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Kind of off topic, I have captured wild yeast from my brew area (accidentally initially) by leaving a hydrometer of wort uncovered for about a week.. it started fermenting and smelt very much like when I've used French saison yeast so I stepped it up over a few steps to a 500mL starter.It isn't an overly flocculant yeast (nothing some CC and gelatine won't fix) but it is a very slow fermenting yeast, how have you found your captured yeast(s) to be behaving so far?
Kind of off topic, I have captured wild yeast from my brew area (accidentally initially) by leaving a hydrometer of wort uncovered for about a week.. it started fermenting and smelt very much like when I've used French saison yeast so I stepped it up over a few steps to a 500mL starter.
It isn't an overly flocculant yeast (nothing some CC and gelatine won't fix) but it is a very slow fermenting yeast, how have you found your captured yeast(s) to be behaving so far?
