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?
Ah haha yeah I guess I should have put it there! @IslandLizard can you move this thread please if you could?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
Nooo! You’re taking me down another rabbit hole! Thanks so much!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.
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
Haha I know!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.
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.
Awesome thanks so much!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