U can make a decent beer in 3 days. Did u use that specific gravity to slow ferment on purpose? Does that help the flavor profile?.. If not, I noticed u made it very sterile almost like in winemaking. Most wild starters are just slightly acid from the addition of a starter or a fruit that carries good yeast. Plants exude specific sugars, terpenes and tannins to kill off microbes they don't like and encourages one's they do. The leaves also have oils, tannins, Nd alkaloids that make an environment hospitable for certain microbes. If u throw a berry or fruit or some rinsed ginger from ur garden or an organic farm, u can get the process going much faster. U sound like u really know ur stuff, great video! Thanks.
I've watched all of your videos...multiple times. This is my favorite. I loved it. Please propogate this yeast and make it a series if you can! Keep it weird!
Another very cool video. One thing I've wondered with wild yeast is whether it depends on what's nearby. Pine forest vs fruit orchard vs flower area as examples
Yay !! I tried this and captured a smoky/band aidy brett and a hint of complex sourness, but the band aid was overwelming. You are a lucky ! thanks for the video ;)
Whatever is in ur starter will encourage things that like to eat that. If u start with flour water, ur beer Will taste much like sourdough bread. If u start with honey, you'll get more mead type microbes. If they exist in ur area. It's not exact but it increases the likelihood. Theres vitamins in plant matter that are antibiotic and others prebiotic. Adding cherries would harbor different microbes than just grain for example.
Great documentation of this process! Been wanting to try this for a while; you’ve inspired me especially getting good results. Do you think it wasn’t that sour because the leftover wort from the original starter was hopped? That would explain why lacto didn’t grow.
@@maltmode Thank you 👍 Should I add sugar or is it optional? In the beginning, I only used the wort for capturing wild yeast. Should I add something else with the wort to get wild yeast? I read in some sites that this may take two weeks to give a good yeast ..do this right?
Hi 1- I put in a sterile jar wort without hops and in another jar wort with hops In the second week I added to the one some sugar and to the other some honey is this wrong ? 2- The time passed about 12 days and I did not see any mold but I see a slow movement in the air lock Does this mean I failed to collect the yeast I see two layers in the bottome of my jar , one is brown i think it is sediments of barley malt and the second is white and it is a thin and transparent layer as it looks 3-If we succeed in capturing the wild yeast, how long will we wait until we can use it to make a new batch of beer? Thank you
Seems like you got something. Wait a month or longer to make sure any bad bacteria gets killed off. If there is no mold and it smells ok, then you should be safe to use it.
@@maltmode Thank you,I appreciate you answering my questions because I need clarification ... Are there any signs other than the bad smell that shows that the yeast has harmful bacteria So as not to make any mistake?
@@maltmode Hi How are you...hope to be fine I will tell you new details about my experience in wild yeast capturing and I do not know if this is a good sign or not When i shake the jar a few foam appears and some bobbles and the smell is not bad and no any mold appears. What do you think about this?
Well done Jason! This may be my favourite of your vids so far. I can imaging that beer would be great dry hopped with Nelson. As a bynote, studies have been done that show surprisingly high levels of bitterness in bottled Lambic.
Hey Jason, I'm sorry if you've answered this question before, but what tubing are you using on the end of the syringe, and what syringe are you using? Thanks!
Awesome video man. I'm gonna go get some wild yeast, that's why I'm watching your video. The old timers would pick a branch from a wild tree or a wild fruit... You knowledge is awesome man I could learn a lot from you.
Think of it as the microbes' way of protecting themselves. It's created in the presence of oxygen when anaerobic microbes are at work for the most part.
This is awesome. I need to use my wild culture more often. Jeff at Bootleg has it banked for me and I really need to get more of it. I wrote an article for Craft Commander a few years ago on how I captured some of my cultures. It's in the MTF archives as well I think. www.craftcommander.com/brewing/2016/7/14/brewing-beer-with-a-sense-of-place-foraging-yeast-for-beginners Awesome of you to make this video!
This video is a bit messy. Not even one minute in and I have no clue what's happening. You say you collected what on a what day? And then what's in the bucket "2 months earlier"? You're speaking fast, with a subtle accent, and you don't go into details or show us anything so we can see what you're talking about, you just say "I did this" and then show us a closed bottle of... something unknown because you didn't even enunciate whatever you said you did. Very frustrating.
Not halfway through yet, but I finally figured out that you're making beer using the wild yeast. I know that only because you mentioned hops. By the way, what's a sour? And why can't you explain any of what you did in an easy to understand manner? I'm so lost. Is the yeast ready? What even is happening by the time you mill your wheat or whatever that was?
