Bootleg Biology, Part II: A Chat with Founder Jeff Mello

Cheif Yeast Wrangler Jeff Mello

By Max Spencer

The idea for Bootleg Biology™ and the premade Backyard Yeast Wrangling Kits discussed in Part I of this blog post comes from Jeff Mello. I was lucky enough to get a chance to chat with Jeff about his company and any advice he had for homebrewers looking to use wild yeasts in their beer. Prior to opening Bootleg Biology, Jeff was a political science major doing non-profit work and homebrewing on the side. Jeff found his inspiration after reading about capturing wild yeast using open-air spontaneous fermentation “traps”. He then used the technique to capture a wild yeast species in his own backyard, which he officially named Saccharomyces arlingtonesis, and successfully made beer with it. As he put it, “[some] homebrewers brew for the first time and go, ‘I want to open my own brewery!’ I knew that I wanted to open my own yeast company.”

Jeff’s work extends beyond selling yeast wrangling kits. His company is also collecting yeast from all over the world and compiling a genetic database, relying on contributions from homebrewers. Their current end goal is to genetically sequence at least one yeast from every zipcode. This project is both scientifically and culturally important. Jeff wants to show that beer can be influenced by terroir as much as wine. He pointed out that many people use local barley and hops, and now some are using local yeasts. This genetic database acts not only as a way to explore the genetics of wild yeast, but as a monument to the terroir of beer. For those interested in contributing to the database it is as easy as mailing a sample to Jeff’s company.

I asked Jeff if he had any advice for homebrewers looking to use wild yeast in their beer. He stressed that wrangling wild yeasts takes time and patience — not every attempt will end in success and mistakes happen. That is why it is important to take as many samples as possible to increase the odds of getting at least one usable strain of yeast. Wild yeast can be fickle and have a wide variety of characteristics. He recommended using fruits as a relatively consistent source of wild yeasts. Fruits are typically coated with wild yeasts, that’s what gives apples their shine! He also cautioned against attempting to collect wild yeast indoors as yeast tends to be where the temperatures are warm and other life is vibrant. Persistence, replication and planning will pay dividends in the venture of yeast wrangling.

Yeast Wrangling Kits from Bootleg Biology are available now at Siciliano's Market.

Bootleg Biology Yeast Wrangling Kits, Now Available

Kits now available at Siciliano's

By Max Spencer

Whether we know it or not, microbes impact almost every aspect of our existence upon this rock we call home. Most people go about their daily lives never giving a thought to the tiny microscopic critters all about and within them. As homebrewers, we must forego this ignorance in favor of understanding and utilizing the metabolic processes that yeast provides us. Yeast, that holiest of microbes, is what enables us to make the beer we love so much. Without yeast our brewing efforts would amount to unpalatable hop soda. On the flip side, adding hops to beer and our preoccupation with sanitation techniques are designed to prevent other microbes from finding their way into our beer, though they need not always be excluded. Microbes are at the core of our hobby.

As a lover of all things biology and homebrewing, I am thrilled that we will be carrying Yeast Wrangling Kits from Bootleg Biology™. The Wrangling Kit allows you to capture wild yeast and other microbes from a variety of environmental sources with three main methods: open air capture, putting fruit, flowers and so on into test tubes, and using cotton swabs. It also contains everything needed to then culture and isolate microbes from these wild fermentations. The kit and methods involved are very approachable and do not require a science background to undertake. Additionally, if you’re a little nervous using wild microbes the kit is also capable of isolating microbes from the bottle dredges in your favorite beers!

The components of the Wrangling Kits

The Bootleg Biology website has useful articles in the DIY section on how to capture, cultivate and isolate wild yeast using the materials provided in the kit. This section is worth glancing at before and after making a purchase as it breaks down the methods involved into clear and easy to understand steps. Jeff Mello, Chief Yeast Wrangler, also takes the time to respond to any questions sent his way via his email in the contact section on the company website.

We carry the Yeast Wrangling Kit for $60.00 + tax and agar plate and agar blend refill kits for $30.00 + tax.

INCLUDED IN THE KIT:

• ½ Gallon mason jar (for open air capture and making starters)
• 4 Cheesecloth covers for the mason jar
• 10 Agar plates (for culturing / isolating)
• 18g Agar blend
• 1’ x 2” Parafilm (seals agar plates)
• 6 Test tubes (for collecting from fruit, flowers, etc.)
• 6 Plastic pipettes
• 4 packets of 2 sterile cotton swabs
• 1 Paper clip
• 2 Fermetrics™ stickers (fermentation trackers)
• One pre-paid contributor pack (to submit yeast to the database)

Be sure to keep an eye out for Part II of this blog post (coming soon) to read about Jeff’s inspiration and his advice for homebrewers looking to use the kit. Until then, happy wrangling!

