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That's so awesome.That would make a hyper-local beer that you literally couldn't make any where else. Probably a bit on the advanced side for me at the moment but something that I'll file away for later. Also makes me wonder about being a "yeast tourist" visiting different places and collecting samples to brew from later. Wonder what airport security would say about a suitcase full of petri dishes?
I harvest wild yeast. I've done both set the wort outside and also placing leaves into the wort. I start with 225 ml of wort. Add a few drops of lactic acid and 25 ml vodka. I let this ferment for four weeks, if it tastes good I do the same with about 500-525 ml wort. If this passes the taste test after four weeks, I make a 3 l starter. If after 3 weeks it tastes good, I use it in beer. I always start out with a simple Blonde-ish recipe, so I can really taste the yeast. I've used my cherry blossom yeast in my Spruce Amber quite a bit. I've had 4 successful and 2 failures.Note, I am not a funker, so if you are looking for more funk, leave out the vodka. Below are a couple of links that were helpful for me.http://www.milkthefunk.com/wiki/Wild_Yeast_Isolationhttps://bootlegbiology.com/diy/capturing-yeast/
Quote from: BrewNerd on September 06, 2021, 08:56:21 amThat's so awesome.That would make a hyper-local beer that you literally couldn't make any where else. Probably a bit on the advanced side for me at the moment but something that I'll file away for later. Also makes me wonder about being a "yeast tourist" visiting different places and collecting samples to brew from later. Wonder what airport security would say about a suitcase full of petri dishes?Malta Goya soda works as a starter in a pinch. That wouldn't work in a carryon, but you could certainly fit a 6-pack or two in your checked bags.
I've used the sour dough starter that I keep around for beer. Didn't originate with me so who knows where the yeast came from. Also have made many batches of cider from the yeast that is already in it.