{"id":635,"date":"2013-08-05T16:20:00","date_gmt":"2013-08-05T16:20:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2013\/08\/05\/results-first-wild-yeast-hunt\/"},"modified":"2017-09-22T20:38:09","modified_gmt":"2017-09-22T20:38:09","slug":"results-first-wild-yeast-hunt","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2013\/08\/05\/results-first-wild-yeast-hunt\/","title":{"rendered":"Results: First Wild Yeast Hunt"},"content":{"rendered":"\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Thirteen mini-ferments on the go!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A few weeks ago I brewed a Blonde ale<\/a>. \u00a0This batch was slightly oversized, in order to give me enough wort to do a series of mini ferments in beer bottles, using a selection of the yeasts isolated in my first wild yeast hunt<\/a>. \u00a0The goal was simple – to brew a light beer that would let the yeast characteristics dominate, while at the same time producing a beer that would act as both a flavour control, and as a lawnmower beer to get me through the beginning of August.<\/p>\n

This is going to be a fairly extensive post, so here is the brief summary. \u00a0As per usual, the meat is below the fold:<\/p>\n

I selected about half of the 25 strains of yeast I isolated as part of my\u00a0first wild yeast hunt<\/a>, and grew up 1ml mini-starters, using 1.040 wort (no hops) and a shaker set at 32C. \u00a0These ‘starters’ were then stored in a fridge for a few days until I could brew the\u00a0Droit du seigneur Blonde<\/a>; a low-hop (17IBU), modest-gravity (1.044) ale. \u00a0I \u00a0brewed an extra 5L of this beer, in order to give enough volume to setup 13 100ml mini-ferments, which were inoculated with the mini-starters. \u00a0A month later I ran a flavour testing series, to see what these wild yeasts had produced. \u00a0A month may seem like a long time, but since wild yeasts can sometimes be slow, a month gives a long enough ferment for even the slowest of yeasts to ferment to completion.<\/p>\n

I did not get any particularly stellar yeasts out of this – about half were oxidative yeasts and barely reduced the gravity of the beer. \u00a0I was more successful than I had expected – finding four strains with potential. \u00a0But what really came out of this project is a \u00a0usable method. \u00a0SWMBO’d has a garden full of veggies right now all of them covered in local wild yeast!<\/p>\n

All the nitty gritty below the fold.
\n<\/a><\/p>\n

\n

Picking Strains:<\/h3>\n
\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Starters, ready to pitch.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

While I ended up with 25 strains of yeast, I didn’t test all of them – both because the strains from the earlier days are unlikely to be fermentative (indeed, no drop in gravity was observed until after day 10), and because many of the strains appeared to be similar in terms of their colony and micrograph morphology. \u00a0As such, I tried to pick a series of samples which were representative of the yeasts from each sample day, with an emphasis on yeasts from the later days as these later-arising yeasts are the most likely to be of interest. \u00a0As such, I took one each of the small mucoid, medium powdery, and large mucoid from day 4<\/a>, colonies #1 & #3 from both day 10<\/a> and day 20<\/a>, and all six strains from day 30<\/a>.<\/p>\n<\/div>\n

<\/div>\n
Yeasts are temporarily named by date, colony type (day 4 only) and their isolation number. \u00a0I.E. D04SM-1 = day 4, small mucoid, colony #1. \u00a0D10-3 is day 10, colony 3. \u00a0I’ll give real names to anything good.<\/div>\n
\n

Tasting Notes:<\/h3>\n

For each strain I am noting the bottle appearance,appearance in the sample glass, aroma, taste, final gravity (FG) of the wort, apparent attenuation (Ap. Atten.), and notes on anything else of interest. \u00a0All samples – including the ‘control’ glass of\u00a0Droit du seigneur Blonde<\/a>\u00a0(fermented with the very neutral US-05)\u00a0are being drunk warm (room temperature) and uncarbonated. \u00a0This brings out the taste of the sample – which, as you’ll soon see – is not always a good thing!<\/p>\n

