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Author Topic: wild yeast  (Read 1708 times)

Offline paulmaybee

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wild yeast
« on: August 09, 2015, 07:57:48 PM »
I decided to have some fun with the raspberries from our yard.  I also had some blueberries from an organic farm nearby and tried the same thing one day later.  The first photo is before the blueberries had any activity, and both now smell amazing.

Should I step them up now to pitching amount before storing them, should I use a stir plate for these now or just leave them in jars, should I remove the fruit?  Anyone else tried the before?
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Offline paulmaybee

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Re: wild yeast
« Reply #1 on: August 09, 2015, 07:58:26 PM »
Oh, and the pictures!   :facepalm:
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline jamie_savoie

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Re: wild yeast
« Reply #2 on: August 10, 2015, 08:34:24 AM »
Did you take an OG?  Iím asking because most of the native wild yeast are poor attenuator
I would also taste it before, but this young itís hard to say what itíll do years down the road.
I would make just one gallon, stash it in a corner for a year and cross your fingers thatís it going to make something decent  8)

Offline paulmaybee

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Re: wild yeast
« Reply #3 on: August 10, 2015, 08:46:00 AM »
Did you take an OG?  Iím asking because most of the native wild yeast are poor attenuator

I didn't take an OG, but my DME is usually 1.040, I just put the berries and DME in the jar to see what would happen.  I'm making a starter now on a stir plate and it smells amazing.  I will take an OG and do a test on my next round of stepping it up.

Check what it looks like this morning!
« Last Edit: August 10, 2015, 12:31:58 PM by paulmaybee »
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA