Search results

Wild yeast doesn't always behave like cultivated yeast. Many commercial yeasts have been selected for their speed in fermenting a batch of beer (as well as other things).

Are you certain your hydrometer vial doesn't have an infection?

My wild yeast beers usually take 2-4 weeks to finish primary fermentation.

yep, do this. I usually keg mine so I don't have to worry about it.

What I usually do with my first run of a new wild yeast is save off a gallon from a five gallon batch and just let it go for 6+ months to see if anything interesting happens to it long term. Since you only made a gallon you could maybe just fill a 22 and stick an airlock on it? Or just wait...

I've caught a couple of cultures that are suitable for those styles, one is very fruity like an english strain, and the other is super clean which is why I rarely use it... If there is brett in there it can clean up putrid (butyric acid), but it will take a while. It's your call on whether...

Looking good @tactical-brewer I wouldn't bother with stirring/oxygenating at this point. Wait until you are stepping them up for that.

In my experience the lids will give way before the glass shatters, not that I'm saying anyone should test this. ;)

@Tactical-Brewer generally I just ferment them in the typical ale range, or just room temp, whatever is easier.

Awesome, I hope you catch something good! Flowers are a good source of yeast, especially those visited by bees. I've caught yeast from a plum blossom that was quite excellent, and I'm planning on harvesting from some blackberry flowers growing near the location of an old brewery from the 1880s...

How did this turn out? I recently consumed an undried hallertauer hop and it was crazy potent compared to undried cascade and some other fresh hops I've consumed. It made me curious about how a wet hop hallertauer beer would taste.

I have since successfully harvested wild yeast from dates, cherries, juniper berries, wild grapes, and raw honey. I've been so successful in harvesting such excellent wild yeasts that I've yet to purchase any commercial yeast for brewing this year.

This is pretty much what I do as well.

I'd say wild yeast is yeast that was obtained from some non laboratory source.

During primary fermentation it is going to be expelling a lot of gas, you really don't have to worry much about anything getting in against the tide.

It has a lid it should be fine for a couple weeks of primary. My wine primary is a 12 gallon large plastic bucket with a non-air tight lid and it works quite well. Just don't open it a lot if you can help it. Some strains of brett can produce acetic acid if they have access to oxygen. But I...

Avoiding mold is pretty easy, just like acetic acid bacteria, mold needs oxygen to grow. Keep oxygen out of the equation and you'll avoid mold as well.

My first batch with it had a bit of a farm yard/grassy sort of taste/aroma to it But that hasn't shown up in any subsequent batches with the yeast.

I just read in The Art of Fermentation that yeast that makes a thready layer like this is know as Kahm yeast and it's common on the surface water of vegetable ferments like pickles or kraut. I'm not finding out a lot of information about Kahm yeast, or what sort of species it might be. Mine only...

Barooze, I harvested a wild yeast from grapes and it made a pellicle like yours, I'm fairly sure it's a type of brettanomyces.