This was probably the best video I've seen you post. The muslin bag on a narrow neck was a good idea and so different compared to a traditional coolship. I also liked the pH details that I wasn't aware of. I'm glad the vid was start to glass, including time lines. Placing it in the flower bed was interesting too. I live in a location well known for fantastic spontaneous ale and I've been wanting to do this exact thing. Good info here. Keep it up.
I would just leave the jar full open and exposed if you have 5% abv and hops in the starter. If you have it out only for a couple hours at a time It will be ok to do so. I had a wasp land in mine and it brought a delicious wild saison like yeast with it. Strained it out and set it on the stir plate for a night before harvesting.
can't wait to hear how the refill turned out, or if you ever did send it in to for analysis. i just scaled up my first attempt at wild yeast to 1 gal, smelling good aside from a little nail polish.
Love this. I brew 1 gallon batches for my more experimental stuff, and recently tried leaving a 1 gal batch overnight outside to capture yeast. I have had some activity, but no krausen or anything. Think I need to try this method of stepping up from starter sizes.
My best luck has been by adding one shot of vodka per liter of wort then leaving it out for a week, the alcohol inhibits bad bacteria and any weaker alcohol-intolerant yeast strains, sometimes i leave it under an oak tree for a couple days then under a blackberry bush a couple days then try brewing with it
While I'm not a huge fan of sour beers myself (they give me indigestion), I've always really liked the idea of capturing wild yeast. What a crapshoot! Never know what you'll find. Very cool video to show us from start to finish...8 months!
Another great video, I really enjoyed the way the video was set up with all stages on one video. I tried to collect wild yeast on my rooftop in Chicago and the beer turned out pretty disgusting, I wonder if it was my technique or the kind of wild yeast that lives in the industrial area of Chicago haha.
I want to attempt this in the spring. How do you detect mold in a brown growler? You’ll literally see black spots on surface of liquid and/or side walls?
Hi I made some wort and put it in the jar among the trees one night after being covered with cheese cloth. After that jar closed by airlock for about two weeks. I noticed some foam on the sides of the jar and some bubbles I added more of the wort to the jar and within two days (after the previous two weeks )I noticed an active movement of the bubbles and did not see any mold What do you think about this result?
@@maltmode Thank you But should i add to the jar more wort, or when I make sure it is safe, make a new batch by using this yeast? I hope to answer I appreciate your response.
@@usamaalhaj80 I would make one more starter with it. Pour off the top of the wort, make another starter, and add it. If that second one smells and looks good by 3-4 weeks, you should be safe to use it.
I did at some yeast back at bottling. 0.2 grams per 1 gallon is my go to. I use US-05 a lot, but I hear good things about CBC-1 and Champagne yeast (and those might be better).
Move to south Texas or points east, and that right there will cure you of running before a shoot... either that, or make you change your shirt. That said... something to ponder: how does humidity effect brewing?
Great video, I’ll trade you a bottle of cascade for a vial of your wild slurry, I’ve been watching your videos for awhile and it would be awesome to use yeast from someone who was been such a huge influence in my home brewing career.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This was probably the best video I've seen you post. The muslin bag on a narrow neck was a good idea and so different compared to a traditional coolship. I also liked the pH details that I wasn't aware of. I'm glad the vid was start to glass, including time lines. Placing it in the flower bed was interesting too. I live in a location well known for fantastic spontaneous ale and I've been wanting to do this exact thing. Good info here. Keep it up.
I would just leave the jar full open and exposed if you have 5% abv and hops in the starter. If you have it out only for a couple hours at a time It will be ok to do so. I had a wasp land in mine and it brought a delicious wild saison like yeast with it. Strained it out and set it on the stir plate for a night before harvesting.
can't wait to hear how the refill turned out, or if you ever did send it in to for analysis. i just scaled up my first attempt at wild yeast to 1 gal, smelling good aside from a little nail polish.
Love this. I brew 1 gallon batches for my more experimental stuff, and recently tried leaving a 1 gal batch overnight outside to capture yeast. I have had some activity, but no krausen or anything. Think I need to try this method of stepping up from starter sizes.
Glad this one worked out as well as it did.
My best luck has been by adding one shot of vodka per liter of wort then leaving it out for a week, the alcohol inhibits bad bacteria and any weaker alcohol-intolerant yeast strains, sometimes i leave it under an oak tree for a couple days then under a blackberry bush a couple days then try brewing with it
Love the wild yeast perfect time right now to captured in the air
While I'm not a huge fan of sour beers myself (they give me indigestion), I've always really liked the idea of capturing wild yeast. What a crapshoot! Never know what you'll find. Very cool video to show us from start to finish...8 months!
Love the editing on this - great video!
Love this! Great content as allways!
Another great video, I really enjoyed the way the video was set up with all stages on one video. I tried to collect wild yeast on my rooftop in Chicago and the beer turned out pretty disgusting, I wonder if it was my technique or the kind of wild yeast that lives in the industrial area of Chicago haha.
I tried to grow yeast from my garage a few times and every time it was nasty. Try it after a rain maybe in spring?
Awesome video, entertaining and in the same time learning so much from you! Keep up the good work!
Thanks, you keep up the good work as well!
You made a beer and tasted it..... in the same video.....WAAAA
Have you thought about plating it on Petri dishes in order to isolate what you want and cultivate a “house” strain?
I saw a UA-cam tutorial on that once.
Awsome as usual, cheers!
Mooorrreee of this please!
I want to attempt this in the spring. How do you detect mold in a brown growler? You’ll literally see black spots on surface of liquid and/or side walls?
Yes you should see it
Very interesting. If you could get a proper lab analysis done I think we could be hitting nerdgasm levels of homebrewing
Hi
I made some wort and put it in the jar among the trees one night after being covered with cheese cloth.
After that jar closed by airlock for about two weeks. I noticed some foam on the sides of the jar and some bubbles
I added more of the wort to the jar and within two days (after the previous two weeks )I noticed an active movement of the bubbles and did not see any mold
What do you think about this result?
Let it go for another few weeks. If it smells ok and has no mold, you should be good to use it.
@@maltmode
Thank you
But should i add to the jar more
wort, or when I make sure it is safe, make a new batch by using this yeast?
I hope to answer
I appreciate your response.
@@usamaalhaj80 I would make one more starter with it. Pour off the top of the wort, make another starter, and add it. If that second one smells and looks good by 3-4 weeks, you should be safe to use it.
@@maltmode
Thank's
I appreciate your guidance
I added the wort for the second time and I waited for the results
hi! big fan of your videos!
concerning bottling, did you prime this wild sour as any other beer or did you add priming yeast?
I did at some yeast back at bottling. 0.2 grams per 1 gallon is my go to. I use US-05 a lot, but I hear good things about CBC-1 and Champagne yeast (and those might be better).
2:15, nice edit
Move to south Texas or points east, and that right there will cure you of running before a shoot... either that, or make you change your shirt. That said... something to ponder: how does humidity effect brewing?
I think it would only affect grain storage? Other than that it just sounds terrible as a whole.
Compared to SoCal, yeah. Factor that out, though, and it's not SO bad (of course, I say that because I'm stuck here LOL)
What kind of attenuation did you get? I've read that can be pretty variable with wild captures.
I took a gravity reading but couldn't find the footage, sadly. I should write it down too!
Great video, I’ll trade you a bottle of cascade for a vial of your wild slurry, I’ve been watching your videos for awhile and it would be awesome to use yeast from someone who was been such a huge influence in my home brewing career.
You should send it to Bootleg Biology!
I should! I can't find a contact option on their site though...