Changes

[[File:Thornton Wild Capture.jpg|thumb|[https://www.facebook.com/groups/MilkTheFunk/permalink/1034954619866085/ Picture of the first step to catching wild yeast by David Thornton of SouthYeast Labs and Carolina Bauernhaus Ales.]]]

'''Wild yeast isolation''', sometimes known as "yeast wrangling" or more formally [https://en.wikipedia.org/wiki/Bioprospecting "bioprospecting"], refers to the process of catching wild, native yeast ([https://www.merriam-webster.com/dictionary/autochthonous autochthonous] yeast), and isolating it with agar plates as a pure culture. This article will also contain information on growing up a ''captured'' culture in wort rather than isolating yeast cultures on agar plates. Culturing wild yeast and bacteria should not be confused with [[Spontaneous Fermentation]] because many of the microbes that might make a flavor impact during spontaneous fermentation are killed off during the bioprospecting processes. For general lab techniques, see [[Laboratory Techniques]].