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Date: 08 Nov 2006 08:53:39
From: jeff
Subject: Reviving yeast from a bottle
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I am looking for tips on harvesting the yeast from a commercial beer.
I'm planning to try to use the yeast from a Schneider Weisse.
I failed at this in an earlier attempt, but I have succeeded with
a bottle of Hoegaarden witbier.
(1) Volume of wort. Anyone have any idea of what the ideal volume of
wort would be for reviving the little bit of yeast in the bottom of a
bottle? Since my Schneider attempt (which was in a 500 ml bottle)
failed, and my Hoegaarden attempt (which was in a 330 ml bottle)
succeeded, I'm wondering if it is best to keep the wort-to-sediment
ratio low. (I had added wort to make each bottle about 2/3 full.)
(2) Yeast Nutrient. My Hoegaarden came to life after about 4 days.
At day 3 I was getting worried, so I added yeast nutrient to the
bottle, but I'm thinking that it probably wasn't necessary.
Does anyone have strong opinions about adding or not adding
yeast nutrient?
Any other tips, besides the usual one about keeping everything sterile?
Thanks,
Jeff
Gibsons, B.C.
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Date: 08 Nov 2006 09:07:42
From:
Subject: Re: Reviving yeast from a bottle
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jeff wrote:
> I am looking for tips on harvesting the yeast from a commercial beer.
> I'm planning to try to use the yeast from a Schneider Weisse.
> I failed at this in an earlier attempt, but I have succeeded with
> a bottle of Hoegaarden witbier.
>
> (1) Volume of wort. Anyone have any idea of what the ideal volume of
> wort would be for reviving the little bit of yeast in the bottom of a
> bottle? Since my Schneider attempt (which was in a 500 ml bottle)
> failed, and my Hoegaarden attempt (which was in a 330 ml bottle)
> succeeded, I'm wondering if it is best to keep the wort-to-sediment
> ratio low. (I had added wort to make each bottle about 2/3 full.)
I have successfully cultured yeast from several belgian beers to date.
Chimay was the biggest pain. I just used .5 cup DME in 2 cups of
water. Boiled, cooled, opened bottle decanted beer leaving sediment
and a bit of beer. Then I flamed the bottle mouth filled the bottle
2/3 full and stuck an airlock right on the bottle with a #2 drilled
stopper. 1 day was the shortest and 10 days was the longest for the
ones that worked.
>
> (2) Yeast Nutrient. My Hoegaarden came to life after about 4 days.
> At day 3 I was getting worried, so I added yeast nutrient to the
> bottle, but I'm thinking that it probably wasn't necessary.
> Does anyone have strong opinions about adding or not adding
> yeast nutrient?
First several I didn't use nutrient and the last several I did. I
didn't really notice much difference either way.
>
> Any other tips, besides the usual one about keeping everything sterile?
>
> Thanks,
>
> Jeff
> Gibsons, B.C.
Bryan
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Date: 10 Nov 2006 10:52:49
From: Bill
Subject: Re: Reviving yeast from a bottle
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"jeff" <jeffhayroe@yahoo.com > wrote in message
news:1163004819.179079.163380@k70g2000cwa.googlegroups.com...
>I am looking for tips on harvesting the yeast from a commercial beer.
> I'm planning to try to use the yeast from a Schneider Weisse.
> I failed at this in an earlier attempt, but I have succeeded with
> a bottle of Hoegaarden witbier.
>
> (1) Volume of wort. Anyone have any idea of what the ideal volume of
> wort would be for reviving the little bit of yeast in the bottom of a
> bottle? Since my Schneider attempt (which was in a 500 ml bottle)
> failed, and my Hoegaarden attempt (which was in a 330 ml bottle)
> succeeded, I'm wondering if it is best to keep the wort-to-sediment
> ratio low. (I had added wort to make each bottle about 2/3 full.)
>
> (2) Yeast Nutrient. My Hoegaarden came to life after about 4 days.
> At day 3 I was getting worried, so I added yeast nutrient to the
> bottle, but I'm thinking that it probably wasn't necessary.
> Does anyone have strong opinions about adding or not adding
> yeast nutrient?
>
> Any other tips, besides the usual one about keeping everything sterile?
>
> Thanks,
>
> Jeff
> Gibsons, B.C.
>
>
From what I've read here an on other boards, you need to make sure that the
commercial brewery uses the same yeast to bottle condition that they use to
ferment with. I hear that quite a few use different yeast for carbonation.
I know, not an answer to any of your questions, but I think you may want to
verify that you are getting the yeast you are expecting.
--Bill
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