Seconded.
++
To what???? A wort sample or a slant?
I see... ericd was talking about my slants. I see no benefit. It would only be a waste unless you want to eat the agar jello after dinner on Sunday.
The yeast just needs food. The hops act as a preservative in beer. I would doubt that adding it (to agar/dme) would have any positive impact. We don't need that on a slant. Its supposed to be sterile. We also want an environment highly conducive to yeast growth.
I hear the wild yeast in Southern California smells like nail polish remover, but this would be fun to do.
Interesting. Traditionally nail polisher remover is acetone. There are biosynthetic routes to form simple ketones such as acetone. I will spare you lot the stream of conciousness gibberish I started to write.Damn it!! - You made me go sniff the jar 4 times. :cross:
It smells a little like nail polish, fruity and tart. I think the polish smell is the alcohol that coming up. Would have never thought of nail polish....
Interesting. Traditionally nail polisher remover is acetone. There are biosynthetic routes to form simple ketones such as acetone. I will spare you lot the stream of conciousness gibberish I started to write.
Ok - I moved the 25ml starter to the 150ml. Upon doing so it smelled just like the slant, tart, fruity and maybe a bit sour.
I'm not seeing much of the typical yeast action. In the 150ml I have some sediment and it smells about the same.
It doesn't seem behave the same way though.
Question: Is wild yeast NOT Saccharomyces Cerevisiae? Is it usually Brett??
Scratching my head about this....
Ok - I moved the 25ml starter to the 150ml. Upon doing so it smelled just like the slant, tart, fruity and maybe a bit sour.
I'm not seeing much of the typical yeast action. In the 150ml I have some sediment and it smells about the same.
It doesn't seem behave the same way though.
Question: Is wild yeast NOT Saccharomyces Cerevisiae? Is it usually Brett??
Scratching my head about this....
I thinking that I should let this go for a bit and then step it up again. Maybe fit an airlock onto it for some time. It appears to be working though. The starters are smelling like the slant.
I was reading about lambics and was thinking this might be a long drawn out process. The slant seemed to grow fast though...
Can't tell the actvity w/o a gravity check or fitting an airlock.
The literature I've read (I can't site an exact source right now) has said that there is a lot of bacteria that won't grow in the presence of alpha acids. So on a plate/slant that is being used to culture wild stuff it would help to only collect/grow things that will grow well in wort.
I've made slants/plates with and without hops and I've never noticed a difference in normal yeast culturing. Though when I've used hopped wort it was always leftover from a batch, so I'll continue to do so when I have leftover wort after a brewday
This is really cool Schlenkerla!
Thanks for taking the pics and logging your progress.
I assume you are brewing this weekend?
Well when I brewed my British Special Dark a few weeks ago I took a rather large hydrometer sample and instead of drinking it like usual, I left it in a glass in the kitchen uncovered. The next day I put aluminum foil over the top and like that it has been since. In a couple days, it had developed a bit of what looked like yeast around the edges on the top but when I smelled it, it had quite a funk. The ring of gunk has since given way to what appears to be a small kreuzen and the smell has become strongly belgian. It's all very exciting.
The closest thing I can think that it smells like is ethyl methyl ketone but that is not quite right. Hmm...
Butanone is the organic compound with the formula CH3C(O)CH2CH3. This colorless liquid has a sharp, sweet odor reminiscent of butterscotch and acetone. It is a ketone, better known as methyl ethyl ketone or MEK. It is produced on a large scale industrially. Butanone occurs in only trace amounts in nature.[2]
BTW - It has no krausen on top of the wort.....
Number 4, does not belong in my beer! (Although I wouldn't mind eating it!)
I think the pic and quote needs to be preserved forever!
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