I brewed a lager over the weekend and left my sample I took for the OG on the counter for a few days. Yesterday SWMBO pointed out the we had some pretty active fermentaion going on the counter and I didn't pitch the yeast in the sample. There was a nice krausen on top and a ton of activity. I am going to let it finish out, cool and step it up but I want to know what I should make? Just going to do a 1 gl batch- maybe a pale?
I am sure others have caught wild yeast and experimented. Any successes, failures, or advice on what I should make would be appreciated. I bet it tastes awful but it'll be a fun experiment.
I am sure others have caught wild yeast and experimented. Any successes, failures, or advice on what I should make would be appreciated. I bet it tastes awful but it'll be a fun experiment.