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The following is the 'log' list for the Wild Ale I.

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May 15, 2011 (3:23 PM)
Down to my last bottle of Wild Ale I. I quite like the beer, and will definitely use this yeast for another batch soon. Even though it started out quite clean, it imparted a good amount of spice as the beer aged, as well as some earthiness that was not-quite-funky, but different from your average beer. I'm thinking this might make a good wheat beer, somewhere halfway between a wit and a dunkelweizen. An amber wheat ale, I guess? I'll toy with the idea some more and come up with a recipe in the next month or so.
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April 17, 2011 (5:30 PM)
In the name of making sure they weren't becoming bottle bombs, I predictably couldn't wait a month to try the Wild Ale I. It's pretty fully carbed now, not really any noticeable priming sugar sweetness left either. I'd actually say these are ready for consumption, but I'll wait until next weekend just to be sure. Here's a picture in the glass, a few minutes after pouring and taking a few sips (so the head had fizzled out a bit):



It tastes quite good, though I think it would be a good yeast for a beer with a bit more hops in it, and maybe some darker malts, too. I'm thinking a 45 IBU amber ale, maybe?
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April 9, 2011 (11:25 PM)
Just bottled the Wild Ale I -- was hoping for a full case (24 bottles), but only managed to get 22. The pellicle on the beer had become much more accentuated, but there's still no sour flavor, so I'm pretty confident it's just that this is some wild Brett strain or something. Now, to leave the bottles in the basement for at least a month without touching them...
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April 8, 2011 (11:30 PM)
Just took another sample, SG is still 1.011, so I'll be bottling this weekend for sure. The flavor is phenomenal... reminiscent of the better aspects of a lager, actually, with just the slightest hint of barnyard. I mean, I just drank the ~7oz sample almost greedily, it was so tasty. I suspect it would get slightly more "tart" as time goes on, as there is a miniscule hint of tartness (but not sourness), so I'm going to say this yeast is either Brett or it belongs to some genus I'm not familiar with that's somewhere between Brett and Sacc.

At the present FG, it should be about 4.5% ABV, a good refreshing beer for a warm day. I am very tempted to brew up another farmhouse wort for this yeast, and either blend it with the other one (which will be more aged then), or have them compete with each other come summer.
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April 3, 2011 (08:41 AM)
So this isolated wild yeast is definitely not Saccaromyces, as it has formed a pretty clear pellicle in the last few days. I took three pictures (click for full resolution). First, through the mouth of the Better Bottle:



Next, through the little rectangular "window" on one of the sides of the better bottle (not the best view):



Finally, a few from through the beer (which has cleared better than any beer I've ever brewed), looking up at the pellicle from below, and across to the other side of the BB:



Now I just have to decide whether I should let this sit under the pellicle for awhile, or bottle it soon instead, as I had been planning. Choices, choices...
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March 25, 2011 (11:07 PM)
I forgot to post it at the time, but I pulled a hydrometer sample and tasted it a couple days ago. I am very pleased with the flavors... definitely some earthiness, reminiscent of brett but without the funk or cherry pie (though those could develop later). Here's a picture of the sample in a wine glass:



Oh, and the SG was 1.011, which would be a fine FG as far as I'm concerned, but I'll check again in a week or two, and bottle at that point if it's not changed.
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March 17, 2011 (08:55 AM)
Interestingly enough, this beer has cleared pretty much completely, and it appears that the yeast is more flocculent than the combination of yeasts in the Farmhouse Ale, which is still cloudy (though also appears to still be slightly fermenting).
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February 23, 2011 (8:16 PM)
Very standard looking krausen now, considering this is a wild yeast strain:

        
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February 23, 2011 (10:45 AM)
Last night, I was a little concerned because the yeast didn't seem to be very active yet. This morning, however, it was chugging away, maybe 1 bubble every 3-5 seconds, and quite nice smelling bubbles too. I am guessing I'll have to rouse it a few times, since this is such a strangely flocculent wild strain, and since it seemed to leave a little sweetness behind in the starter. But, glad to see that it's making some progress.
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