Interesting yeasts are highlighted in yellow<\/span>, otherwise “notable” ones are highlighted in blue.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
ID #<\/b><\/div>\n<\/td>\n
\n
Appearance<\/b><\/div>\n<\/td>\n
\n
Aroma<\/b><\/div>\n<\/td>\n
\n
Taste<\/b><\/div>\n<\/td>\n
\n
FG<\/b><\/div>\n<\/td>\n
\n
Ap. Atten.<\/b><\/div>\n<\/td>\n
\n
Notes<\/b>:<\/div>\n<\/td>\n<\/tr>\n
\n
Bottle<\/i><\/b><\/div>\n<\/td>\n
\n
Glass<\/i><\/b><\/div>\n<\/td>\n<\/tr>\n
US-05<\/td>\nNA (Kegged)<\/td>\nClear, straw \u00a0coloured.<\/td>\nMild, fruity esters<\/td>\nNeutral, modest bitterness.<\/td>\n1.010<\/td>\n\n
76%<\/div>\n<\/td>\n
Control Beer<\/a>, fermented\u00a0with US-05. \u00a0A nice, refreshing beer<\/td>\n<\/tr>\n
D04SM1<\/td>\nCotton-ball like yeast cake<\/td>\nModest hazy<\/td>\nBread-yeast like<\/td>\nVery fruity \u00a0sweet<\/td>\n1.036<\/td>\n18%<\/td>\n<\/td>\n<\/tr>\n
D04MP1<\/td>\nFloating pellicle<\/td>\nHazy, some yeast chunks<\/td>\nCider<\/td>\nDry, bland<\/td>\n1.005<\/td>\n89%<\/td>\nHigh attenuation, but bland and boring – stale tasting<\/td>\n<\/tr>\n
D04LM1<\/span><\/td>\nChunky throughout brew<\/span><\/td>\nSnot-like consistency<\/span><\/td>\nFungal<\/span><\/td>\nNone<\/span><\/td>\n—<\/span><\/td>\n—<\/span><\/td>\nThick like snot, couldn’t measure FG. \u00a0No taste (and yes, I tasted it)<\/span><\/td>\n<\/tr>\n
D10-1<\/td>\nThick yeast cake<\/td>\nCloudy<\/td>\nSolvent-like, sweet<\/td>\nSweet & lactic<\/td>\n1.037<\/td>\n16%<\/td>\n<\/td>\n<\/tr>\n
D10-3<\/span><\/td>\nClear, easily disturbed yeast cake<\/span><\/td>\nMild cloudiness<\/span><\/td>\nBread yeast and cider<\/span><\/td>\nAle-like, estery<\/span><\/td>\n1.022<\/span><\/td>\n50%<\/span><\/td>\nMay work as a co-fermenter; not ideal for solo ferments<\/span><\/td>\n<\/tr>\n
D20-1<\/span><\/td>\nFluffy yeast-cake<\/span><\/td>\nHighly cloudy<\/span><\/td>\nUnpleasant, fungal<\/span><\/td>\nsour\/estery<\/span><\/td>\n1.036<\/span><\/td>\n18%<\/span><\/td>\nMinimal ferment, surprisingly not bad taste.<\/span><\/td>\n<\/tr>\n
D20-3<\/td>\nLumpy but firm yeast cake<\/td>\nMild cloudiness<\/td>\nMinimal, yeasty<\/td>\nSweet, otherwise mild<\/td>\n1.037<\/td>\n16%<\/td>\n<\/td>\n<\/tr>\n
D30-1<\/span><\/td>\nCompact cake<\/span><\/td>\nMild cloudiness<\/span><\/td>\nFruity esters<\/span><\/td>\nDry, astringent, bitter<\/span><\/td>\n1.002<\/span><\/td>\n95%<\/span><\/td>\nHighly attenuation, but unpleasant. \u00a0May work as a co-fermenter with ageing.<\/span><\/td>\n<\/tr>\n
D30-2<\/td>\nCloudy<\/td>\nHighly cloudy<\/td>\nMild & neutral<\/td>\nSweet, neutral<\/td>\n1.038<\/td>\n14%<\/td>\n<\/td>\n<\/tr>\n
D30-3<\/td>\nCotton-ball yeast cake<\/td>\nHeavy cloudy<\/td>\nSlight acetone note<\/td>\nSweet, neutral<\/td>\n1.035<\/td>\n20%<\/td>\n<\/td>\n<\/tr>\n
D30-4T<\/td>\nThin cake<\/td>\nCloudy<\/td>\nYeast & medicinal (phenolic)<\/td>\nMouldy\/mousy<\/td>\n1.036<\/td>\n18%<\/td>\nTastes like Bret, but was minimally fermentative.<\/td>\n<\/tr>\n
D30-5T<\/span><\/td>\nCotton-ball yeast cake<\/span><\/td>\nMild cloudiness<\/span><\/td>\nMouldy<\/span><\/td>\nSickingly sweet, horrendous flavour notes<\/span><\/td>\n1.040<\/span><\/td>\n9%<\/span><\/td>\nNasty, flavour outside of what I can find words for.<\/span><\/td>\n<\/tr>\n
D30-6T<\/span><\/td>\nCake on bottom, heavy ring around top<\/span><\/td>\nMild cloudiness, oily surface<\/span><\/td>\nYeast \u00a0& cider<\/span><\/td>\nDry, estey, band-aid like phenols<\/span><\/td>\n1.005<\/span><\/td>\n89%<\/span><\/td>\nPossibly Brett<\/i>, may work well with long ageing<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

