Yeast Trap

Note:

This experiment strives to isolate yeast strains suitable for ale production. By starting with a highly hopped and slightly alcoholic wort the hope is competition will be minimized allowing good ale yeasts to out-compete the other fungi, mold and bacteria.

The resulting slurry will not be a pure sample so uncertain how expanding in real wort will effect resultant beer.

Style:

Ibu:

34+

Abv:

Size:

1 gal

Recipe

* Highly hopped starter@1.030 [2.5% abv]
* 12.5cc vokda per bottle (40% abv) [1.5%abv]

Procedure

* Sterile 500mL swing-top bottles
* Boil wort for 30min
* Fill bottles to 12oz (just below vertical face limit)
* Add vodka bottles, quickly seal to minimize alcohol evaporation
* Cool sealed bottles
* Open at desired location to capture wild yeast
* Ferment to completion
--- Tasting ---
* Decant beer with sterile wine thief
* If keeping slurry immediately decant remaining beer
* Sanitation is everything - errors compound - use lab procedures
* Expand slurry to 1gal wort, then 5gal
* Resultant yeast cake is master - treat accordingly (glycol and freeze some!)

Data Points [ + ]
136	note: [todo] Using 1337 ESB watered down to 1.030 and reboiled to sterilize. Added 1/4oz amarillo(8%AA) to 30min boil. bottles underwent overnight vodka soak to kill any residual contamination date: 04/14/2010 SG: 1.030 @ 60F
154	date: 04/23/2010 note: 7:30am, 50F, opened on porch at our Alexan Place apartment SG: 1.030 @ 60F