Can anyone describe the general process you manage the levels of wild yeast in air?
I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while opening/closing airflow from your vents and changing the settings on those large air filters for people with allergies
Topic sour wild-yeast yeast homebrew
Category Mac
Traditionally the wort is put in a cold ship over night to inoculate . This is a large shallow vat to maximize air exposure for spontanuous fermintation.
Once wort is inoculated the growth phase happens pretty fast, and the brewer is happy.
I don't know of any method outside of a lab to test if there is X many yeast cells in Y volume of air.
Most of these famous wild strains have been isolated for traditional pitching.
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