Getting ready for my maiden voyage with a batch fermented with a wild capture. I’ve established that it’s hop-tolerant. In the process of building it up, I see that it brings the sg of DME wort from 1.080 to the low 1.02’s. Just tasting that wort, it’s amazingly pleasant for a starter; a little Apple/pear flavor, and pleasantly tart (I wouldn’t say sour). The yeast hasn’t been “isolated”, so I don’t know who all’s in there. I captured it last summer from a blackberry. At that time, the aroma of wort fermented with it had a definite yeast odor, but also some downright unpleasant stuff going on too (beyond just mousy). I had built it up several times last summer but it still didn’t smell like anything I’d want to consider drinking. Long story short, over the winter in my fridge, it magically cleaned up. It makes a tasty wort, and also turns apple juice into a delightful cider that my wife (who doesn’t do funk at all) really likes. It floculates very well after the activity is over @~4 weeks. A 6th generation Belgian saison yeast that I have takes the same 1.080 wort to 1.007. Question: When the wild yeast bottoms out at about 1.021, should I really believe that it’s done? I’m going to make 10 gallons of wort, and split it between the wild yeast and the Belgian I mentioned above. Hopefully 5 gal of ale will be enough that I can enjoy some up front, but have some for aging. I’m wondering about the potential for bottle bombs. Many thanks and Cheers!!!