I have a yeast I harvested from a bottle. The label claimed they harvested the yeast from sealing wax from an antique piece of furniture. I was successful, as far as I know, meaning I enjoyed the flavor of the beer and didn't get a tummy ache.
Am I correct to assume its likely the yeast is wild, or at least in its origins? I've brewed with it twice. The results were a very tart, maybe even sour beer. I've also noted that the yeast did not flocculate well.
So, based on what I consider success, I've plucked some cherries off trees in my yard. The first starter had activity, but smelled god awful. I can't even describe the smell other than it smelled like something died. I ran it through a strainer, to get the fruit out, threw some more wort in and put it on the stir plate and left it be for a bit. Whatever I did seems to have worked. Now it smells palatable, more like the above noted "wild" yeast.
When the first one smelled so awful, I picked some more cherries and made another starter. While this one did not smell anywhere near as awful as the first one, it does have a noticeable vinegar smell. I'm going to let it keep goins and see if it works itself out like the first starter seems to have.
Questions: Do wild yeasts make sours under normal brewing conditions (make wort, pitch yeast, primary 4 weeks, bottle condition for 2)?
What does a vinegar smell suggest, and is it likely to work itself out?
What can I do about the cloudiness? I don't mind a bit of cloudiness, but its a bit much.
Thanks for any comments, answers, suggestions!
Am I correct to assume its likely the yeast is wild, or at least in its origins? I've brewed with it twice. The results were a very tart, maybe even sour beer. I've also noted that the yeast did not flocculate well.
So, based on what I consider success, I've plucked some cherries off trees in my yard. The first starter had activity, but smelled god awful. I can't even describe the smell other than it smelled like something died. I ran it through a strainer, to get the fruit out, threw some more wort in and put it on the stir plate and left it be for a bit. Whatever I did seems to have worked. Now it smells palatable, more like the above noted "wild" yeast.
When the first one smelled so awful, I picked some more cherries and made another starter. While this one did not smell anywhere near as awful as the first one, it does have a noticeable vinegar smell. I'm going to let it keep goins and see if it works itself out like the first starter seems to have.
Questions: Do wild yeasts make sours under normal brewing conditions (make wort, pitch yeast, primary 4 weeks, bottle condition for 2)?
What does a vinegar smell suggest, and is it likely to work itself out?
What can I do about the cloudiness? I don't mind a bit of cloudiness, but its a bit much.
Thanks for any comments, answers, suggestions!