I'm interested in learning about brewing using wild yeast, but I wonder what is the best method to catch a strain that would produce good results in homebrewing. And of course how to ensure that it wins over all the other wild microorganisms.
No need to explain how to keep it going, as that shouldn't be different from store bought yeast.
I 've baked bread with wild yeast before, but one thing I learned is that it turns sour very soon, which is not something you want in drinks.
Note that this is not a subjective question, the best method is one that scores the lowest in the following benchmarks:
- Availability of ingredients (0 Air - Belgian Cave 10) * Wherever the cave is, we assume the judge lives in the other side of the planet
- Ease of culture (0 Pot - Laboratory equipment 10)
- Dedication (0 Leave it alone - Stir it each minute for two weeks 10)