Oh farck.
dude, she's got balls!
Well, my first attempt at capturing wild yeast is just growing mold.
I will have to get another attempt going. Is there anything that can be done to keep mold away while still letting yeast get going?
Try making a sterile slant and hop it up. I also read 50'F is the best temp to caputure the yeast
so i've given this a couple shots. first one, i might have had something, but it didn't look like much was happening so i ditched it. second was kind of odd. it didn't seem to do much after i brought it inside, and them one day i came home and there was a white residue stream down the side of the jar and a kind of white filmy stuff on the top. third is still outside, and was showing the white filmy stuff as well last i checked.
So my question is, does this mean i have something?
How do i know if it is the right thing?
Any kind of test i can do?
Second attempt to capture yeast... FAIL.
I'm really good at culturing mold, but not anything else. I guess I will have to wait for winter to try this again.
Try it in your refrigerator!!
That would bring a whole new meaning to "house yeast".
Are you using a slant type jar to catch the yeast? If so, shorten the open time.
very cool. i'm away this weekend but when i get back to the house tomorrow, I think I'll pull a sample from mine and see where we're at. the thing that worries me is that if there are other "bugs" in there that will keep metabolizing sugars for a few months, then I'll have bottle bombs if I go ahead and bottle. last time i looked at the fermenter, it had dropped very clear. better than some commercial yeasts i've tried...cough..thames valley!
Try to post a picture so we can see what you have captured.
How does it smell?
As far as having anything, my main determinants were visual growth and smell. Then eventually taste.
This thread is awesome. I'm really pleased that the wild beer looks like it's turning out so well. I hope you don't mind a really *****y and irrelevant comment though - "ressort" means spring as in a coil of metal - "flowers of Spring" would be "Fleurs du Printemps" (though only a real pedant would give a crap anyway ). Regardless of name, it's a really inspiring brew. Thanks for taking the time to share techniques.The recipe: Fleurs de ressort - modèle de Des Moines
(Flowers of spring - model of Monks ) How ironic Des Moines means monks....
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