Changes

* [http://suigenerisbrewing.blogspot.ca/2014/12/two-new-videos.html Bryan Heit'sSui Generis Blog] video tutorial for catching wild yeast from fruit or from the air.

* [http://suigenerisbrewing.blogspot.ca/2014/08/your-home-yeast-lab-made-easy-streak.html Bryan Heit'sSui Generis Blog] video guide on how to streak agar plates.* [http://suigenerisbrewing.blogspot.ca/2014/12/two-new-videos.html Bryan Heit'sSui Generis Blog] video guide on streaking plates and further isolating yeast.

* [http://suigenerisbrewing.blogspot.ca/2014/12/new-video.html Bryan Heit'sSui Generis Blog] video guide on how to visually identify usable yeasts versus potential pathogens and molds on agar plates.

* [http://suigenerisbrewing.blogspot.ca/2012/11/yeast-banking-iii-stepping-up-to.html Bryan Heit'sSui Generis Blog] guide to stepping up yeast to pitchable amounts.

Slants are a good option for longer term storage (3 months to potentially 2+ years). For instructions on how to make slants at home capable of storing any microbe for potentially 2+ years, [http://suigenerisbrewing.blogspot.com/2015/11/easy-home-yeast-banking-and-video.html see Bryan Heit's video on Sui Generis Brewing (requires a pressure cooker)].

An often asked question when it comes to tasting beer fermented from a wild culture that wasn't plated and isolated is, "When is it safe to drink?" To our knowledge, no studies have shown when a wild caught beer is scientifically ~99.9% safe to drink. However, several studies can give us some guidance on this, as well as [http://suigenerisbrewing.blogspot.com/ Dr. Bryan Heit form Sui Generis Blog].

* The addition of hops in the starter wort will inhibit or kill some gram positive bacteria pathogens (''L. monocytogenes'' and ''S. aureus'') <ref name="Menz1">[http://www.ncbi.nlm.nih.gov/pubmed/22004814 Growth and survival of foodborne pathogens in beer. Menz G., Aldred P, Vriesekoop F . Oct 2011.]</ref><ref name="BryanMTF">[https://www.facebook.com/groups/MilkTheFunk/permalink/1104757552885791/?comment_id=1105118642849682&offset=0&total_comments=15&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Bryan Heit of Sui Generis Blog on MTF regarding when it is safe to taste wild beer. 7/6/2015.]</ref>.* A low pH is not the only requirement for making beer safe. A combination of alcohol, low pH, and hops will ensure that pathogens cannot grow (survival is another matter) <ref name="Bryan">[http://suigenerisbrewing.blogspot.ca/2014/02/fact-or-fiction-can-pathogens-survive.html ''Fact or Fiction? Can Pathogens Survive in Beer?'' Sui Generis Blog, by Bryan Heit.]</ref><ref>[http://www.ncbi.nlm.nih.gov/pubmed/20207437 The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort. Menz G1, Vriesekoop F, Zarei M, Zhu B, Aldred P. May 2010.]</ref>. * Two studies have shown that ''E. coli'' can survive in moderate strength beer for at least 28 days (more than 30 days in one study) if the beer is stored cold (39-41°F or 4-5°C) <ref name="Menz1"></ref><ref>[http://www.ncbi.nlm.nih.gov/pubmed/24674433 Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine). Kim SA1, Kim NH, Lee SH, Hwang IG, Rhee MS. March 2014.]</ref>. Therefore, the wild culture should be stored at room temperature for a least a month before tasting. '''Additionally, the pH of the beer should be less than 4.6, and alcohol should be present for at least one month before tasting. The smell of feces or vomit indicates that bad bacteria may be present; if so dump it out ''' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1104757552885791/?comment_id=1104851526209727&offset=0&total_comments=8&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Bryan Heit of Sui Generis Blog on MTF regarding when it is safe to taste wild beer. 7/5/2015.]</ref>.* In unfermented wort, ''E. coli O157:H7'' and ''Salmonella Typhimurium'' were shown to grow at a pH of 4.3, but stopped growing at a pH of 4.0 <ref name="Menz1"></ref>. However, some of these food poisoning bacteria can survive the low pH of the stomach (~2.0) long enough to cause illness, so relying on a low pH alone is not adequate. Bryan Heit of Sui Generis Blog recommends a pH of 4.5 or less, the use of well sanitized equipment, and monitoring the starter for the rapid onset of fermentation without putrid smells. Some oxidative yeasts that are the first "barriers" to bacterial growth may be inhibited at 4.0 pH <ref name="BryanMTF"></ref>.

* To our knowledge, there have been no documented cases of food poisoning from beer <ref name="Bryan"></ref>. However: "It is well established that at least a dozen human pathogens can survive in fully fermented beer; moreover, sour-brewing (and home brewing in general) offers an additional opportunity for pathogens to gain a foothold or produce toxins which persist into the final product. Reality is that the source of most food poisonings is never established. A few industries (milk, meat, canning, etc) are under close scrutiny, and as such we have firm numbers for rates of food-borne illnesses from those industries. Neither commercial nor homebrewing is subject to that monitoring, so any cases of disease arising from contaminated products from either source would likely go unidentified." - Bryan Heit of Sui Generis Blog on MTF <ref name="BryanMTF"></ref>. For more information on the potential for pathogens surviving in beer, see this [http://suigenerisbrewing.blogspot.com/2014/02/fact-or-fiction-can-pathogens-survive.html Bryan Heit's Sui Generis Blog article.].* In the words of Bryan Heit from [http://suigenerisbrewing.blogspot.ca/2014/02/fact-or-fiction-can-pathogens-survive.html Sui Generis Blog]: "If you have an immunodeficiency or are immunosuppressed: Obviously, don't take medical advice off the internet. Talk to your MD to see if you are at risk of infection - especially if you're condition/treatment increases your risk of fungal infections. If so, or if you are concerned, stick to beers that are fermented using commercial strains of Saccharomyces yeast." <ref name="Bryan"></ref>

* [http://suigenerisbrewing.blogspot.ca ''Sui Generis'' blog by Bryan HeitBlog.]* [https://bkyeast.wordpress.com/2012/12/17/how-to-build-a-yeast-ranch/ BKYeast, ''"How to Build a Yeast Ranch''".]* [http://www.themadfermentationist.com/2011/04/ambient-spontaneous-yeast-starters.html ''"Ambient Yeast Starters'' " by Michael Tonsmeire.]* [https://dcylab.wordpress.com/2012/04/16/things-ive-learned/ ''"Things I've Learned''", DC Yeast Lab.]* [https://eurekabrewing.wordpress.com/yeast-cultivation/ "Yeast Cultivation Basics", Eureka Brewing.]* [https://eurekabrewing.wordpress.com/2012/08/24/yeast-banking-2-agar-plates/ "Yeast Banking - #2 Agar Plates", Eureka Brewing.]

* [http://suigenerisbrewing.blogspot.com/2014/02/fact-or-fiction-can-pathogens-survive.html ''"Fact or Fiction? Can Pathogens Survive in Beer?''", by Bryan Heit of Sui Generis Blog.]