Having done what most of you have, I've found the best results to be exposure no more than 32 hours. My latest batch was exposed overnight, and was bubbling away 3 days later.
Check out my coolship thread. http://www.homebrewtalk.com/f127/coolship-build-367440/

I plan to use this much more in the "traditional" coolship season (once it thaws out here in Maine)

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Old 03-22-2013, 03:26 AM   #20
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yup, chug is right I would leave it open for a shorter period to start

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