Mad Yeast Experiment

Last weekend me and my friend were brewing a few beers in my garage. Me an IPA and him a german pale ale. Late last year i had my first Cantillon (gueze to be exact) and absolutely loved it (currently planning to hunt some down). I had this crazy idea of creating my own wild ale with the bugs in my own garage. After mashing both of our beers I did a party guile style with the spent grain. I just threw the grains into a pot of 180F water and let them sit for a 20 minutes or so. I also through the used hop bag from my beer into the water. Delicious hop water.. yum.

I did no boil with this batch. I heated the water to 210F to kill off any bugs that might of been on the grains. I placed the wort over in a corner and covered it with a mesh bag to keep the flies out of it and let cool overnight. I took a sample and let cool in my kitchen to get a OG. The OG is 1.030, I'm happy with that especially for a party guile.

Next morning, (approx. 14hrs) I placed it in a closed container and was playing the waiting game. Until I got home this afternoon

This is what i saw


and took this a few hours later



I cant wait to see how this turns out and if I can a house yeast out of this experiment. Will keep you posted on the process. :rockin:

Cheers!

That is fantastic. I hope to god that you get something good out of it.
Good luck bro

Very cool, how does it smell?

Coff said:

Very cool, how does it smell?

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Smells funky right now. Got a lot of carbon dioxide burn but there is a funkiness to it.

Also on yeast wise. I successfully got some Jester King dreges with their sour bugs fermenting in a yeast starter. Going to step up one more time and going to add it to a simple saison recipe. Another one I can't wait for

DisturbdChemist said:

Smells funky right now. Got a lot of carbon dioxide burn but there is a funkiness to it.

Also on yeast wise. I successfully got some Jester King dreges with their sour bugs fermenting in a yeast starter. Going to step up one more time and going to add it to a simple saison recipe. Another one I can't wait for

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Give it a few batches, and let it age. I left a glass out, it developed a layer of yeast sediment, so I stepped it up a few times. I brewed a wheat based recipe with it, and stuck it in the basement. At first it was really earthy funky, now some interesting fruited notes are coming through, and I really like it. It finished out at 1.000.

I pitched a bunch of the slurry into a brown on sunday, which is 20% munich. When I opened the jar, it fizzed a little.

I'm letting this one go with no temp control. It peaked at 75° internally yesterday.

Post your results. Hope it's good.

I'm planning to let this sit until it taste good or I'm happy with it. Though I don't have a basement in Texas lol. I'm not touching it until then. I'm going to try/update this as it goes on and might do other batches later on.

With the jester king dreges, I'm adding them as soon as I brew that batch. Probably next month some time. I'm happy to see this ferment in the flask. I definitely want to leave these for a good while to develop.

DisturbdChemist said:

I'm planning to let this sit until it taste good or I'm happy with it. Though I don't have a basement in Texas lol. I'm not touching it until then. I'm going to try/update this as it goes on and might do other batches later on.

With the jester king dreges, I'm adding them as soon as I brew that batch. Probably next month some time. I'm happy to see this ferment in the flask. I definitely want to leave these for a good while to develop.

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Awesome to hear about the JK dregs! I've got a pretty big culture now from the dregs of Das Wunderkind. Planning on doing a low gravity Saison with it soon.

I got one Das wondering left in the cellar and can get some more if the store still has some. I got them from Buddha's brew which is a good light sour. I just left the left overs and said F-it and made a starter. I'm happy it took off. It took a while to start showing signs.

I'm going to do it for another beers I like to get the yeast out of.,

I cultured some Buddhas too, had a huge nasty pellicle. It went into my 100% Brett Berliner. One thing to keep in mind is the kombucha culture in the beer will eventually add high levels of acetic acid.

When i do add it to a beer i'll keep an eye on it so it wont turn into vinegar. If it does, i have a life time worth of vinegar i can use for cooking

Pellicle is my friend. Definitely going to make a few lambic/sours this year.

I have used buddas brew dregs in quick sours with no ill effect. I would recommend adding it after the sacc has done all it can to be sure the kombucha doesn't get to eat for too long.

bradjoiner said:

I have used buddas brew dregs in quick sours with no ill effect. I would recommend adding it after the sacc has done all it can to be sure the kombucha doesn't get to eat for too long.

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Will the kombucha produce too much acetic acid if its added in the primary? I was about to add it only. because it should have jester kings yeast/brett/ other types of yeast.


Update:

In the first post it showed signs of fermentation and then stopped. I left it alone in my garage until this weekend that i notice a more rigerous fermentation with movement in the carboy. I dont know how long i'll let this ride but its not going to move until i'm happy with it.

Guess I need to update this. The wild yeast brew stopped initially fermenting but a week late a bigger fermentation kiced off. I didnt get any picks but its was beautiful. Now it has a nice pellicle formed and obviously souring. Cant wait to finally try it and see how it is.





Next is the jester king dredges experiment. Had a nice fermentation and now has a beautiful pellicle on it





Need to make another!

How did the jester king experiment turn out? I'm planning on bottle harvesting some of their yeast soon to make a Noble King clone. How long did it take for the sourness to develop?