Back in July I brewed a Raisin Porter, when I racked onto the raisins I most have picked up a wild yeast. After a few weeks on the raisins, I took a gravity reading and sampled the beer, it had a slight sourness to it. I let go for another week, when I noticed a layer of thin white film forming on the top. After talking to others about it, and it was felt that I introduced a wild yeast. I eventually decided to let it take its course and not dump the batch. It has been six months now and there is a heavy white and lumpy pellicle on top. My question is this, how long do I let the wild yeast do its thing? I have seen 12 to 18 months on some blogs and websites.
Pull gravity from time from time. And most import taste it once it hits a point your happy with. To stop the wild yeast chill it to around 35-45 degs. And keg or bottle which ever is your thing. Check the pod cast on basic brewing radio about wild yeast its a good piece. Remember brew share and enjoy.
vbwolpert. Thank you for the tips. :cheers: I’ll pull a sample, and also check out the pod cast on basic brewing radio.
So, yesterday I pulled a sample and check gravity (the last time I did either was in 9/12) and the gravity has remained unchanged since that time, and the sourness has mellowed from what was an upfront tartness to a subtle sourness with a pinch of tart. I was thinking I might bottle tomorrow. However, is there anyone out there that suggest giving it more time? Since, this is my first wild yeast encounter, I don’t want to rush things, but yet if it has been stable for four months, perhaps it is time to bottle. Any thoughts?