Final Notes:<\/h3>\n

Out of the 13 strains that were tested, 1 was unpalatable the point of being nauseating, 1 turned the beer into snot, 7 were poor fermenters or otherwise boring, 2 may be usable in mixed fermentations, and 2 may work as a solo fermenters – assuming their more unpleasant characters fade with age. \u00a0As success rates go, I think that’s pretty good. \u00a0Given the results I will continue tests with four strains, including attempting a DNA-sequencing based identification. \u00a0Without further ado, let me introduce the strains worth further exploration:<\/p>\n

Potential Fermentative Strains:<\/b>
\nThese are strains which are sufficiently attenuating to be used as the sole organisms in a brew.<\/i><\/p>\n

    \n
  • D30-6T<\/b>: Medicinal phenolics, esters and highly attenuating. \u00a0Ma be Brettanomyces<\/i>.<\/li>\n
  • D30-1<\/b>: Lots of fruity esters, attenuates strongly but produces an astringent finish.<\/li>\n<\/ul>\n
    Potential Mixed\u00a0Fermentation\u00a0Strains<\/b><\/div>\n
    These are strains with interesting taste profiles, but which lack the attenuation to be used as the sole strain in a fermentation.<\/i><\/div>\n
      \n
    • D10-3<\/b>: Ale-like esters, but minimal attenuation. May work as a co-fermenter, but its hard to conceive of a place where it could be used in place of a real ale yeast.<\/li>\n
    • D20-1<\/b>: Produces a ferment with fruity esters and a bit of a lactic twinge. \u00a0Surprisingly enjoyable, but has an unpleasant aroma. \u00a0Weak attenuation means this strain needs to be used in a mixed ferment<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

      Thirteen mini-ferments on the go! A few weeks ago I brewed a Blonde ale. \u00a0This batch was slightly oversized, in<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[16,21,9,17,14],"tags":[178,177],"class_list":["post-635","post","type-post","status-publish","format-standard","hentry","category-adventures","category-collecting-wild-yeasts","category-diy","category-sour-n-wild","category-yeast-wrangling","tag-hunting-wild-yeasts","tag-wild-yeast"],"yoast_head":"\nResults: First Wild Yeast Hunt - Sui Generis Brewing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/suigenerisbrewing.com\/index.php\/2013\/08\/05\/results-first-wild-yeast-hunt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Results: First Wild Yeast Hunt - Sui Generis Brewing\" \/>\n<meta property=\"og:description\" content=\"Thirteen mini-ferments on the go! 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