Wrangling Brett & Pedio?!? Or is it just LAB?

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TEWNCfarms

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So when I collect wild yeast & bacteria am I able to collect any Brett and/or Pedio? Or is there some plants or grains or what have you that have these two more prevalent than others? Or is it just LAB that’s most common?
 

RPh_Guy

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Lacto seems to be ubiquitous (just open your mouth).

Microbes don't really have a way to move around on their own. Despite that, they are carried around on things or water or float through the air. Thus, accurately saying where they may or may not be seems impossible... especially since there doesn't seem to be anyone tracking them.
Some people report finding plenty of Brett in their locales.

My suggestion is to start with some tree bark, flowers, and fruits. You may indeed find some Brett and/or Pedio (which is a type of LAB by the way).
My question to you is: how will you know when you've found one? Are you going to be isolating strains?

FWIW I'd find questions faster in the Wild subforum ;)
Cheers
 
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TEWNCfarms

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Lacto seems to be ubiquitous (just open your mouth).

Microbes don't really have a way to move around on their own. Despite that, they are carried around on things or water or float through the air. Thus, accurately saying where they may or may not be seems impossible... especially since there doesn't seem to be anyone tracking them.
Some people report finding plenty of Brett in their locales.

My suggestion is to start with some tree bark, flowers, and fruits. You may indeed find some Brett and/or Pedio (which is a type of LAB by the way).
My question to you is: how will you know when you've found one? Are you going to be isolating strains?

FWIW I'd find questions faster in the Wild subforum ;)
Cheers
Ah haha yeah I guess I should have put it there! @IslandLizard can you move this thread please if you could?

And nice, I didn’t realize people actually got Brett from their surroundings. And I guess I’d only find out until it starts to develop some funk... isolating yeast sounds like a lot of extra work, for now...
 

RPh_Guy

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Some things to keep in mind:

Brett and other wild yeasts and bacteria can produce a HUGE range of flavors, many of them not so great.
http://www.milkthefunk.com/wiki/Brettanomyces

It may take years for a particular mixed culture to transform from bad to amazing (or maybe it'll just stay bad).

Keep trying and you'll find something good :)

MTF has lots of good info (more focused on isolating strains, but also explains/links to processes for capturing), also check the links at the bottom
http://www.milkthefunk.com/wiki/Wild_Yeast_Isolation
 
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TEWNCfarms

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Some things to keep in mind:

Brett and other wild yeasts and bacteria can produce a HUGE range of flavors, many of them not so great.
http://www.milkthefunk.com/wiki/Brettanomyces

It may take years for a particular mixed culture to transform from bad to amazing (or maybe it'll just stay bad).

Keep trying and you'll find something good :)

MTF has lots of good info (more focused on isolating strains, but also explains/links to processes for capturing), also check the links at the bottom
http://www.milkthefunk.com/wiki/Wild_Yeast_Isolation
Nooo! You’re taking me down another rabbit hole! Thanks so much!

So by DIVINE PROVIDENCE I was at work literally thinking man I need some of these containers for brewing, and wham a big Lexan tub fell on me and broke a piece off when it hit the ground and we’re not supposed to have broken items so I took it home. Going to use it for sparging.

But it hit me the other day I could use this as a cool ship! Build an oak table to go over top of it a foot or so to mimic coolship buildings.

What do you think about trying to do a spontaneous fermentation? Set it outside for the night. At least try one and let it sit for a year at least.

And do like a Bam biere dreg saison, Berliner Weisse, and Gose for my first ones. Buying the wild yeasts is gonna add up quick especially since I can’t really reuse the trub until months or a year later, I guess that’s why I want to do some natural wild collection.

Could I build a starter for LAB and Brett to save half for another beer?
 
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RPh_Guy

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Nice. Love free equipment!

Coolship: I'd recommend doing some wild starters first, just to see what kind of flavors and aromas you get. You may or may not think twice about risking a full batch after that.
http://www.milkthefunk.com/wiki/Coolship

Brett cultures:
Pitching rate for Brett as a secondary strain is not really important. Therefore, it's particularly easy to split a culture to save or use between multiple batches.

As you've seen I have a bunch of jars with different cultures. When I buy a new commercial culture with Brett, a little bit goes into a new jar. Then I can just use a few drops of the lees to add it to bottles or other batches whenever desired.
I would handle captured wild yeast the same way.

There are lots of other ways to do things. Some people maintain only one or two house cultures. Some people maintain 20+ fermenters, each with different cultures in order to blend when packaging.
http://www.milkthefunk.com/wiki/Blending
 
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TEWNCfarms

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Nice. Love free equipment!

Coolship: I'd recommend doing some wild starters first, just to see what kind of flavors and aromas you get. You may or may not think twice about risking a full batch after that.
http://www.milkthefunk.com/wiki/Coolship

Brett cultures:
Pitching rate for Brett as a secondary strain is not really important. Therefore, it's particularly easy to split a culture to save or use between multiple batches.

As you've seen I have a bunch of jars with different cultures. When I buy a new commercial culture with Brett, a little bit goes into a new jar. Then I can just use a few drops of the lees to add it to bottles or other batches whenever desired.
I would handle captured wild yeast the same way.

There are lots of other ways to do things. Some people maintain only one or two house cultures. Some people maintain 20+ fermenters, each with different cultures in order to blend when packaging.
http://www.milkthefunk.com/wiki/Blending
Haha I know!

Cool I’ll start with the wort. Maybe make some this week. Is there an optimal outside temperature it should be? How long until I know if it’s going to be good or not? A few days or weeks?

What do you mean by “lees”? I’d like to get a nice variety of strains, but also find what I like best and cultivate that more regularly.
 

RPh_Guy

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They say on the cool side is best for (40-50F is optimal) capturing wild yeast.

2-6 weeks is reasonable to make a determination, or until mold grows.
One with off-flavor/aroma might turn the corner later. It's up to you whether you want to give it a chance.
Brett generally isn't airborne; use solid plant material.

Lees = yeast sediment
 
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TEWNCfarms

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They say on the cool side is best for (40-50F is optimal) capturing wild yeast.

2-6 weeks is reasonable to make a determination, or until mold grows.
One with off-flavor/aroma might turn the corner later. It's up to you whether you want to give it a chance.
Brett generally isn't airborne; use solid plant material.

Lees = yeast sediment
Awesome thanks so much!
 

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