Spontaneous Fermentation - Now What?

[divrack]

Mainly posting to stay subbed, but have been planning an intentional side hobby of yeast foraging around the local woods and Glens. I have a culture of a wild Brett infection that has made some of my favorite beers that stemmed from a random infection of a wit. It's distinct from any Brett I've tasted but closest to c. Has a kind of honeycomb flavor.
Science and beer rock

 

[FunkedOut]

I brewed up that blonde ale on Friday. Came out 1.053 as planned.
Grabbed a quart for each jar before racking to the fermentor.
Here's a pic right after pitching (64*F):

Right after pitching, they went into the fermentation chamber that is set to keep the blonde wort (thermowell) at 65*F.
Here's day 1 (19 hours after pitching):

Here's day 2 (38 hours after pitching):

 

[FunkedOut]

Here's a pic from day 4:

Day 5:

 

[FunkedOut]

This is day 9:

I really have not found any visually observable differences between the two batches outside of the airlock.
Both airlocks contain starsan from the same bottle, poured back to back.
For some reason, the W-34/70 has bubbles in every picture.
Maybe the wild? yeast finished sooner?
Maybe the wild? yeast doesn't put out as much CO2?
Maybe nothing.

(there are silicone seals between the jar and lid, as well as lid and airlock)

 

[FunkedOut]

So I've been away for a week and just got back.
The jars stayed in the fermentation chamber at a steady 65*F from day 1.
After 10 days of fermentation, ambient temps in the fermentation chamber rose 1*F each day, reaching 70*F on the last day.
Here they are after a cold crash to 32*F:

I transferred them to "bottling buckets" where I mixed each jar with 10 grams of DME; should make 2.6 volumes.
(I'm new to bottling, and last time I used cane sugar, ended up with an apple cider taste in base malt SMaSH's)

I got a bomber and a bottle out of each jar. I used a clear bottle to keep an eye on things as they progress.

 

[FunkedOut]

Observations:
When I opened up the fermentation jars, the W-34/70 smelled of sulfur while the wild? smelled of banana.

Tasting what was left of each bottling jar, the W-34/70 tasted like green apple while the wild? tasted kinda fruity.

Unfortunately, I didn't have enough left over to measure FG. I'd rather have an extra bottle of each to hold onto longer. I figure I can always measure the gravity in a few weeks from each bottle.

I'll reserve my final judgement until then, but I have to say that based on what I've seen, smelled and tasted so far, I think these are definitely different yeasts. I'll have to get a blind triangle test to remove my bias.

 

[timcook]

About 10 days ago I made a DME starter at night. Before it cooled, I covered the starter with my BIAB bag & placed it under an apple tree in my backyard. In the morning, I brought the starter indoors. Within hours there was signs of activity. Below is a picture. I have unsealed the lid once or twice to relieve some of the pressure. To me, it smells of apples (certainly not pleasant.) To be honest, I am a little hesitant to taste it. Should I build the starter up with another pint before tasting It? Should i let it ride longer? I'm in no hurry. On the bottom of the jar, it looks like grey colored trub.

Tim

 

[RPh_Guy]

@timcook
I'd let it ride for 2-3 weeks. Many contaminants will die during that time.
At that point if it smells ok, taste it.
If you like it, step it up or pitch into a batch if you feel adventurous. The flavor should be a little more clean since some/most/all of the bacterial organisms were killed, especially if you use hops.

Happy wrangling!

 

[FunkedOut]

Today marks 3 weeks after bottling.
I left the bombers at room temp and placed these two clear bottles in the fridge to get nice and cold for at least a week before I pop them.

Just a tad bit more dregs in the wild? vs the W-34/70.

 

[jfolks]

Today marks 3 weeks after bottling.
I left the bombers at room temp and placed these two clear bottles in the fridge to get nice and cold for at least a week before I pop them.
View attachment 577338

Just a tad bit more dregs in the wild? vs the W-34/70.