@@maltmode Hahahahahaha No not at all. I understand that what you're saying would most likely make sense to someone who's watched all your videos before. Used to the accent, fully in context and exposed to the specific terminology, an average follower would find this intellegible. I guess I'm just kind of butthurt that amongst my top results for "wild yeast how to" is at least one video that wasn't expressly made for me / a random non-subscriber. No shade, you seem to have a handful of really interesting videos. I just didn't understand this one at all.
Yeah my videos are for people who've brewed beer before or know enough of the terminology. If you don't know what a sour beer is then you would be confused. I will say if you want to grow wild yeast, which using it for beer usually results in a sour beer, you should learn beer or fermenting basics first.
I'm in so my love with this channel, very creative and just not afraid to do some experiments....keep up good work.
Probably a stupid question but could you not ferment your wild ale after capturing those original wild yeasts?
In the process of harvesting wild yeast from honeybees...been procrastinating with the project.... this vid has given me huge motivation!!!
U can make a decent beer in 3 days. Did u use that specific gravity to slow ferment on purpose? Does that help the flavor profile?.. If not, I noticed u made it very sterile almost like in winemaking. Most wild starters are just slightly acid from the addition of a starter or a fruit that carries good yeast. Plants exude specific sugars, terpenes and tannins to kill off microbes they don't like and encourages one's they do. The leaves also have oils, tannins, Nd alkaloids that make an environment hospitable for certain microbes. If u throw a berry or fruit or some rinsed ginger from ur garden or an organic farm, u can get the process going much faster. U sound like u really know ur stuff, great video! Thanks.
I've watched all of your videos...multiple times. This is my favorite. I loved it. Please propogate this yeast and make it a series if you can! Keep it weird!
Good work. I did that one time . The beer was great after two weeks, but it didn’t age well.
Another very cool video. One thing I've wondered with wild yeast is whether it depends on what's nearby. Pine forest vs fruit orchard vs flower area as examples
Fantastic video as it was easy to follow and understand. Congrats on a successful wild yeast harvest!!
What was that mold at the top layer? Isn't that full on mold and dangerous to consume? 6:28
Could have been lol
I have some freshly split maple wood in my shed. I wonder what yeast is lurking around it. Thanks again. Peace.
Yay !!
I tried this and captured a smoky/band aidy brett and a hint of complex sourness, but the band aid was overwelming.
You are a lucky !
thanks for the video ;)
Whatever is in ur starter will encourage things that like to eat that. If u start with flour water, ur beer Will taste much like sourdough bread. If u start with honey, you'll get more mead type microbes. If they exist in ur area. It's not exact but it increases the likelihood. Theres vitamins in plant matter that are antibiotic and others prebiotic. Adding cherries would harbor different microbes than just grain for example.
0:56 sorry, I couldn't understand what you said. What inhibits bad bacteria?
Lowering the pH to 4.5 or slightly lower first.
Why did you add yeast? That defeated the entire purpose lol
Yeah it kind of did didn't it...
@@maltmode Yes it did. You were so close.
whats the intro song lol
What about steraliizing anything??
I only did that after I captured the yeast.
Great documentation of this process! Been wanting to try this for a while; you’ve inspired me especially getting good results.
Do you think it wasn’t that sour because the leftover wort from the original starter was hopped? That would explain why lacto didn’t grow.
Why do you prefer champagne yeast for bottling?
For sour beers it can handle the low pH better than other yeasts.
i really want to capture some wild yeast on my rooftop... this might have convinced me to do it.
Hello
How long is required to grow yeast after putting the airlock?
And adding sugar only once or more than once
Thank you
For a regular starter, about 48 hours. Adding sugar once is all you need.
@@maltmode
Thank you 👍
Should I add sugar or is it optional?
In the beginning, I only used the wort for capturing wild yeast. Should I add something else with the wort to get wild yeast?
I read in some sites that this may take two weeks to give a good yeast ..do this right?
I have a wild chili piquin plant growing in my back yard. I cook with the peppers and make salsa etc. Could that have wild yeast on it?
Yes, go for it
Hi
1- I put in a sterile jar wort without hops and in another jar wort with hops
In the second week I added to the one some sugar and to the other some honey
is this wrong ?
2- The time passed about 12 days and I did not see any mold but I see a slow movement in the air lock
Does this mean I failed to collect the yeast
I see two layers in the bottome of my jar , one is brown i think it is sediments of barley malt and the second is white and it is a thin and transparent layer as it looks
3-If we succeed in capturing the wild yeast, how long will we wait until we can use it to make a new batch of beer?
