I caught a wild yeast about 3-4 years ago as well.
First batch I did with it was 5 gallons of small beer. Figured I didn't wanna waste a brewing day, so went the small beer route from the batch I was already brewing that day.
Like others, mine is very Belgian. But I found also that it doesn't do particularly well with hops and bitterness. It ferments pretty dry and over accentuates harsh bitterness. And the flavor didn't meld very well with hops.
First beer was 1.052 down to 1.009, 83% attenuation.
For the second beer, I upped the alcohol a bit to give it more body and lowered the ibus from 26 down to 20. Strangely, that beer had absolutely no head retention like a coca cola. I figured there was lacto in there affecting the protein, but the beer never went sour and was very nice.
That beer went from 1.064 down to 1.007, 89% attenuation.
For the third and final beer with that yeast, I eliminated all character hops and used just FWH for a softer bittering and made basically a Dubbel. Raised the gravity again. With that one, the head retention is fine, so by repitching maybe I selected out more of the yeast and less of any lacto that might have been in there. I don't know. I still have some bottles of that and drank one last night. Still not sour after 40 months, so guess it won't ever sour.
That one went from 1.067 down to 1.004, 94% attenuation, and that with no sugar. See attachment for that beer.
With that third one, pitched at 68º and let rise to 76º over two days. 2 hours after pitching, the wort was fermenting. 5 hours after pitching and it was going crazy. Strong performer, fast fermenter and no fusels in a 8.3% abv beer fermented pretty warm.
Dunno if I'll use it again, but if so, I figure I can harvest from the bottle. Likely mostly dead yeast after that long, though, but this one was always strong, so who knows?
The character was Belgian. Nice mix of spicy and fruity and a bit unique. But I think it ran its course. Nice to try but not better than a commercial pitch.
Best of luck with yours!
Do a small one gallon batch to start with and only use equipment you do not mind infecting.
