So I played with natural yeasts and cultivation. Had few strains isolated and kept in fridge. But recently one extremely resistant strain contaminated all of it.
Had some good brews, some bad, some meh. So what is yours experience, did you tryed it or want to?
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For low ABV I definitely like wild. Good to have a ginger bug in particular.
I stick to commercially made yeasts and have really enjoyed the consistency and reliability of them, though the wild west of the yeast world does sound enticing. What brews are you using them with? I mainly focus on wines, meads, & makgeolli.
I made some ales, lagers and cider. It is mixed results, you made few small 2 liter batches (brew lots of beer/cider and test few strains) and then go bigger with most promising ones. After it stabilise it is as bought ones with some added work.
I have 2 accounts with same name it is not impersonation.
I have with Cyser It greatly improved the flavor