Howto: Capture Wild Yeast - Page 87 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Howto: Capture Wild Yeast

Reply
 
Thread Tools
Old 12-18-2012, 06:09 PM   #861
BHMPIRE
Recipes 
 
Aug 2012
The BHMpire, Alabama
Posts: 19
Liked 3 Times on 1 Posts


On 12/13 I divided hopped, 1.030 wort into three containers, placed one in my attic, one in my cellar, and one in my front yard. On 12/14 I transferred them to growlers and airlocked them.

The one from my attic has seen the fastest growth...of something. At first I was certain it was white mold, but now I'm wondering if it is indeed yeast. There are bubbles coming through.

They started off as a few small, round, white spots on top of the wort and have since multiplied to this:
Click image for larger version

Name:	attic-yeast.jpg
Views:	267
Size:	104.4 KB
ID:	89133



 
Reply With Quote
Old 12-19-2012, 04:35 PM   #862
bluedubbed
Recipes 
 
Jul 2009
Huh?
Posts: 34
Liked 2 Times on 2 Posts


dinnerstick - Where did you get your bugs for your wild cider? Just off the fruit?
Cool to see Kloeckera apiculata.



 
Reply With Quote
Old 12-20-2012, 11:23 AM   #863
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


they are wild, just off the fruit or maybe from my juicer? it's all from one tree at fatherinlaw's. i'm hoping to isolate a sacc or brett strain and see what else it can do. there's a tiny wild/brett (beer) festival in the summer and people are doing this kind of odd thing for it.
the cider looks and smells the same as my other wild fermented ciders at this point, it's part apple and part spicy/sour french goat's cheese! eventually that tangy smell dissipates

 
Reply With Quote
Old 12-27-2012, 02:05 AM   #864
bluedubbed
Recipes 
 
Jul 2009
Huh?
Posts: 34
Liked 2 Times on 2 Posts


dinnerstick - very neat. I'll have to give that a try some time.

Another question for the thread:

I finally got around to tasting the 3 wild brett fermentations that I have as gallon batches. They are 6 weeks old. One strain has super high attenuation and is very dry and has a strong medicine taste (chlorophenolics?). That's about it for flavor profile. They other two are sweeter, with a bit of fruity sourness and a good bit of the medicine taste, but they aren't terrible. Both are similar, but different. I've never brewed a straight Brett beer before, so my questions is will the medicine taste mellow over time? I know these are young beers and all the other straight Brett beers I've tasted are completely different, i.e., no medicine line flavor.
Thanks.

 
Reply With Quote
Old 12-29-2012, 05:56 PM   #865
NoTrubble
Recipes 
 
Nov 2012
Posts: 138
Liked 4 Times on 4 Posts


I've been trying to catch up on this thread the past couple of days but only made it to page 16 so far. I have an experiment going with wild yeasts that I am going to be trying hopefully in the next week or two in some mini wild beer experiments.

I put a picture in the post. From left to right, raspberries, brewers yeast (re-cultivate from spring valley supplements), blueberries, cherries, lindeman's cassis dreg and raisins.

The raspberry and Lindeman's Cassis (blueberry) I am planning on using in two recipes I am developing called "Framboozle" and "Cascetious".

Has anyone else tried this as of yet?
Click image for larger version

Name:	Wild Yeasts.jpg
Views:	291
Size:	34.9 KB
ID:	90910  
__________________
Next Brew Day: Dunno yet
Primary: 100% Wheat
Secondaries: Empty
Kegged: 100% Wheat
Kegged: Shiner Clonish something or other.
91lbs Malted Wheat Remain

 
Reply With Quote
Old 12-30-2012, 04:27 PM   #866
Weizenstein
Recipes 
 
Feb 2011
Kansas City, Kansas
Posts: 46
Liked 9 Times on 7 Posts


Quote:
Originally Posted by NoTrubble View Post

The raspberry and Lindeman's Cassis (blueberry) I am planning on using in two recipes I am developing called "Framboozle" and "Cascetious".
Not to nit-pick but Cassis means black currant, not blueberry. It's really hard to get black currants here in the US, though I think Whole foods sells a 100% black currant juice.

