Wild Yeast Capture - questions

Discussion in 'Homebrewing' started by Lukass, Jul 7, 2016.

Thread Status:
Not open for further replies.
Page 3 of 3
  1. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Justin, you should write a book/article about this. Maybe entitle it: The Complete Homebrewer.

    Cheers!
     
    #41 JackHorzempa, Jul 12, 2016
  2. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    That sounds like a good way to get a divorce, my wife would kill me if I proposed that plan to her :slight_smile:
     
    #42 wspscott, Jul 13, 2016
    thatche2 and Tebuken like this.
  3. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I have visited your town , very nice !!!!!!!
    Famous for its Rauch Bier.
    I can remember Das Altes Rathaus over the river, schönes!!
     
    #43 Tebuken, Jul 13, 2016
  4. donspublic

    donspublic Grand Pooh-Bah (3,552) Aug 4, 2014 Texas
    BA4LYFE Society Pooh-Bah Trader

    I read this book last year The Perfect Keg and this is basically what this guy did. Not a brewer, just did it on a whim/bet. You're not going to pick up pointers on how to brew good beer, but maybe the opposite. Most of the details of the book were around how to source all of his materials, yeast, hops, barley where he did it all on his own.
     
    #44 donspublic, Jul 14, 2016
    jbakajust1 and donald_w7 like this.
  5. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Just an update: really glad I kept the herb garden yeast and kept stepping it up. After sitting in the fridge for 2 weeks the decanted beer from the starter has a 'funky witbier' aroma/flavor to it - bready, some banana, and hints of funk. Mild tartness.

    Put the wild yeast from the peaches on a 2L stir plate for its third step up last night (.75 L of 1.040 wort) and it had a blowoff by this morning. This one's gonna be real good. Some definite lacto in the mix - sour, fruity and very clean.

    Will be doing a 10 gal split batch of blonde ale (I think that'll work best with these strains) in about a month or so.

    @jbakajust1 any advice on fermentation temps with wild yeast? I'm thinking 75 should get the job done.
     
    #45 Lukass, Jul 23, 2016
    NiceFly likes this.
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'm not @jbakajust1 and am definitely not an expert on wild yeast. But it occurs to me that you're pretty impressed with what the yeast/bacteria are doing to your starter. So if you don't know what you have, why not ferment at the same temp as your starter?
     
    #46 VikeMan, Jul 23, 2016
    Lukass likes this.
  7. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Not a bad idea. These wild strains have been doing better at slightly higher temps so 75 might be the sweet spot. If anything I'll increase the temp towards the end of ferment to help finish it off, but from my guess these will be pretty high attenuators.
     
    #47 Lukass, Jul 23, 2016
  8. donald_w7

    donald_w7 Devotee (318) Feb 17, 2016 Germany
    Trader

    Check the gravity of the starter to get an idea of its attenuativeness (if that's a word). That might help planning your brew.
     
    #48 donald_w7, Jul 24, 2016
    Lukass likes this.
Page 3 of 3
Thread Status:
Not open for further replies.