Matt's Chats: The Right Yeast for Summer Brewing

By Matt Ross

I still have not acquired a fermentation chamber so for the time being my fermentation temperature continues to remain at the will of the weather. Fortunately summer is my favorite time to brew. It is now warm and consistent enough that I can ferment with Belgian yeast in the heat and also use American yeast in the cooler areas of my home. There are a few things I have learned over the years that have generally improved the quality of my brews.

First off, fermentation temperature is one of the most crucial things throughout the entire brewing process. It can be difficult to ballpark ambient temp. At my current location I have what I consider a warm spot and a cooler spot. One thing I do to get a better idea of temperature consistency is leave a glass of water in the room I plan to ferment in. I will periodically check the temp with a trusted thermometer at different times to see what sort of variations may occur. I typically base the beer I am making off the temperature ranges observed.

This weather has finally turned a corner. I mentioned that I love fermenting with saison yeast and the season is upon us. The 3711 from Wyeast is their French saison yeast and is one of my personal favorites. There are a couple of things worth mentioning about this yeast. First it is an absolute beast that attenuates very high, particularly under warmer temperatures. This yeast produces spicy peppery esters that when paired with a simple malt build create a bold yet refreshing beverage.

The next thing I do is a pretty common practice that never fails to get funny looks but is worthy of mentioning regardless. The fermentation process produces small amounts of heat. To encourage consistent temperatures, I usually wrap my vessels as an added form of insulation. There is no better way to get curious eyebrow raise from a new houseguest than to have a bucket wrapped in old clothing sitting in the corner of your room. As a side bonus, this helps to prevent light from reaching the beer as well.

As a follow up to the last fermentation discussion, I have been taking my own advice and fermenting within my means. I made a rye beer using smoked malt and the Wyeast 1007 German Ale yeast. All in all it is a clean finishing ale yeast that can ferment cooler. My primary fermentation occurred around 59 degrees and was shockingly aggressive. It was my first time using that yeast and it will be added to the lineup of winter/spring yeasts.

For those of you who share my temperature control issues I've included a list of yeast (see below) that are versatile and don’t mind moderate heat. Come in and share your experiences with seasonal brewing with any of us at Siciliano’s Market. Brew on.

• Wyeast 3711 French Saison
• WLP 550 Belgian Ale
• Danstar Belle Saison
• Wyeast 1010 American Wheat
• WLP 400 Belgian Wit Ale

New Product Spotlight: Wyeast 1217 (West Coast IPA)

Introducing New Product Spotlight, a blog series intended to inform Siciliano's customers of the latest new products to arrive at Siciliano's.

By Doug Dorda

We're pleased to announce that Wyeast 1217 West Coast IPA ($8.69), from the Wyeast "Private Collection" series, is now and will be available at Siciliano's Market for the remainder of this year.

This most prolific of seasonal yeast strains, offered through the months of November and December, plays host to a character trait that may have you experimenting the next time a recipe calls for an American ale yeast strain. The trait in question? Flocculation.

Flocculation refers to the ability of yeast to “grab” onto itself after alcoholic fermentation has ceased. Through this process, clumps of yeast become heavy enough to fall to the bottom of a fermentation vessel, and, in doing so, leave us with clearer beer!

The major difference between Wyeast 1217 and the classic American Ale strain (Wyeast 1056) is an increased rate of flocculation with less need for manipulation on behalf of the brewer. It is worth noting, however, that although excellent for IPAs, the 1217 strain is also ideally suited for malt-forward beers such as scotch ales, red ales, and brown ales. This is due to mild ester production, even at warmer temperatures. ('Tis the season to make winter warmers!) The specifics regarding the strain can be found below and on the Wyeast website.

I’d also like to take a moment to inform our brewers that orders for Wyeast are placed every Monday morning. We do this for two reasons: first, to ensure the freshest of yeast possible, and second, to allow for anyone to place special orders for large quantities of yeast or specific strains that we may not carry on a regular basis. If you wish to place a special order, simply call the store and leave the order for Doug, or email me at doug@sicilianosmkt.com.

Wyeast 1217-PC West Coast IPA

Beer Styles: American IPA, Imperial IPA, American Pale Ale, American brown ale, Red Ales, Scottish Ales

Profile: This strain is ideally suited to the production of west-coast style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temp tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temps, allowing hops, character malts, and flavorings to show through.

• Alc. Tolerance 10% ABV
• Flocculation med-high
• Attenuation 73-80%
• Temp. Range 62-74°F (17-23°C)

*Prices subject to change.