Questions tagged [wild-yeast]

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

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32 views

Cold crashing and priming for carbonation, does that work?

My wild fermented cider from freshly pressed apples has been on the carboy for almost one and a half months now. Cider is cloudy and there's still some very, VERY occasional airlock activity (once or ...
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1answer
37 views

Stuck fermentation on wild fermented cider?

I pressed about 40 L worth of apple juice 12 days ago. Sweet cider was put into a carboy and foamed heavily after 3 or 4 days for about a week with consitent airlock activity. In the past two days, ...
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1answer
38 views

Fermentation started right after air-locking, but stopped after a few hours

I have 30L of pressed apples. After getting the wild yeast started in one week, I put an air-lock on. This is how my carboy looked right after that operation: I used organic raw apple cider vinegar ...
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2answers
42 views

Mold or fermentation not touching the edge of the carboy

I pressed 35L of apples and the juice was pourred into a clean carboy with a muslin cloth on top, aiming to make wild cider. After 4 days of no action, this is the carboy at 16h in day 4: And 4 ...
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1answer
54 views

Pink (or salmon) colored colonies on foam in starter flask

I noticed several small pink colonies on the foam of a second stage starter that I made from recovered yeast (originally Gigayeast: GY 054) that was mixed with 25% glycerin and frozen. They were not ...
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1answer
83 views

Measuring alcohol when using ginger bug

I have recently started to get my feet wet by making some ginger beers using a ginger bug to start the fermentation. I would like to know the alcohol content of my final product, but as the ginger ...
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2answers
54 views

Could killer yeast affect my sourdough starter?

I've just pitched K1-V116 into a batch of rosehip wine. As I finished, thoughts of one kind of yeast led to another and I went to feed my sourdough starter - and stopped. K1-V1116 is a killer strain ...
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2answers
156 views

Are there levels of infection in a beer or is it a case that it's either “infected” or “not infected”?

I am trying to understand the nature of infections in beer. I find it difficult to imagine ( considering there are wild yeasts and moulds and micro-organisms in the air - aren't there? ) a scenario ...
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1answer
82 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
989 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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1answer
511 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 ...
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2answers
2k 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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4answers
11k 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 ...
4
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1answer
351 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, ...
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1answer
216 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 ...
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1answer
310 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
304 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
229 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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3answers
814 views

Wild yeast taking over?

I brewed a belgian triple last week. I was making a starter using white labs trapist yeast, but it didn't take off; must have been a bad vial. So, I picked up a packet of wyeast trapist yeast and ...
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2answers
375 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 ...
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4answers
323 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 ...
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2answers
927 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 ...
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3answers
6k 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 ...
3
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2answers
406 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.