Wild yeast - 2nd use - ever seen something like this?

[krumb]

1st use fermented a tasty blonde with some mild wild aromas, started to form a small pellicle prior to kegging. Faint sour taste, very faint. Washed, reused in a munich/willamette smash. Gnarly looking primary 24 hrs later. Globs under surface. Bubbling appears to have a pellicle type surface.

Anyone familiar with this in primary when working with wild yeast?

 

[badlee]

I just cannot stop laughing whilst looking at that!

 

[splattsmier]

So, you washed and reused yeast that is native to your area (wild)?

Why wouldn't you just recapture it via open fermentation? Lol

 

[krumb]

So, you washed and reused yeast that is native to your area (wild)?

Why wouldn't you just recapture it via open fermentation? Lol

I'm not gonna explain the benefits of reusing yeast, relative to capturing wild yeast in a garage setting and not a lab. Essentially, i'm wanting to multiply what i've already successfully fermented with for future use. Not the point of this post.

I do want to know what this monster is in my carboy and whether/not it will grow hair and legs!

 

[Jaybird]

I'm not gonna explain the benefits of reusing yeast, relative to capturing wild yeast in a garage setting and not a lab. Essentially, i'm wanting to multiply what i've already successfully fermented with for future use. Not the point of this post.

I do want to know what this monster is in my carboy and whether/not it will grow hair and legs!

I did a wild yeast fermentation on part of a batch of porter years ago and I remember some, shall we just call it, unique fermentation bubbles but nothing like that. I can assure you though it will not grow hair and legs..... Well not legs anyway

Cheers
Jay

 

[reed1911]

That is just break material clumping together. I've seen it many times with all sorts of yeast. don't worry about it, once fermentation gets going it is going to look like a snow storm in there when it all starts moving around.

 

[krumb]

Reed1911...right on. I woke up this morning to find a "normal" krausen...with some chunks of cottage cheese churning away inside. Reminded me of some of the English yeasts I've used in the past.

 

[reed1911]

One of these days I'll do a time lapse film of this phenomenon, its just neater than sh$t I think to watch. I use it to teach younger kiddos that yeast is alive and beer is alive. My son tries all the beers we drink (little sip) and his grading is pretty spot on. I remember doing this with my dad when I was his age. Funny thing is I hated the BMC type crap beer even then.

 

[splattsmier]

I'm not gonna explain the benefits of reusing yeast, relative to capturing wild yeast in a garage setting and not a lab. Essentially, i'm wanting to multiply what i've already successfully fermented with for future use. Not the point of this post.

My apologies; I meant it more as a joke. Guess I should've said that before.

 

[krumb]

My apologies; I meant it more as a joke. Guess I should've said that before.

I suck at online-sarcasm-awareness. MY apologies!

 

[jakeasaur]

How did the smash turn out?

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[krumb]

How did the smash turn out?

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I had to dump it.

 

[ChugachBrewing]

bbbrrrraaIIIInnnnnss.... brraiiinnss! Sorry, i'm drunkd

 

[badlee]

RIP sucky beer

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