Indigenous yeast harvested naturally, such as from open air or from skins of fruits and berries.

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431 views

Brewing with Saccharomyces boulardii

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other ...
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1answer
65 views

how do sour brewers manage their local wild yeast in the air?

Can anyone describe the general process you manage the levels of wild yeast in air? I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while ...
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1answer
88 views

Alcohol tolerance of wild yeasts

Here's a question... I have made a cider with wild yeast (whatever was on those apples), and after fermenting it out, I used the same yeast to ferment a session mead (OG~1.060, FG~1.004, ABV~7.3%). It ...
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2answers
4k views

What is the ginger bug, actually?

Recipes for spontaneous (wild) ginger ale sometimes refer to the starter as the "ginger bug". What is the ginger bug? Is it just an ordinary lactobacillus; is it a type of yeast? Is it something that ...
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3answers
5k views

What's the best method to catch a strain of wild yeast for homebrewing?

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 ...
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1answer
80 views

Temperature for wild-yeast fermented cider

I just bought 10 gallons of freshly pressed unpasteurized apple sweet cider. I am breaking it into two batches, planning to ferment one of them with french wine yeast and the second one will be ...
4
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2answers
315 views

Does preboiling oak cubes kill the brettanomyces

I have a Flanders Brown ready to be kegged for aging, and I'm going at add some oak cubes for the flavor and oxygen and bugs. I've heard it's a good idea to boil the cubes first, but I feel like that ...
4
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1answer
293 views

Wild fermentation with improvised equipment, any advice?

First some background. I am in Indonesia for a bit, separated from my equipment and have had a chance to make the native fermented rice dish tape hitam (basically red rice wine without straining, ...
7
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1answer
178 views

Is my gummy wild yeast unusual?

As an experiment, I brewed a gallon-sized batch last weekend using some wild yeast I had captured. Fermentation looks to have proceeded pretty normally, except that the yeast has a somewhat strange ...
2
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1answer
226 views

Premature fermentation of wine must. What to do?

I recently took delivery of a five gallon pail of white wine juice. Supposedly, the juice had been refrigerated on its trip from California and stored in a cool warehouse here in my home town. However,...
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3answers
254 views

Transporting fermenting beer

I have 4 beers I need to transport (I'm moving), 3 of which are currently aging. One of them is currently on tap. I don't think I'll worry too much about it. The other three are wild ales, one is ...
3
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1answer
218 views

what yeast should I use to bottle condition my blackberry sour?

I brewed 2 batches of a blackberry sour in October 2010 that's nearly ready to bottle. 1 is with Roeselare, the 2nd is with lacto/pedio and both batches will be blended together after the new year. I'...
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4answers
296 views

Will a carboy's narrow opening hinder or prevent successful wild fermentation?

I'm considering trying to brew a simple lambic, which requires some open-air time for wild fermentation and souring of the wort prior to pitching yeast. I'm wondering if I could use a carboy as the ...
7
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2answers
758 views

How long for a pellicle to drop when brewing lambic?

I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a ...
3
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2answers
374 views

Capturing wild yeasts?

Has anyone done any experiments trying to capture wild yeasts around their home/property and ferment with them? Any tips, methods, ideas, etc. would be appreciated.