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A true "house" strain ?

Post #1 made 13 years ago
by thughes
After a recent brew session I saved half a quart of wort and diluted it to 1.030, put it in a mason jar, and left it on a kitchen shelf (uncovered) for a few days until I saw signs of fermentation. Once it started fermenting I covered it with aluminum foil and let it finish fermenting. After it was done, I decided it smelled pretty good and wasn't at all infected, so I stepped it up a few times and now have a nice bunch of "kitchen yeast". Each time I stepped it up, the fermented wort smelled good (very spicy just like a Belgian strain).

Right now I am brewing a 3 gallon test batch of fairly plain beer: some pale, a little Vienna, and some C60, hopped to @ 40 IBU's with some Magnum for bitter and some Styrian for flavor/aroma. Going to pitch my "kitchen yeast" and hope for the best.

Stay tuned........


---Todd
WWBBD?
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Post #2 made 13 years ago
by joshua
Good Day Todd, You have found that Yeast can stay around for weeks in the air, your lucky that you only brew in that area........I hope you NEVER pickle!!!! unless you like homemade malt vinegar!
Honest Officer, I swear to Drunk, I am Not God.
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Post #3 made 13 years ago
by 2trout
This is cool! :pray: Hope it works.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
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Post #4 made 13 years ago
by stux
If you really want to cultivate your house strain you should streak it to isolate single cell colonies and build up starters from those :)

Only real way to ensure a clean culture which won't get over run by bacteria
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #5 made 13 years ago
by thughes
The idea of naked yeast cells running around in public.....oh wait, wrong "streaking". :blush:

Perhaps I may give that a shot if I get ambitious, as for now this is just a little experiment. I like sour/lambic beer so I suppose some extra bacteria of the proper type will not hurt my feelings.

Looks like things are going along well at this point:
Image
Last edited by thughes on 15 Apr 2012, 22:11, edited 3 times in total.
WWBBD?
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Post #6 made 13 years ago
by thughes
Update:

Pulled a sample just now, we're down to 1.009 (pitched 2 weeks ago on 4/14) and cleared up so I'm going to keg tonight.

Taste notes at this point (yes, my palette sucks):
-slightly dry, maybe a bit astringent
-a little fruity/grassy but I think that is more likely the Styrian hops
-no sour at all
-smells a bit spicy like a Belgian but no spicy taste at all

It appears that I managed to capture a well-attenuating clean strain of saccharomyces cerevisiae floating around in my kitchen. Next step is to try it in a recipe I am more familiar with.

:champ:
WWBBD?
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Post #7 made 13 years ago
by thughes
Final update:

I finished the keg and it kept getting better with age. Bottled the last bit from the keg (six 16oz swing tops) to see how it handles longer-term ageing. Ended up being a unique (but tasty) yeast, I have plans to try it in a few different styles (belgian, wheat, saison, etc).

---Todd
WWBBD?
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Post #8 made 13 years ago
by BobBrews
Good going. I hope this works out for you! It's a neat project. Please keep us up to date on this. I may want some???
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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