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A Wild Ferment

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C-MOR

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Using some recovered wort I've performed my first wild ferment. The yeast was introduced via a handful of blackberries from a bush up the road, smashed up and added to the flask. the temp has gone up and down for 3 weeks and think its about done (there was quite a krausen at one stage). I plan to bottle 1 stubby. The smell is quite inviting but the mould spots have me spooked.
WHAT SHOULD I DO?



 

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Using some recovered wort I've performed my first wild ferment. The yeast was introduced via a handful of blackberries from a bush up the road, smashed up and added to the flask. the temp has gone up and down for 3 weeks and think its about done (there was quite a krausen at one stage). I plan to bottle 1 stubby. The smell is quite inviting but the mould spots have me spooked.
WHAT SHOULD I DO?



Boil it before you drink it ?
 

felten

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ed; I should learn to read.

I say go for it.
 

raven19

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Mould and spores are a bad thing, I would avoid as such. If you can get some of the beer from underneath then you could sample with caution.
 

jezza79

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hopefully its not wombat anus yeast :eek:
 

kevo

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Die? Yes.

Because of what's in the photo? More than likely.

:icon_vomit:
 

Mearesy

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I did a very similar thing recently with an irish stout. Pulled 600ml at the end of the mash (before the boil) and added a handful of crushed grain to it. Let it ferment for 4-5 days. I covered it loosely with tinfoil and it fermented rather well with the wild yeasts, but did not develop any mould etc on the top like yours has. I then strained the grain out and boiled it on the stove for about 15mins to kill all the nasty. Cooled, and then added into the main fermentation. I had a sneaky taste out of the fermentor and so far it is showing great promise!
 

freezkat

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I did a very similar thing recently with an irish stout. Pulled 600ml at the end of the mash (before the boil) and added a handful of crushed grain to it. Let it ferment for 4-5 days. I covered it loosely with tinfoil and it fermented rather well with the wild yeasts, but did not develop any mould etc on the top like yours has. I then strained the grain out and boiled it on the stove for about 15mins to kill all the nasty. Cooled, and then added into the main fermentation. I had a sneaky taste out of the fermentor and so far it is showing great promise!
looks like penicillin to me. Go get yourself the jack and see if it clears up.
 

Gar

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What happened in the end C-MOR?

Were you brave?? :icon_vomit:
 

glenwal

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I'm gonna guess he tried it, and didn't survive, hence why he hasn't posted since.
 

kario

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Using some recovered wort I've performed my first wild ferment.
I just don't like the "uncovered" idea. Otherwise, I'd say go for it.
 

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