Excited to hear the results!

 

[FunkedOut]

 

[RPh_Guy]

And the long anticipate result?

 

[FunkedOut]

Couldn’t wait.
I tapped the Blonde Ale last night and found that it tasted really bitter and was cloudy (not bright).
The Kölsch yeast must still be in suspension, as I was storing the keg at room temp.
I figured popping these bottles would help me determine if the wort sucks or it was the yeast.

 

[FunkedOut]

Both of these are clearer and better tasting than the keg, so here’s to hoping that a few weeks in the cold will save the keg.
On to these two...

Different for sure.
The wild? yeast gave wifey goosebumps, while she instantly said that the 34/70 was way better than the keg.

I find that on the nose, the 34/70 shows it’s lager personality; most noticeably the sulfur.
The wild? smells fruitier. There was a peach flavor in the wort prior to fermentation that is gone from the Kölsch and 34/70 but is still there on the wild? beer.

The flavor on the wild? has some sour and hoochie qualities.
The 34/70 is all lager. Smooth as silk and much maltier than the wild? version that lets the hops (Mandarina Bavaria & Mosaic) come through more.

I have no doubt these two yeasts are different.
I will be contacting the bootleg biology crew with this capture.
Not sure I know what brew to brew with this yeast yet. But it does not make a bad beer.
Maybe I’ll try some dark wort next...

 

[divrack]

thank God, the suspense was too much for me. youre way more patient than I am.
they call me Mr wine thief..

 

[FunkedOut]

No kidding. This process seemed to take forever. It has been 4 months since that first brew day.
Just have to keep your mind occupied with other things. That is something I am never short of; things to do.

I have to remember to take gravity samples of the bombers and get a triangle test in.
I figure another few weeks at room temp followed by several weeks cold before I pop those bottles.

 

[Miraculix]

No kidding. This process seemed to take forever. It has been 4 months since that first brew day.
Just have to keep your mind occupied with other things. That is something I am never short of; things to do.

I have to remember to take gravity samples of the bombers and get a triangle test in.
I figure another few weeks at room temp followed by several weeks cold before I pop those bottles.

And I am the lucky one, finding this thread only just after the bottle has been opened

 

[timcook]

Update: I let my wild fermentation with a starter wort go a few more weeks as recommended. I was pleasantly surprised by the "clean" taste. My plan is to step up the starter next week then eventually blend it with a fermented beer.

 

[RPh_Guy]

Update: I let my wild fermentation with a starter wort go a few more weeks as recommended. I was pleasantly surprised by the "clean" taste. My plan is to step up the starter next week then eventually blend it with a fermented beer.

I would try it as a primary. Although unpredictable, it's most likely you have Saccharomyces with some lactic acid bacteria, so adding it to a fermented beer might not have much effect.

No harm in your plan though if that's what you want to try. Be especially careful about protecting from oxygen.

Cheers

 

[kh54s10]

My less than scientific approach was to make a weak starter, drop in a hibiscus flower and see what happens. The starter fermented so I stepped it up. When it seemed I had enough yeast I made a SMaSH with Rahr 2 row and Centennial since I have used it often and have an idea of what it should taste like.

Fermentation of the SMaSH proceeded normally and went from an OG of 1.052 to an FG of 1.013. At bottling I tasted it and it did not taste like any yeast that I have used??

Based on the previous replies I probably have a commercial strain since I did the starter in the area where I usually do my starters and also a mere feet from where I ferment my beers. But who knows?

The bottles have been conditioning for about 2 weeks now so I will be chilling one to try soon. I will post my observations then.

My update. The beer ended up a bit on the thin side. The taste was different than other yeasts that I have used. I am no good at describing flavors, but it was clean and crisp. I liked it quite a bit. I haven't tried it again, but have some slurry in the fridge. I think it is time to do a starter and use it again. But, since it has been a while I don't think I would be able to determine any difference.