I have a ~2gal compost bucket which gets emptied weekly. Early in its life, the food would frequently mold, smell bad, etc. For years now, there's no mold and the smells are generally limited. There seems to be yeasty slurry at the bottom of the bucket every week.
This bucket has seen everything, including sourdough starter, beer yeast cake, etc, so it's possible it's mostly saccharomyces? But whatever it is, it's the king of the mountain.
I've long been tempted to throw some wort in there for a few hours, transfer to glass, then repeatedly dilute & ferment until I have an established culture.
What do experienced people think? Worth a try? How would you suggest using it? Try in post-primary beer for a first batch? Or throw it in apple juice first for a cheap and easy experiment?
This bucket has seen everything, including sourdough starter, beer yeast cake, etc, so it's possible it's mostly saccharomyces? But whatever it is, it's the king of the mountain.
I've long been tempted to throw some wort in there for a few hours, transfer to glass, then repeatedly dilute & ferment until I have an established culture.
What do experienced people think? Worth a try? How would you suggest using it? Try in post-primary beer for a first batch? Or throw it in apple juice first for a cheap and easy experiment?