reed1911 said:South OKC.
You should have lots of wild yeast up there, still rather high in elevation and of course windy,
checked the plates tonight and lots of yeasty looking stuff grew. Too much. I am going to have to re-plate this weekend and be a bit more gentle. not posting pics of my current plates because they look like a 2 year old colored them with yeast markers.
Well, even with the small growths on the plate I went ahead and nabbed some, ran in 1 cup of 1.030 for a week on the stir plate, smelled slightly fruity more spice than fruit though, cold crashed for 2 days, just upped it to a 1/2L last night and even on the stir plate it has a 1" krausen on it and looking good. I plan to let that go for a week and then make a gal 1.045-1.050 with some Saaz and let it ride and see how it tastes. I'll update here what it looks like. I went ahead and left the plates growing I had selected two colonies from each plate for the best bet on my end. In the event that it is terrible I will select another set and try it again, if it has the same aroma though I won't bother stepping it up. Not pessimistic, just like to plan for all contingencies.
reed1911 said:Cold-crashed over the weekend, will brew up a gallon this week and let her rip. Lots of banana and bubblegum with some funk at the end. I did not detect the funk much, but my bloodhound-nosed wife did. So long as it makes beer I'll drink it, pleasing her OTOH is sometimes a challenge, but if it does everyone else will like it. She's my best critic!
my guess is that pellicle is not yeast based... but wtf do I know? not sure best route here as I am just learning about wild yeast myself... interested to know where the pellicle stuff goes though.
"Pedioccocus produces a layer on top of the wort resembling long elastic threads best described as ropy and a hazy viscosity, a bit like oil."
Pellicles form in the presence of oxygen as a layer of protection. It basically blocks O2 from getting to the beer and therefore prevents oxidation. That is why you didn't get a pellicle when you used Brett for primary fermentation-it was an oxygen free environment. You can rack the beer from underneath the pellicle and if you wash the yeast the particles of the pellicle will likely float to the top and you can pour them off. Or you can pour/ scoop the pellicle off first. Won't hurt anything though.
theonetrueruss said:update:
All three of my 1 gallon test batches are fermenting nicely.. I made a 1.044OG wort with some Hallertau at 60 mins Thursday night and pitched at a little over 70F. They are being stored at 65 to 68F right now.
They were starting to form krausen yesterday but this morning they are going nicely.
pictures to come later today. In a few weeks I should be able to crash them, force some carbonation and do some tasting. Excited!
well.. after a month of being in the 1G fermentors I had very little attenuation... like <5%. Definitely not yeast that is good for beer making. Will make attempt #2 next year and each year after that until I catch something worthwile.
Planning to make a new attempt soon. The weather is starting to get right again.
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