Anyone spontaneously ferment in New Jersey?

ScottD13 · Aug 8, 2009

I had about 2.5 gallons of extra wort after brewing so I decided, after my buddy suggested, to try a wild yeast experiment. I ran off the remainder of the wort into my extra brew kettle and let it sit outside uncovered for about 18 hours. Too bad it was already cooled. Earlier today I racked it into a carboy and put an airlock on it.

Now I'm not sure what to do next. I'm hoping to grow wild yeast not so much the bugs so that why I'm locking it up with the airlock instead of a stopper and wooden dowel.

I plan on leaving it for a few months to see what happens and will report as I go along. Has anyone ever tried this? What was your result, any good, any bad?

Here's a shot of the wort from earlier today. To bad you can't see the gnats floating in it.. :drunk:

The og was 1.064. I plan on testing the gravity in 1 month and will keep everyone updated.

weirdboy · Aug 8, 2009

I've always wondered if you couldn't just take a bit of a healthy sourdough starter and pitch it into your wort and get a good fermentation going that way.

bensyverson · Aug 9, 2009

A sourdough starter will probably just get you a bunch of lactobacillus...

ChshreCat · Aug 9, 2009

They say that spontaneous ferments have the flavor of the area where they were done.

Are you sure you want to drink something that tastes like New Jersey?

I kid! I kid!

ChillyP · Aug 9, 2009

ChshreCat said:
They say that spontaneous ferments have the flavor of the area where they were done.

Are you sure you want to drink something that tastes like New Jersey?

I kid! I kid!

I always wanted to know what crime tasted like,,,:rockin::cross: I joke. Sounds like a cool experiment. There's a guy in my club who said he mashed grains once and left it for a month on his porch. Then sparged it and brewed beer with it. He hopped it very aggressively and added brown sugar to it. He fermented it and brought a bottle to a meeting. It was weird and very rough. 2 years later though, it's become quite good.

ScottD13 · Aug 11, 2009

Well there are a few white floatie things on top today. Not sure if it's mold or the beginning of a pellicle. In the next day or so when it grows I'll take a pic.

ScottD13 · Aug 18, 2009

Saw signs of a pellicle starting to grow last night. :rockin:

Ryan_PA · Aug 18, 2009

Did it ferment first, or just grow the pellicle? The yeast should have been active before the bugs.

ScottD13 · Aug 18, 2009

I didn't pitch any yeast so whatever landed in it when it sat out overnight has taken over. It's been just over three weeks and the pellicle has just begun to take shape.

Ryan_PA · Aug 18, 2009

Understood. But there should be ambient yeasts in the air

ScottD13 · Aug 18, 2009

Hope so. Broke my hydrometer the night I brewed and just haven't gotten to get a new one.

ScottD13 · Aug 18, 2009

Here it is

and wow, does it smell vinegary....

beeraroundtown · Aug 19, 2009

I would try later on in the fall once the temps drop a bit. From what I've heard the warmer months have more acetobacter present, probably why it smells vinegary. I think the cooler months; late Oct, Nov till spring are better.

Sounds like you made some interesting salad dressing though.

GilaMinumBeer · Aug 19, 2009

ChshreCat said:
They say that spontaneous ferments have the flavor of the area where they were done.

Are you sure you want to drink something that tastes like New Jersey?

I kid! I kid!

Meh.

How else do you think they created a Long Island.

ScottD13 · Aug 20, 2009

Well after some thought and some sampling I'm dumping this. It's vinegar, and it horrible. I'll keep trying and report back in the future.

Bobby_M · Aug 20, 2009

Too soon. Don't dump.

ScottD13 · Aug 20, 2009

I need the carboy for a quick time dependent brew. I do have 2 1 gallon pet bottles.....I could always transfer and save some of it....

Ryan_PA · Aug 20, 2009

No where near enough time to know if this is bad or not. You need to let it sit at least 9 months minimum

GilaMinumBeer · Aug 20, 2009

I once had a case of horrible BO at Laguardia but, I think that was from a long flight and no shower.

+1 you're gonna need to let this one sit for a long while before you can pass judgement.

ScottD13 · Aug 20, 2009

Alright, all this pressure.

I'll save what I can but I need the carboy so I'll have to transfer it to my 1gal pet jugs.

Bobby_M · Aug 20, 2009

That's a fine compromise.

ScottD13 · Sep 2, 2009

Real quick update that's long over due.

After racking out of my carboy (necessity) the beer truly ramped up. It krausened within 12 hours of the rack and kept going for another 24 hours. It now has a layer of yeast on the bottom! I took a very small sample and tasted it and well it's interesting....it smells of lactic acid and vinegar but also of sawdust (best way to describe it...sort of barny sort of fresh wood). :rockin:

I have some dry malt extract and may try to brew up a very small batch this weekend and ferment with just the wild yeast and no bugs to get a "control beer".

fineexampl · Sep 3, 2009

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Say what now?

ScottD13 · Sep 7, 2009

ScottD13 said:
Real quick update that's long over due.

After racking out of my carboy (necessity) the beer truly ramped up. It krausened within 12 hours of the rack and kept going for another 24 hours. It now has a layer of yeast on the bottom! I took a very small sample and tasted it and well it's interesting....it smells of lactic acid and vinegar but also of sawdust (best way to describe it...sort of barny sort of fresh wood). :rockin:

I have some dry malt extract and may try to brew up a very small batch this weekend and ferment with just the wild yeast and no bugs to get a "control beer".

So I can't brew the control beer right now as a true pellicel has formed and I don't want to break through to get the yeast.

paulthenurse · Sep 8, 2009

You can drop a hose down thru the pellicle to the bottom to suck some gunk up. The small hole you put in it will form over.

PTN

jessup · Sep 11, 2009

where in nj are you doing this? there are so many areas of nj that eveyone passes judgement way too fast. i'm def curious how this works out,but am reluctant to do so where i live in middlesex county. i've been playing with roselare to keep it safe-

if the beerr is too sour/vinegary just blend to make it more subtle. or u could possibly boil the beer to kill all the bug? def need more time, though!!

Anyone spontaneously ferment in New Jersey?

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