I prepared 1.5L of a mild starter at 1.030 gravity. I placed three mason jars two outside and one inside by the window for approximately 12 hours, I also threw in some grain into one of the jars. I placed a cheese cloth over each one to keep bugs etc out.
This morning I dumped them all into a one gallon fermenter with an airlock. Hopefully I will get some decent wild yeast, seems like overall it's pretty hit or miss if people get lucky with this. After reading Brew Like a Monk though I had to give it a shot and thought after reading the other wild fermentation thread that this would be a better method then chancing a whole 3 or 5 gallon batch. If it doesn't work out, not a huge issue as I have some Abbey II that I can use for my next brew
On Tap: American Cream Ale (AG), Random Beer (AG)
Primary #1: French Saison (AG), Orval Clone (AG), The Number Eight (AG), Argentine Malbec, Belgian Blonde (AG)