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Old 07-25-2013, 01:28 AM   #1
TychoBrahe
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Aug 2011
New Milford, CT
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I had some extra DME lying around, so I decided to find out if my local yeast was any good for brewing.
I made a half gallon of 1.020 wort with a pinch of yeast nutrient and a dash of hops. This wort was split into five small mason jars. Two jars were covered with cheese cloth and placed outside overnight. Two of the remaining three had raspberries from different places around the yard dropped into them. The final jar had a couple sprigs if thyme from the garden dropped in.

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After two days the berries and thyme smelled delicous (a bit spicy, very yeasty). Reminded me of a belgian yeast strain. One of the two jars from outside smelled rancid and developed a thick white "crust". The other jar had no activity.
I ditched the two outdoor jars. The three remaining were strained and pitched into 1500mL of 1.030 wort with 1/4 tsp. Of yeast nutrient. This will sit on the stir plate for the next day or so.

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We will see where this leads.......

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Old 07-25-2013, 06:09 AM   #2
drawdy10
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Apr 2011
brookings, sd
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Cool!!! Keep the updates coming

 
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Old 07-25-2013, 06:17 AM   #3
bd2xu
 
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Jul 2012
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This is very interesting I have not thought about doing this. What would you use this yeast to ferment? Anything or more focused on lambics? Would this be good for adding to a beer post fermentation with some wood chips to do a barrel aged sour style?
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Old 07-25-2013, 11:34 AM   #4
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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wicked! cant wait for winter to give this a go. I am going to try ot in my in-law's mango orchard

 
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Old 07-25-2013, 12:43 PM   #5
TychoBrahe
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Aug 2011
New Milford, CT
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Got up this morning to a high krausen mark just at the bottom of the foil. I will post a picture shortly.
I have not decided what I will do with this yeast yet. Depends on what flavors I am getting from it, attenuation, and it's ability to flocc.
The experiment continues....

 
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Old 07-25-2013, 05:52 PM   #6
Rugrad02
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Feb 2012
Wilmington, NC, North Carolina
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Did you leave the thyme and raspberries in the jar for a while?

Very cool! I will try this.

 
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Old 07-25-2013, 06:09 PM   #7
TychoBrahe
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Aug 2011
New Milford, CT
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Rugrad, there was activity in the jar after 24 hours. I strained the berries and thyme out after 2 days and combined the "beer" into a flask with 1500 ml of 1.030 wort
I have read about some people attempting this and having to wait for 3+ days until there was activity.
Give it a shot, it's cheap enough. Just see what you get, use your eyes and nose as a guide as to whether it will be a good yeast to brew with.

 
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Old 07-25-2013, 06:17 PM   #8
TychoBrahe
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Aug 2011
New Milford, CT
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You can see the high krausen mark on the flask. I will take a gravity reading tonight to see how this yeast is attenuating.
Great bready, yeasty smell right now.

 
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Old 07-26-2013, 01:56 PM   #9
TychoBrahe
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Aug 2011
New Milford, CT
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Just pitched the wild yeast into a very simple saison/wit type beer. Starting at 11.2 Brix (1.045 sg).
Want to test attenuation and flavor profile.

 
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Old 07-26-2013, 02:10 PM   #10
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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I love it.
I almost sh#t a brick at the tide line left by the high-krausen.

 
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