Those 2 pennies don't jive in my mind.
I find it easier to get behind the
I don't believe in commercial yeast mindset.
All the commercial guys have is wild yeast that's been captured, isolated and propagated.
I'm not sure what you're telling me here, but I'm listening...
I'm not saying I have a revolutionary future award winner here. It might be pure trash, but I am willing to explore this a bit and find out.
I feel like I have gotten very lucky this far, capturing a bug that produced fermentation that made a decent smelling and tasting beer.
Then streaking on a plate that is well suited to bacteria and not growing any?
OK, that one's a maybe.
On to the next step to keep on pushing my luck.
Here's a better pic of the plate:
View attachment 562258
I made up 5mL of 1.020 wort using distilled water and Pilsen Light DME.
Made the wort in this sanitized bottle I had from hot sauce adventures, then boiled the wort, uncovered in the microwave with 5 second blasts.
As soon as I saw a boil over starting, I hit cancel, put the sanitized cap on, and shook it a bit to do my best to sterilize the cap.
View attachment 562259
Once it cooled, I grabbed 3 isolated colonies with a sterilized loop and swirled them into the bottle, gave it a shake and back to the waiting game.