Spontaneous fermentation success

So this past weekend(Saturday) we were brewing a Citra/Mosaic hop IPA....We ended up having some extra wort....It ended up being about 2 gallons once the mash drained....

So I figured what the hell I have been wanting to try a spontaneous fermentation. So I took 2 gallons boiled it separate and added about .6oz of mosaic at the 20 minute mark for hopefully some antibacterial properties. It was in a small stainless steel pot with a couple muslin bags stretched over it.

I took it out to my moms shed since it was raining at the moment and let it cool overnight....I couldn't get back to it on Sunday so it sat....On Monday morning my mother took it out and let it sit in the flower bed out of the sun....I was finally able to get to it today and see what was going on. I pulled the muslin bags off and it was fermenting already....

Has a real strong fruity nose with a little spice.....Pretty excited to see what happens with it. I know it a bit bigger volume then most start with....

Here is a picture of it in the gallon carboy.

 

No yeast was pitched....

When the worth went outside it had just come off the burner and was boiling.....This was taken outside to cool before we even pitched the yeast for the IPA we brewed just to remove that as a factor........Some of the sediment is hop pellets and drudge solids that have settled out.....But it is fermenting by wild yeast....

 

Some of the foam is also from transfer....But there was quite a bit in the pot when I brought it in to transfer to the jug. It also sat outside for 48 hours before being transfered.

If it had cooled in the brew room I would possibly assume some yeast from previous brewings might have got in...But I don't know of any brewing yeast that can withstand boiling temperatures....


I honestly expected to find nothing or something nasty to be truthful....But reality is it still maybe nasty......Won't know till it fements

 

It was about 55 sunny and it was pretty windy all day.....
They also have a large natural pond on the property and is surrounded by woods....about 2 miles away is an apple orchard as well.....

 

Here is an updated picture as it sits right now.....24hrs after transfer and 72hrs after being left outside to cool.....

 

Yeah for sure....I plan to make some slants as well for safe keeping.....I am willing to bet the amount of wooded area that surrounds their house was a big contributer. ....After reading all I have been reading I probably wouldn't have used such a large amount either..... Sometimes I guess winging it pays off...lol. I am pretty excited to see what comes of this....

So far no off or bad aromas coming from the airlock....

 

Kalamazoo.....Good luck....Hopefully you capture something good...If you do post about it.....

 

A full week since open air cooling....6 days since transfer to glass carboy/ growler....Still fermentating and bubbling ....Temp today got up to around 70 degrees in the closet I have it sitting in....

Will be making some agar plates and slants when this is all done.....

 

No worries.....No offense taken at all....I appreciate the reply.

James

 

No real change....Bout 2 weeks left before a sample will be taken....I have read and seen video where it was stated once it hits roughly 30 days it should be completely safe. Although as rapid as fermentation started I doubt there is big risk of any bad bacteria.