13,586
edits
Changes
added David Thornton's advise on using over ripened fruit
* [http://bootlegbiology.com/diy/capturing-yeast/ Bootleg Biology] defines three methods of catching a wild yeast.
* [http://suigenerisbrewing.blogspot.ca/2014/12/two-new-videos.html Bryan Heit's] video tutorial for catching wild yeast from fruit or from the air.
* David Thornton of [[SouthYeast Lsbs]] describes his favorite method of catching wild yeast/bacteria: "Most of our cultures are taken from over ripened fruit macerated in its own juice and left to ferment 24 hours at the location in a small erlynmeyer with a perforated cap. Always grows something, and almost always get an alcohol fermenting strain, and of the alcohol fermenting strains id say 10% are worth brewing with. I like this method because I can stir my loop and do a streak on regular UBA aerobically, then pull favorable looking colonies for yeast and lacto and do a quadrant streak on selective media for isolation." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1141930175835195/?comment_id=1142286619132884&reply_comment_id=1142394019122144&total_comments=4&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with David Thornton on MTF. 09/06/2015.]</ref>
===Isolating===