A friend and I cultivated some sacc from juniper berries. This is my first attempt using wild yeast. I made a small 3 L batch using amber extract and some fresh cascade hops. I also made a control 2 gal. batch using s-05 American yeast.
In the wild yeast batch I had to leave about 16 hours after I pitched it. I was gone for 2 days and was unable to watch it's progress. Comparatively, It looked like the wild yeast was active, but not as active as the s-05. I feel it's doing its job, just slower.
When I brew, I leave the beer in Primary around 20+ days and skip secondary. The question is:
How long should I let the wild yeast ferment?
Below is a picture 4.5 days from pitching