Next time i brew i might leave a few 100 mls open to the air for several hours (maybe overnight) and cover it up to see if it ferments ie do i have a wild house yeast.
I know it'll probably be some bugs that colonise it, but you never know it might be fermented by a wild house yeast which could be the next big thing in the world of yeasts .
Has anyone else thought of rearing their own house yeast.
Is this how different strains come into being (he says, naively)
We make a lot of sourdough bread using a wild yeast starter which is also a beer spoiler. My kitchen could be swimming with spores I guess, so no house yeast experimenting here.