Sorry for not posting anything new in a while, but I’ve been rather busy in the real world. In short, the yeast isolation is still going on with some results. I have been able to purify some stuff from that berliner, but can’t tell for sure what exactly it is. More plating and testing is going to be done. I think I’ll use bromocresol green test to make sure. We’ll see when I get to it. The smell from the bag with the plates almost knocked me down with the smell of fruits and green apples so it seems like there is something useful there after all.
My lab setup is now officially complete as of this week. I decided to get a better microscope but still have the same sucky camera. It does allow me to use a high power oil darkfield setup, which is pretty darn sweet, but the light source is not as strong as I’d like so with 100x objective the images are faint. I’ve also been playing around with some fancier microscope software. A “lab tour” will be posted next week as per a few requests.
The plain berliner has been bottled and is happily conditioning now. It tasted pretty good for the first foray into sours before bottling and I popped a bottle last night because curiosity was just killing me. It’s not fully carbonated yet, but tastes mildly sour and funky with fruits and a touch of vinegar that’s barely noticeable. I saved about 250mL of slurry and will see what I can get from it because I’m starting to have some doubts as to how well the original blend survived.
Here is a picture of some brett that I pulled off the pellicle right before bottling viewed under the new microscope at 1500X.
And here is a sample I took from a vase with some flowers in darkfield. Don’t know what I’m looking at, but those worms, I guess, are lively and swim around really fast.
I’m also going to isolate Brett. L from the “Old Ale Blend” mostly because I’m too cheap to spend $11 on pure culture, and it’s more fun that way anyway.
Hope you find this more or less interesting or amusing so I can keep posting. Let me know if you have any suggestions.