Changes

While using agar plates to isolate yeast colonies is the most effective way to culture wild yeast, it is not the only way. Wild yeast should be caught using starter wort as outlined in [http://bootlegbiology.com/diy/capturing-yeast/ Bootleg Biology's ''Method 1'' or ''Method 2'']. The starter wort's pH should be lowered to below 4.5 to avoid bacteria as much as possible. Molds may still grow in the yeast starter even with the lower pH. Signs of a small krausen within a day or two is a good sign that viable wild yeast has been collected. After another day or two, the yeast will start dropping to the bottom of the vessel <refname="manoaction">[http://www.homebrewtalk.com/collecting-wild-yeast.html Collecting Wild Yeast. Manoaction. Homebrewtalk. Oct 30, 2012.]</ref>.

Once the starter has fermented out, decant the beer and pitch the collected yeast into a larger volume 500ml of starter wort, again lowering the pH to below 4.5 of the wort. After the starter wort has been fermented, the yeast should have enough of a population to ferment out a 1 gallon batch of wort. Keep the recipe of the wort simple, and in the 1.050 gravity range. The population of the yeast should be high enough to out-compete bacteria that would be harmful, so the pH of the 1 gallon batch does not need to be lowered. After fermenting out the 1 gallon bath of beer, sample the beer to see if the wild yeast is usable or not. Wild yeasts can be highly or moderately estery, or could have undesirable flavors <ref name="manoaction"></ref>.