8 replies to this topic

[Gumbo Leviathan]

I took a sample of my post-boil wort from last weekend. At I promptly lost the hydrometer. 2 days later I find it sitting on the counter. Wort and all. No foam or anything on top... So I figure I would leave it be and see what happens.This morning there is a definite kreusen on top, and the hydrometer has bobbed down a few points. I am thinking I will leave it like this a few more days and see what it tastes like. I wonder what yeast was floating around my air and landed in my wort...???

[RommelMagic]

I wonder what yeast was floating around my air and landed in my wort...???

It's called wild yeast

[MtnBrewer]

It's called wild yeast

Or Acetobacter which is pretty much ubiquitous. Not to mention the fact that it's everywhere.

[strangebrewer]

Or Acetobacter which is pretty much ubiquitous. Not to mention the fact that it's everywhere.

Having done some spontaneous fermentation experiments myself, unfortunately acetobacter is more than likely what you will end up with.But hey nothing to loose. Being as you are in the Delaware river basin You might find some previously unidentified.... uhhh something

[Lagerdemain]

Or Acetobacter which is pretty much ubiquitous. Not to mention the fact that it's everywhere.

That would be my guess too.

[Gumbo Leviathan]

Having done some spontaneous fermentation experiments myself, unfortunately acetobacter is more than likely what you will end up with.But hey nothing to loose. Being as you are in the Delaware river basin You might find some previously unidentified.... uhhh something

One can only hope though...right?I could call it the Philadelphia Ale Yeast... It yeilds a sort-of lead flavor...with a hint of copper jacket and some residual notes of nitrocellulose. Get too close while its fermenting and it may jump from the carboy and beat you senseless.Or its probably just acetobacter...

[djinkc]

Or Acetobacter which is pretty much ubiquitous. Not to mention the fact that it's everywhere.

crud, thought it was omnipresent.

[JReigle]

I was under the impression that Acetobacter would only vinegarize your beer in the presence of alcohol and oxygen. Is my understanding incorrect?

[djinkc]

I was under the impression that Acetobacter would only vinegarize your beer in the presence of alcohol and oxygen. Is my understanding incorrect?

I "think" it will eat about anything, but will get to ETOH too. Can't wait for the damn fruit flies to show up again. I get paranoid everytime my wife brings back fruit from the farmer's market on brewday or the day before.