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I think a slight vinegar nose would be ok. It is slight in,taste right now, not very strong, I dont mind the sour in a lambic, or flanders beer, just dont want the vinegar flavor to overpower.

Thanks to mcwilcr, for the links they will help alot

I think I will decant the wort that is in with the yeast right now, then inoculate new wort with the captured yeast, I will not oxygenate the new wort and when fermentation subsides, I will wash the yeast, retain the captured yeast, send a sample to a lab and then brew with a sample.

I also caught some wild yeast, after the initial yeast got going I pitched into a larger starter, its been two weeks and I tried it today it haas good aroma but a vinegar and sour taste. I did oxygenate the starter wort. Could that have caused the vinegar flavor and if I decant the liquid steal...

Theredben, I used a new, never used glass carboy to capture, the only thing re-used was the air lock and that was sanitized in star san. The flavor p profiles I posted were taken very early, I tried again thismorning and it was tart and acidic.

Ok, so I posted thismorning and it has been about a week since I tasted the wort containing this strain of yeast. I decided to taste again when I got home so that I would not mislead readers, I wanted to give an updated flavor profile. It has a mango or apricot smell to it, however the taste...

I like the idea about the APA, I'm also thinking of stirring the main yeast, stealing 2 vials, and retaining the rest for future use. Can anyone give advice on storage considerations

I was thinking of contacting White labs and seeing if they could help. I was originally thinking lambic, but the flavors seem fairly clean and neutral so now im curious if it would go well in an IPA or even something else

I did a belgian trippel and had a thick layer of small creamy white bubbles on top even after 14 days of primary. I racked to secondary and the thing took off again and went crazy. After a month of secondary I still had the bubbles right up to six weeks of secondary and bottled with the bubbles...

After reading several posts and discussions on the topic I finally decided to catch my own wild yeast. I live in port st lucie, fl. I made a 1.040 small starter and highly hopped it to inhibit any bacteria. I placed it in the neighbors fruit garden with mango, papaya, citrus, etc. I left it...

I think this is an interesting thread,i am planning to move to Traverse City in the upcoming year. I will be opening a microbrewery and bar in that area. I am talking to the bank about funding right now, and if all goes well I will be seeing you all very soon. I have been to the two breweries...

So I am new to this site and have a question. I have a brown ale that I want to serve at 2.3 volumes of carbonation. I did a primary fermentation a secondary fermentation, then aged the beer for 4 more weeks at 35 deg. everything is good. I gradually warmed it up to my fridge temp of 40 deg. let...