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Date: 26 Aug 2006 06:57:49
From:
Subject: Reculturing Yeast from Bottles
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Does anyone have comments to reculturing yeast from commercial beers?
In particular Pilsners.
I'm interested in knowing what beers might be best, as I've read that
some bottlers hide their yeast culture by adding a second yeast towards
the end of the process thus eliminating this reculturing.
Any thoughts and ideas?
Paul
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Date: 26 Aug 2006 21:51:01
From: Todd
Subject: Re: Reculturing Yeast from Bottles
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Different brewers have different strategies for bottle conditioning. Most
use one yeast for for primary, secondary and bottle conditioning.
For High alcohol brews, some will use one yeast for primary, and a second
yeast such as champaine yeast for secondary.
Those who want to want to keep their fermenting yeast proprietary, will
filter it out, and use a clean yeast for bottle conditioning.
Some filter the beer, and don't bottle condition at all, but use C02 to
carbonate the beer.
If you say what kind of beer you want to culture, someone here may know what
yeast, if any, the brewery uses for bottle conditioning.
Todd
<pddipiero@gmail.com > wrote in message
news:1156600669.689640.60820@i3g2000cwc.googlegroups.com...
> Does anyone have comments to reculturing yeast from commercial beers?
> In particular Pilsners.
> I'm interested in knowing what beers might be best, as I've read that
> some bottlers hide their yeast culture by adding a second yeast towards
> the end of the process thus eliminating this reculturing.
> Any thoughts and ideas?
> Paul
>
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