Let us know how the fruit cultures turn out. The brewers yeast supplement capsules are probably all dead cells, the Lindemans dregs aren't exactly the kind of wild yeast we're talking about on this thread, culturing from commercial bottles has been covered in a lot of other threads.

 
Reply With Quote
Old 12-30-2012, 05:53 PM   #867
BenWillcox
Recipes 
 
May 2012
Tulsa, OK
Posts: 59
Liked 6 Times on 6 Posts


Also, hating to burst any bubbles but the Lindeman's fruit lambics are all pasteurized and back sweetened. (Yes, I know that the Oude Kriek isn't, but you can't get it here in the states.) The point being that the Lindeman's Cassis and framboise are pasteurized and thus there is nothing alive in the bottles for you to harvest.

 
Reply With Quote
Old 12-30-2012, 07:58 PM   #868
NoTrubble
Recipes 
 
Nov 2012
Posts: 138
Liked 4 Times on 4 Posts


Quote:
Not to nit-pick but Cassis means black currant, not blueberry. It's really hard to get black currants here in the US, though I think Whole foods sells a 100% black currant juice.
Understand. Thanks.

Quote:
The brewers yeast supplement capsules are probably all dead cells...
They are fermenting a 1.060 wort at the moment. Nice trub cake at the bottom.

Quote:
The point being that the Lindeman's Cassis and framboise are pasteurized and thus there is nothing alive in the bottles for you to harvest.
Thanks for letting me know before I spent time on this one. I will have to tell whatever is in the jar fermenting that wort to knock that crap off and quit trying to be real yeast.


The fruit cultures are all coming along nicely now. I got some more time on them but I am looking forward to testing some minibrews with them.
__________________
Next Brew Day: Dunno yet
Primary: 100% Wheat
Secondaries: Empty
Kegged: 100% Wheat
Kegged: Shiner Clonish something or other.
91lbs Malted Wheat Remain

 
Reply With Quote
Old 01-03-2013, 07:25 AM   #869
turboninja64
Recipes 
 
Mar 2011
klamath falls, oregon
Posts: 19

So i've read up to page 33 of this thread and havent found what I'm looking for. So i"m just going to ask. Is there a problem with collecting wild yeast and bacteria at too cold of a temp? I talked to a rep at morebeer a while back and he said that some European brewery he went to only brewed when it was cooler to collect their yeast. So today i brewed a small .5gal batch to leave out for about 12hrs. Then i read on this thread that most people are collecting at around 50-60 degrees. Our temps here right now are between 10-30. I guess one persons idea of cool is different than anothers. Is this going to be a problem? Not that I can do anything about it now. Thanks

 
Reply With Quote
Old 01-03-2013, 01:58 PM   #870
bluedubbed
Recipes 
 
Jul 2009
Huh?
Posts: 34
Liked 2 Times on 2 Posts


I don't have any solid evidence to definitively answer your question, but I've been able to capture yeast as low as 35-40 F. I haven't tried anything lower.
Let us know how things turn out.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beginner extract brewing howto pompeiisneaks Beginners Beer Brewing Forum 248 03-30-2016 06:59 AM
How can you capture/culture wild yeasts? Reddy Recipes/Ingredients 10 06-23-2013 12:50 AM
Yeast Bank- Wild Yeast/bacteria Jsta Porter Lambic & Wild Brewing 7 04-21-2009 01:20 PM
Yeast cultivated from bottles... Which ones and HOWTO? beergears Recipes/Ingredients 6 01-18-2008 08:37 PM
Howto babysit your beer from work UNOmar General Beer Discussion 13 02-08-2006 09:35 PM


Forum Jump