Thank you
Seems like you got something. Wait a month or longer to make sure any bad bacteria gets killed off. If there is no mold and it smells ok, then you should be safe to use it.
@@maltmode
Thank you,I appreciate you answering my questions because I need clarification ...
Are there any signs other than the bad smell that shows that the yeast has harmful bacteria
So as not to make any mistake?
@@maltmode
Hi
How are you...hope to be fine
I will tell you new details about my experience in wild yeast capturing and I do not know if this is a good sign or not
When i shake the jar a few foam appears and some bobbles and the smell is not bad and no any mold appears.
What do you think about this?
@@usamaalhaj80 I would grow it up again. Make some more wort at a ph of 4.5, pour off the top of the starter, add it and see what happens.
@@maltmode
I add some sugar ...
If it doesn't matter I will add wort again
Well done Jason! This may be my favourite of your vids so far.
I can imaging that beer would be great dry hopped with Nelson.
As a bynote, studies have been done that show surprisingly high levels of bitterness in bottled Lambic.
Good point. I've heard some lacto strains can handle 30 IBUs as well. I need to put what I got to the test!
I did not get what you said atabout 55 seconds on about inhibiting bad bacteria
It was a bit fast wasn't it. You need to get the wort to a pH of 4.5 first to help inhibit wild stuff from getting in.
Hey Jason, I'm sorry if you've answered this question before, but what tubing are you using on the end of the syringe, and what syringe are you using? Thanks!
I am using 1/4" tubing and the syringe is from Amazon: amzn.to/2vNKjCZ
Awesome video man. I'm gonna go get some wild yeast, that's why I'm watching your video. The old timers would pick a branch from a wild tree or a wild fruit... You knowledge is awesome man I could learn a lot from you.
This is a real adventure!!!
Super cool!
What was the fermentation temp?
Good question lol...between 80 and 90F for most of it?
thanks, I imagined it to be on the higher side
Congrats! makes me want to try this.
Is pelicul (is that spelled right?) Like a kombucha scoby?
It's more like a thin breakable film that forms on top.
Barley and the Hops TV ohhhh cool!
Think of it as the microbes' way of protecting themselves. It's created in the presence of oxygen when anaerobic microbes are at work for the most part.
pellicle
No
Call Chris White and send it to him, maybe a new 'wild' strain.
You could name it...
Hoss
I wish I had his number!
What was your OG?
Ben Hawley I think he said 1.048
This is awesome. I need to use my wild culture more often. Jeff at Bootleg has it banked for me and I really need to get more of it.
I wrote an article for Craft Commander a few years ago on how I captured some of my cultures. It's in the MTF archives as well I think.
www.craftcommander.com/brewing/2016/7/14/brewing-beer-with-a-sense-of-place-foraging-yeast-for-beginners
Awesome of you to make this video!
please purify the strain before drinking. it will add only a day or two to brewing time and make it very safe
Couldn't understand a bit, my fault.
😢
it's like i don't know what the fuck this guy is saying but i'm hoping in a few months i will
No one does
This video is a bit messy.
Not even one minute in and I have no clue what's happening. You say you collected what on a what day? And then what's in the bucket "2 months earlier"?
You're speaking fast, with a subtle accent, and you don't go into details or show us anything so we can see what you're talking about, you just say "I did this" and then show us a closed bottle of... something unknown because you didn't even enunciate whatever you said you did. Very frustrating.
Not halfway through yet, but I finally figured out that you're making beer using the wild yeast. I know that only because you mentioned hops.
By the way, what's a sour? And why can't you explain any of what you did in an easy to understand manner? I'm so lost. Is the yeast ready? What even is happening by the time you mill your wheat or whatever that was?
It was modly? What kind of mold? Is it safe? Is it mormal? What's the "pellicule" you mention?
Soooo you're saying what this guy thinks: ua-cam.com/video/5hfYJsQAhl0/v-deo.html
@@maltmode Hahahahahaha
No not at all. I understand that what you're saying would most likely make sense to someone who's watched all your videos before. Used to the accent, fully in context and exposed to the specific terminology, an average follower would find this intellegible. I guess I'm just kind of butthurt that amongst my top results for "wild yeast how to" is at least one video that wasn't expressly made for me / a random non-subscriber. No shade, you seem to have a handful of really interesting videos. I just didn't understand this one at all.
Yeah my videos are for people who've brewed beer before or know enough of the terminology. If you don't know what a sour beer is then you would be confused. I will say if you want to grow wild yeast, which using it for beer usually results in a sour beer, you should learn beer or fermenting basics first.
Please, buy a proper mic.