jaapie- nice blog. love the DIC pics of yeast cells. i work at wageningen uni!
i'm not quite to the point of trying to genotype anything yet, but curious if anyone has an opinion from their experience, my wild ferment went from cheesy smelling to eventually distinctly sour and sort of phenolic, and of course like feet. it never bubbled, foamed, or moved the airlock. i didn't check the gravity before or after but it started around ~1.035. i was going to pitch some into an aerated starter to see what happened, but when i had a look at it the other day for the first time in 10 days or so there were clumps of yuckies, they looked like fuzzy raisins sort of. i gave it a swirl, took a bit out, did 6 serial 10-fold dilutions, plated them out. waiting to see what grows. i chucked the rest as i don't want to propagate the fuzzballs. i admit i don't know what i'm hoping for (or what i'm doing!). my original goal was just to make a spontaneously fermented sour but now i may as well see if there is something interesting in there to culture? could there be an appreciable sacc or brett culture going in there so slowly that i wouldn't have noticed it at work?