Alright, I'm bumping this old friend. I want to know what ever happened with the wild yeast capture and how the beers have turned out.
I'm on this interesting kick about sourdough breads/sourdough cultures, Rye beers and Rye Breads, and using things interchangeably. I'm thinking about brewing a small batch of rye beer with a sourdough culture starter, and baking a rye bread with the krausen from a rye ale (which was called a "Barm" in the 18th century.)
And also doing something like the Maltose falcons did with the King Midas beer and bake a sourdough rye bread that would be used to ferment the beer with naturally.
Michael Tonsmiers done some interesting stuff like this on his blog.
I'm also looking at culturing my own sourdough starter from my natural environment too definitely not as nice as Kuai though... more like Downtown Detroit (actually hamtramck) we have a lot old grape arbors with grape that the polish immigrants all made wine with back in the day that I'd like to see what I can get off their yeast this summer.
So I want an update on your wild brewing experiments.