I've read the numerous forums on Wild Yeast, and love the concept but am a little unsure still on timing.
I set my starter wort outside last night with cheescloth and no activity yet, as is expected.
My question is, can I bring it inside once signs of fermentation start and close it off? I eventually want to build up starters with it to get enough viable yeast for a blonde ale or beglain of some sort.
I am going on this schedule found on the forum:
(3 to 7 days) Enteric Bacteria and Kloeckera Apiculata
(2 weeks) Saccharomyces
(3 to 4 months) Lactic Acid Bacteria
(8 months) Brettanomyces plus Pichia, Candida, Hansenula and Cryptococcus
Is that 2 weeks of exposure to outside yeast, or 2 weeks of fermentation?
My plan was once is shows signs of fermentation, cover with a stopper and airlock, or at the very least, put foil over it to avoid contamination. Please, any help is appreciated, as I'm already 20 hours into this and want to start brewing with the yeast in the next couple of months. Thanks,
I set my starter wort outside last night with cheescloth and no activity yet, as is expected.
My question is, can I bring it inside once signs of fermentation start and close it off? I eventually want to build up starters with it to get enough viable yeast for a blonde ale or beglain of some sort.
I am going on this schedule found on the forum:
(3 to 7 days) Enteric Bacteria and Kloeckera Apiculata
(2 weeks) Saccharomyces
(3 to 4 months) Lactic Acid Bacteria
(8 months) Brettanomyces plus Pichia, Candida, Hansenula and Cryptococcus
Is that 2 weeks of exposure to outside yeast, or 2 weeks of fermentation?
My plan was once is shows signs of fermentation, cover with a stopper and airlock, or at the very least, put foil over it to avoid contamination. Please, any help is appreciated, as I'm already 20 hours into this and want to start brewing with the yeast in the next couple of months. Thanks,
