Mute Dog Fermenting

Capturing Wild Yeast

wild yeast vialsI have captured a number of wild yeast cultures from various sources. To learn how I capture wild yeast go here. Wild yeast is all around us, I currently have 7 distinct wild cultures:

Abbey Culture - This strain was initially collected from unpasteurized honey from my neighbor’s hives here in Washougal, WA. This strain is amazing, producing fruity bubblegum flavors it tastes just like a Belgian abbey yeast, it also has a fairly high tolerance, producing a beer with nearly 12% ABV. It’s also pretty highly attenuative. Subsequent local yeast harvests indicate that this yeast is the dominant wild strain in my neighborhood.

Palatki Culture - This was captured from juniper berries and leaves harvested at the Palatki site in Sedona near ancient Native American cliff dwellings and rock art. The strain is very highly attenuative and seems to slightly accentuate hop bitterness in the finished beer. Early on in the ferment it produces fruity esters that eventually give way to spicy saison-like phenols if left to ferment for a few months. Likely this is due to some sort of brett in the mix.

Omani Culture - This strain was collected from a date originating in Oman. It produces the clove flavors commonly associated with hefeweizen style beers it produces some banana but in lesser amounts. It is highly attenuative and also most definitely has a strain of brett in with it as it will continue to ferment a beer for many months and produce a nice rustic flavor.

Fruity Culture - This was captured from a date of Mexican origin and produces a nice fruitiness. It has medium attenuation and works well in hoppy beer styles.

Milwaukee Culture - This is the first strain that I harvested from red wine grapes I grew in Milwaukee WI. It produces distinct tiny bubbles and dense foamy krausen. The flavor is fairly neutral and it has medium attenuation.

Ginger Bug - This culture was harvested from some grated ginger that came from the grocery store. It appears to contain sacc, brett and lacto. I typically use this to ferment ginger bug beers with only simple/table sugar, but it can also attenuate (and sour) malt based beverages quite well.

Local Sour Culture - This came from an open air harvest during a brew day the initial capture went sour but was unhopped. The initial starter went sour, but it remains to be seen if any of that lacto is hop tolerant, there does seem to be some brett in the mix as well.

I’ve also collected yeast from some wild yeast from raspberries from Kruger’s Farm on Sauvie Island and some from cherries picked at Kiss Orchard in Hood River. These will have to be tried in some beers before they make the official list above.

I’ve also been known to send out samples of these yeasts to people if I’m asked nicely.