A Wild Ferment

[C-MOR]

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?

 

[Online Brewing Supplies]

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 ?

 

[booargy]

No chill? h34r:

 

[felten]

ed; I should learn to read.

I say go for it.

 

[raven19]

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.

 

[pk.sax]

Death by democracy

 

[jezza79]

hopefully its not wombat anus yeast

 

[kevo]

Die? Yes.

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

:icon_vomit:

 

[Mearesy]

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]

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]

What happened in the end C-MOR?

Were you brave?? :icon_vomit:

 

[glenwal]

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

 

[williewtb]

i dont think it looks yummy with those mould on top..

 

[kario]

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.