Now I've caught something, what do i do?

[bob3000]

Left some wort out in two jars, two days ago. Put the lids on after 24 hours. Checked it today and i've definitely got something.
I left the wort out on top on a high shelf where I also keep my proofing baskets for bread making. So I'm hoping i haven't just caught bread yeast.
I want to now try it on a small batch.
How do i turn this small amout of yeasty wort into enough yeast to ferment a gallon?

I've tried to post a photo but not sure it will work.

 

[phatuna]

do a search for starter step up. here is a thread: https://www.homebrewtalk.com/f13/how-step-up-starter-131809/

you should also go the the website: www.mrmalty.com to see how big of a starter you need for the amount of beer you plan on fermenting.

 

[bob3000]

I've now let it ferment out, poured off the fermented wort and added a bigger quantity of fresh wort. But, i've no idea what I have. At first i thought i had just got regular ale yeast from a previous batch as i had taken the wort out of a tap on my fermentor which i hadn't sanitized or cleaned and still had some residue. At first it tasted like slightly ale with a little hint of sourness, now it smells and tastes like dry sherry.

This as far as i know is a trait of lambic brews.

Can a make a beer from this that doesn't need to be aged for a year?