celtic_man81
Well-Known Member
Hello, this is my first time trying to capture wild yeast and I had a few questions...
A bit of background to procedures first:
I am using a mason jar (as suggested by the wiki) and practiced sanitation procedures (boiled the jar and everything to it). For nutrients and bactria control, I just used a mixture of sugar, water and fresh sage, since I don't have DME or hops that I can use. I also put a thin layer of cheese cloth on top to prevent things like insects from getting in.
Back to the questions:
First, after a few days I noticed what looks to be a bit of mould growing in the mix. Is this normal? From doing a bit of digging, it's been said this isn't a problem, so long as the yeast takes over the majority of the jar.
Second, fearing I might've screwed up the first sample, I did another sample yesterday and left it out overnight. This time, I both boiled and used sanitizer on everything and measured out the amount of sugar-to-water I was using, making sure that it was below 1.030 and added more sage this time.
However, the temperature outside is colder out -- lower than or close to lager temperatures. Is it still possible to capture yeast at these temperatures?
A bit of background to procedures first:
I am using a mason jar (as suggested by the wiki) and practiced sanitation procedures (boiled the jar and everything to it). For nutrients and bactria control, I just used a mixture of sugar, water and fresh sage, since I don't have DME or hops that I can use. I also put a thin layer of cheese cloth on top to prevent things like insects from getting in.
Back to the questions:
First, after a few days I noticed what looks to be a bit of mould growing in the mix. Is this normal? From doing a bit of digging, it's been said this isn't a problem, so long as the yeast takes over the majority of the jar.
Second, fearing I might've screwed up the first sample, I did another sample yesterday and left it out overnight. This time, I both boiled and used sanitizer on everything and measured out the amount of sugar-to-water I was using, making sure that it was below 1.030 and added more sage this time.
However, the temperature outside is colder out -- lower than or close to lager temperatures. Is it still possible to capture yeast at these temperatures?