Can you identify this yeast?

[strefethen]

I have been trying to collect samples of wild yeast. This one has been attenuating quite nicely during the second re-gen. I dabbed some on an agar plate and am hoping that somebody might be able to identify from the shape and pattern of the cell growth. Please see the attached photo.

 

[passedpawn]

Streptococcus.

Kidding. Nobody will be able to identify yeast from that picture. Even a perfect colony grown from a single cell doesn't provide enough info to discern the yeast type.

 

[strefethen]

Well it has taken wort from about 11 brix down to 7.5 brix in a week and that's only the the first regen after initial collection. Do you think I might have something viable based on this attenuation rate?

 

[MaryB]

Attenuation isn't all you need, what nasty off flavors is it generating or not generating? What desirable flavors? And 11 to 7.5 brix in a week is okay... Nottingham Ale yeast often takes my 1.054 wort to 1.011 in 4 days...