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I just use the end of a teaspoon.

>blue cheese

Yes, but there might be one person out there who can answer my question in the affirmative. I'm looking for him or her in this post.

You reminded me of a thread I wanted to post, which I just did. Let us know if the starter ends up tasting funky (or fruity, or whatever) in an unusual way that a pellicle-forming yeast wouldn't cause; I'm wondering if mould can positively contribute to a beer in a similar way to Biere de Garde.

Has anyone captured a mold that gives either a) a "cellar" character associated with Biere de Garde, or b) contributes nicely to the flavour in another way?

Boil up a 1.050 wheat beer extract wort, leave it outside to cool overnight, then take it inside and cover it with cloth. Wait a year.

Insect Urine.

http://winemaking.jackkeller.net/reques53.asp multiply ingredients by 5

That is a fantastic sentiment, and one which I share completely. I'm considering encouraging the greatest diversity in my wort by leaving the cooling wort open outside overnight, and then putting some unsanitized mulberries into it as well. The problem is, I think the unsanitized mulberries...

Most Americans only have access to the mulberry species that doesn't taste very strong. Here in Oz we can get some great mulberries. Also, I use a few not quite ripe ones for the acidity in them. Washing gently didn't cause any problems for me.

So, in summary, the wild yeast is slow to get started, then hurries his way through, but doesn't finish the job. Like a lazy boy. Can't wait to get my "Lazy English Boy's Bitter" started. EDIT: Actually it appears to have attenuated to pretty much the same extent as the WB-06 has, so it's...

I started my side-by-side hefeweizen yeast comparison, one using WB-06 and the other using the previously described yummy wild strain. A visual analysis of the flocculated starter jars indicated that there was almost exactly the same amount of yeast in each. Unfortunately I forgot I was only...

Perhaps I'd be able to do an Australian Coolship Ale... except in a 5gal plastic drum...

I won't be down for a while anyway. And there's nothing in particular motivating me to actually get around to MAKING this bochet... :P Maybe bottle some, then steep some on nutmeg.

Cool. I'm thinking of doing a nutmeg bochet (caramelised honey mead), so if I come down to Canberra to visit family it might be cool to swap/compare/blend a few bottles. Have you considered putting nutmeg in it? I've heard it goes well with banana.

It really looks like you have a lot more than just yeast there. It MAY be Brett creating that pellicle, but it seems FAR to early for Brett to be popping by your wort. It's probably something you don't want. Again, I would tip it off the yeast pack and make some more, but you'll probably have to...

Okay, I think I'm done editing that previous post. Next post will be about the Weizen experiment; if not, I'll edit things into this post.

(I'll boil/sanitize the containers you send your yeast in and then send my guys back in them.) Starter #1: EDIT: After finishing off fermentation, then flocculating, then swirling a bit, I can again pick up some scents that are vaguely reminiscent of banana and a reasonably prominent honey...

Update! I think I inoculated one of the 5 jars of 1:10 barley/wheat extract wort with two different strains, because I scooped 5 colonies off the plate, and one of them never fermented, and one of them fermented quickly with some funny smells that may have been two colonies fighting each other...

Wild yeast haven't been any slower at eating in my own experience. If it's a bit sour, you might have a bacterial infection. Also the things floating ontop are quite likely to be mould. The stuff at the bottom could be yeast that have finished doing their thing and have floculated. I would...