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Old 04-07-2013, 02:15 PM   #1
theonetrueruss
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Default Wild Yeast Capture Attempt 1

I started an attempt at capturing wild yeast last night. I think there is a low probability of success but we shall see.

I am basing my notion on how to do it on how you would inoculate a batch with wild yeast in the old farmhouse ale tradition... just on a MUCH smaller scale. I figure if the wort ferments I will try and isolate some strains and see if anything makes tasty beer. That is of course if I managed to get anything that will ferment wort.

more notes and pictures to come.

Stand back I'm doing science! excited.. and anticipating massive failure..

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Old 04-07-2013, 02:26 PM   #2
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Subscribed and interested in hearing results. That said it's probably best you are anticipating massive failure for a project like this. Can only go up from there.

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Old 04-07-2013, 04:39 PM   #3
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The first 2 are from last night, the next 2 are from this morning.

setting-trap-small.jpg   trap-set-small.jpg   after-night-outside-small.jpg   hopefully-will-ferment-small.jpg  
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Old 04-08-2013, 11:23 PM   #4
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This thread is worth reading

http://www.homebrewtalk.com/f127/how...-yeast-101886/

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Old 04-09-2013, 03:47 AM   #5
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I did this last year. Just took some wort from the mash and poured it into shallow containers. Waited 24 hours (give or take). I found what appeared to be a worm growing in it. Though when I touched the growth it broke up. I asked the owner of my local homebrew store, and was told "not sure, good luck with it".
I made up a new starter and tried to pour the just the growth in it as best I could. The results were amazing. Caught some seriously ravenous yeast. Ended up using it to make up a " colonial" beer. It turned out really good. May use the same yeast this year to make a pale ale just for a comparison. Keep us posted, I would like to here how you make out. Good luck.
Cheers
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Old 04-10-2013, 12:14 AM   #6
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thanks.. so far nothing new to report... not that I expect anything this soon. I figure I'm looking at at least a week before things grow enough to do something. I am going to try and avoid worrying about it until Sunday when it will have been sitting for a week. hmmm.. I probably should have taken a gravity reading when I started. fail! I think I'll take one tonight with a refractometer... and pretend that is start (which it probably is) and then I can measure in a week and see if there is any change.

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Old 04-10-2013, 03:09 PM   #7
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Try changing the location of your "traps". When I did it I put out three containers each in a different area of my yard. The one that did the best was in an area that had the most air flow across it. Good luck
Cheers,
Kev

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Old 04-10-2013, 03:19 PM   #8
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Keep the reports coming. I have been wanting to do this as well. I live in the mountains and have always wondered if we have great airborne yeast to use in brewing.

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Old 04-11-2013, 05:27 AM   #9
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I took a measurement via refractometer and it was at 1.0375 last night. Probably not any real sugar eaten yet so I am assuming that is my starting value. When I pulled the small sample a little white slimy substance came with it so there is SOMETHING growing in it. I will wait another week before taking another sample and see if there has been any attenuation by then. I am feeling hopeful at this point.. well.. not that hopeful.. but at least there is indication that something is alive in there.

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Old 04-11-2013, 05:35 AM   #10
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Quote:
Originally Posted by theonetrueruss
I took a measurement via refractometer and it was at 1.0375 last night. Probably not any real sugar eaten yet so I am assuming that is my starting value. When I pulled the small sample a little white slimy substance came with it so there is SOMETHING growing in it. I will wait another week before taking another sample and see if there has been any attenuation by then. I am feeling hopeful at this point.. well.. not that hopeful.. but at least there is indication that something is alive in there.
Just remember, refractometers need correcting if there is any alcohol present in the beer... you likely have something.
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