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Old 02-09-2009, 08:17 PM   #21
novafire
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If I were to do this, what are your recommendations on the type of beer to make to best judge the characteristics of the yeast? Something rather plain I would imagine, but any styles worth attempting first?

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Old 02-10-2009, 01:50 AM   #22

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Originally Posted by novafire View Post
If I were to do this, what are your recommendations on the type of beer to make to best judge the characteristics of the yeast? Something rather plain I would imagine, but any styles worth attempting first?
Plain would be right!. A balanced beer like a blonde, cream ale, kolsch, mildly hopped pale ale, possibly a wit, or american wheat. Anything that is not overly hopped or excessively malty.

When you taste the beer with wild yeast you know the beer is somewhat neutral and the bulk of the taste is coming from the yeast.

At least that's what I would do.
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Old 02-10-2009, 04:16 AM   #23
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I live in Golden CO, maybe I could steel some of coor's yeast from the air. This sounds really cool, I might have to experiment with a small batch. I've heard wild yeast eat more complex sugars, will this make the beer have a thinner taste/ how would it affect the taste of the beer?
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Old 02-10-2009, 04:58 AM   #24
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Quote:
Originally Posted by Rhymenoceros View Post
I live in Golden CO, maybe I could steel some of coor's yeast from the air. This sounds really cool, I might have to experiment with a small batch. I've heard wild yeast eat more complex sugars, will this make the beer have a thinner taste/ how would it affect the taste of the beer?
It will probably thin out the body since the various wild bugs in the brew will eventually consume all the complex sugars. The more important thing, however, is that they will also make the beer a sour or tart flavor.

You really have to build a beer that is designed for this kind of fermentation. I don't think you can just take any style and expect it to turn out as a good wild ferment. It really is an art and science in itself, distinct (yet related to) conventional brewing.

 
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Old 02-10-2009, 06:26 AM   #25

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Originally Posted by Rhymenoceros View Post
I live in Golden CO, maybe I could steel some of coor's yeast from the air. This sounds really cool, I might have to experiment with a small batch. I've heard wild yeast eat more complex sugars, will this make the beer have a thinner taste/ how would it affect the taste of the beer?
If the yeast can ferment some dextrines then it will be dry, more alcoholic. Possibly tart or sour. It all depends on what's naturally available in your area.

Its a roll of the dice, so start with a gallon recipe.
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Old 02-11-2009, 02:53 AM   #26
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i live in the forest, i would really like to try this, maybe with a couple lbs of dme... no reason to experiment with good ingredients (more importantly, time).

think i should wait till spring, on a slightly breezy day? leave say a quart of ~ 1.025-1.035 wort out on the deck railing overnight?


funny, i did this with an OG sample of a pale ale i made in the hydro tube. brought it in the next day, and about 6 hours later it was overflowin with krausen....wish i had left it, and done a fg on it just to see what happend...but, i did not

i guess i can do this any brew day ehh?


a use for third runnings anyone??????!!!!!!!!!????????
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Old 02-11-2009, 08:16 AM   #27
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Perhaps some wise brewers here know a bit about this....

Is there any way to, say, isolate or identify a lager strain? Is there any real chance of catching one out in the wild?
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Old 02-11-2009, 03:42 PM   #28

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think i should wait till spring, on a slightly breezy day? leave say a quart of ~ 1.025-1.035 wort out on the deck railing overnight?
Before you do this I will would make an AGAR sample. (DME & AGAR) Put this in a boiled spagetti sauce jar and then leave it outside. If you get a mold infection you know not to use the thing. You will be able to see it grow on the AGAR surface. Look at my earlier post.

When you are ready to use it, or moderately confident its not mold. Then make a 2 oz starter. Pour the starter in the culture jar when its cool. Swirl it around to dislodge the yeast then transfer it to another boiled jar. Then step up the starter sizes by no more than a factor of ten ; 2, 20, 200 oz. Etc. The pitch when you have the starter going well.
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Old 02-11-2009, 03:48 PM   #29

Excerpt from this link; Yeast/Culturing - Brewiki




This pic shows a 10g/100ml agar mix which is quite a bit darker than what I use now (see recipe below).
  • 100 ml water
  • 1.3g agar powder (I used the stuff from an Asian store, $1.00 for 25g).
  • 7g DME (Dry Malt Extract)
  • pinch of yeast nutrient
You need to make enough to coat the bottom of a jar that you want to use.

You can get AGAR from a Chinese food store. Buy the string stuff over the powder. The powder usually has sugar in it.

AGAR is like super jello. It doesn't need to be kept cold to jell.
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Old 02-11-2009, 03:56 PM   #30

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Originally Posted by Sir Humpsalot View Post
Perhaps some wise brewers here know a bit about this....

Is there any way to, say, isolate or identify a lager strain? Is there any real chance of catching one out in the wild?
This would be a good question to ask Wyeast or Whitelabs. They certainly could tell you what the chances are in getting a lager strain.

It might be possible. Logic would say that the active wild yeast would be available while its cool.

Do the AGAR capture method I proposed then refrigerate it vs leaving it to grow in ale temps. If you get ale and lager yeasts only the lager yeast will grow and replicate through the sample. Mold will grow as well. You would need to watch for that.

My $.02
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