I am attempting to capture another wild yeast and it looks like a success! Made this…thing… 4 days ago. The concept was simple: make a modest DME starter wort, acidify the wort near a PH of about 4.0 using some acid blend (wine makers use it), and some raw uncracked wheat and German Pilsner malt. This morning I have activity! Amazing and it sure looks like a common yeast fermentation. The question is what kind of yeast? The next obvious step is to make a bigger culture and filter out the grains. Stay tuned for more updates…cheers!
- Sourdough. (lifeasmrsm.wordpress.com)