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Old 03-13-2013, 10:41 PM   #1
Brewsit
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Default My wild yeast collection experiment

I put a quart mason jar full of boiled wort outside to see what kind of yeast I could collect. So far, I have an interesting looking array of things growing (5 day mark). It doesn't smell bad, just smells... different. If anyone has the expertise to identify what I have so far, please comment! There is an oily slick look to it, with different mold-looking cultures starting, from what I can tell.

I'll post updates as I reach other points in the process.


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Old 03-14-2013, 04:27 AM   #2
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Any signs of fermentation or active yeast in that jar? Looks like you're getting mold on top, you might want to skim off those white/green/gray fluffy spots or scrap the whole thing and start fresh.


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Old 03-14-2013, 10:06 PM   #3
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Yea I was going to ask the question about skimming the mold. Seeing as here in Texas it's almost impossible to keep mold out of the equation (everything molds here, even rocks, and people if they sit still long enough). It looks a lot more evil and scary today, with bigger growths, some turned yellow, the whole thing looks like a mold garden. There is a decent amount of light colored sediment on the bottom, but I'm not sure if there's any yeast going on. I'll post pictures soon.
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Old 03-14-2013, 10:13 PM   #4
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Old 03-14-2013, 10:17 PM   #5
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Don't worry about the mold being dangerous at this point but you do want to scrape it off. I have done a couple of wines using natural yeast and the direction all say to scrape the mold off before doing any thing with it.
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Old 03-14-2013, 11:17 PM   #6
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Thanks for that. I scraped it off (it all came off as one chunk) and spritzed some starsan around the top to maybe inhibit new growth. Of course, I don't know what I'm doing, really. There is definitely a good amount of light tan sediment on the bottom, so we will see where it goes.
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Old 03-16-2013, 03:50 PM   #7
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It's got yeast! I noticed this morning a very healthy tan krausen forming on top. It smells good, too. Hard to say what to expect at this point, but it is fermenting. I have the lid just resting on top, and the ring loose enough for gas to escape. Any tips on how long to let it go before crashing and harvesting?
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Old 03-16-2013, 04:14 PM   #8
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If you are willing to give it the time it needs for a true wild fermentation and don't mind "wasting" a full 5 gallon batch, I would brew something with pils, wheat and low IBUs and pitch that jar while it is still at high krausen
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Old 03-16-2013, 06:25 PM   #9
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I was actually hoping to save it and cultivate it for a later batch. Any reason I shouldn't do this?
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Old 03-16-2013, 10:07 PM   #10
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Quote:
Originally Posted by Brewsit View Post
I was actually hoping to save it and cultivate it for a later batch. Any reason I shouldn't do this?
Ive tried what your trying to do before and....its a nightmare.

Theres a reason we have so much sanitation involved with this hobby. Im not saying its impossible to culture a true sachh/pedio/lacto/brett culture from wild air but its HIGHLY unlikely you get what traits your looking for.

When culturing yeast, you choose healthy uniform colonies to ensure healthy unmutated yeast banks.

Unfortunately that picture you posted is mostly blue mold which is nothing close to what you want fermenting your beer. I would be surprised if this "quart" batch tastes good/drinkable by the end of the week but by all means please experiment, thats where we all get the creative mind to try new things.

Just dont get your hopes up when its not what you expect.
Cheers nd good luck!


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