dbrewski
Well-Known Member
So I have never tried brewing anything with wild yeast. The other day I was trying to see how much good wort I was leaving in my kettle, so after I was done with the regular brew session, I poured the remains into a pasta jar. When it went it, it was mostly trub and hops. After a day it started to clear. After four days, it was half wort half trub/hops, still clear. On the fifth day, I thought I would take a whiff, just for yucks. Pffft! It had pressurized. Now I could see CO2 bubbles rapidly coming to the surface. I let it ferment for a week or two. It does not have any visual sign of infection. I justed sampled some. It has a strange, light and tart flavor. Like I said, I don't brew with bugs or wild yeast, at least not yet, so I have no idea what to make of it. Worth harvesting? [sorry for the bad pics...nothing there is "white" like it appears, it is gummy and yellow like normal yeast crud on the sides.]