very cool!
How much yeast sediment are you seeing at the bottom of the container?
one thousand words on the question Tom
;D
Seems like I have this much when I grow up a smack pack…BTW, that is a 1/2 gallon Jar.
That looks great. I can’t wait to hear how the batch turns out.
me either! that is so cool. I have been wanting to capture some wild yeasts for a while now. I live just over the way from Somona county where Russian River makes some awefully tasty wild brews and am curious about my local flora (fauna? is there an ‘F’ word for micro-organisms?)
The word for microorganisms is an ‘m’ word: microorganisms 
You can also use microflora, microfauna, microbiota etc. But someone could come up with pedantic reasons why those words aren’t exactly accurate.
damn pedants. They’re not plants and they’re not animals we need a new ‘F’ word!
forganisms?
Say what? 
Well, it’s an f-word for organisms . . . ;D
Just yankin’ your chain. ;D
;D Yeah, I have a tendency to yank back. It’s just my sense of humor. 
Base Wert for a Wild Apricot Chantrelle Beer…Hope I do not have too much of the vomit notes, this
is gonna be the beer I pitch that wild yeast into tomorrow after my fridge drops the temp on down
to the 40"s…because this stuff spontaneously took off in the 38-40 deg f range. I am gonna try to drop
it down and see if it will start cold…
Cooling in the refer waiting for oxygen and pitching tomorrow am…
Edit: Pitched @ 47-48 degrees and keep rousing it…wants to take off…but not yet…we will check
in the morning
Edit#2; This morning, albeit slow, methinks it is fermenting. Bubbles are pootin out of the airlock ;D
Update
Today it appears to have completed it’s mission and has pooped out…so attenuation
was not that wonderful but then I gave it a high gravity start and a lot of work to do.
We came down to 1.023 today and correcting for temps approx 4.6 % ABV.
Taste is mild and fruity with a hint of peach mango which is not suprising considering the
source. Smooth and not harsh kind of sweet because of the ending gravity point more time
may change this I just do not know. Taste is …beer… I get no vomit notes.
An interesting Run for sure…
Pic… ;D
I believe that this will be good to add the apricot extract to the mix and then carb it up for enjoying.
Are you planning to warm it up a bit and see if the gravity drops further? Or maybe a different yeast? As long as you’re kegging, no problems, but I’d worry about bottling, especially since it ferments at such cold temperatures. If there’s residual sugar then it might keep working slowly in the bottles and building up pressure.
+1
warm it up and add some more yeast to help it finish…
Then there’s always the option of blending it with some other beer. 8)
I did warm it up about 4 days ago…great minds think alike…no hurries
I caught a couple of good forceful exhales thru the bubbler this evening.
Will check Sp. Gr. again soon…
If it knocks down the krausen, why does it not effect the head on the finished beer?
I will venture a guess and try to answer this, but your post seems off topic.
Krausen is a function of the yeast as they consume their food source.
Dramatic temperature changes can make yeast activity subside…or accelerate depending.
Head is more from the ingredients in the wort like carafoam and wheat…proteins.
And CO2 nucleation points that allow the gas to collect and rise.
I think this was meant for the fermcap discussion . . . or maybe not, but it makes more sense there