beergears

Recipes 

Reading some random recipes here, I ran into this (from Ohiobrewtus?):

"yeast cultivated and stepped multiple times from Hoegaarden bottles"


Does that technique only apply to Wits and Hefes, i.e. beers with some significant yeast remaining in the bottle -with another twist; isn't commercial bottle conditiong using additional ingredients?


What yeast have you cultivated form bottles?

.

__________________
You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.

FlyGuy

Recipes 

This is a bit dated, but still a good reference:
http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/

__________________
Cheap 10 gal cooler MLT • $3 Autosiphon • Aluminum Pot FAQ • Easy Steam Injection Mash System • Make a Frozen Yeast Bank
Improving Stovetop Boiling • Improving AG Efficiency

ohiobrewtus

Recipes 

Wits and Hefes normally almost are almost always unfiltered, so they're excellent candidates for yeast harvesting.

I left a bit of beer in each bottle as I finished it (for the sake of doing it right I had to kill the 6'er all in the same evening ), then swirled/shook the bottles around to break up the sediment from the bottom of the bottle. That was a number of months ago and I can't recall the exact amounts of water and DME that I used when I did it.

From there it all went into a very small starter wort that I stepped up with more wort about every 3 days until it looked like my other startes do after 3 days when made with yeast from White Labs.

__________________

mrkristofo

Recipes 

Rogue Dead Guy Ale has harvestable yeast.

__________________
Coming Soon:
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while

ddroukas

Recipes 

Does rogue leave yeast even in their 12 ouncers? I recently got their sharktooth (eh) and seahorse pale ale (better) but forgot to save the last bits for culturing. sad day.

mrkristofo

Recipes 

I usually culture from about 3 bottles, but yes, there's somethin in there.

I guess I can't say "usually". I've only done it once, and now I have some in glycerol at -80˚C, on plates, and in my fridge ready to pitch. Booya.

__________________
Coming Soon:
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while

BREW N QUE

Recipes 

I have cultured yeast from Bell's bottles twice now. I started with the yeast from three bottles in 1/8 cup DME / 3/4 cup water and stepped up from there doubling every two days. No problems so far.