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Old 11-02-2008, 10:33 PM   #1
Stout Man
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Default 18 month old Chimay Yeast

So I figured out that the yeast in my Chimay Red is 18 months old. Do I have any chance in hell of culturing it? Thanks



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Old 11-02-2008, 10:37 PM   #2
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Only one way to find out, try it.



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Old 11-02-2008, 10:39 PM   #3
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That's pretty old. It might be possible, since people have reported yeast staying viable for up to two years, but it may just be easier to get White Labs 500 or Wyeast 1214 since both are harvested from Chimay and will be the same strain.

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Old 11-02-2008, 10:46 PM   #4
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Its been 24 hrs sense I made the starter. The starter is split between two 32 oz mason jars with a gravity of about 1.025. They are at 85 Fahrenheit. I read someone else's findings that the yeast needed to be left for a few days to start doing anything.

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Old 11-02-2008, 11:57 PM   #5
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Stout Man - That is kind of high, but if your just doing a starter and just use the cake it should be OK. You can always shake it like a crying baby to stir up the yeast and oxygenate it until it takes off.
Today I'm trying my hand at starting a yeast starter from Rouges Red Ale, sitting at 65F right now.

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Old 11-03-2008, 04:26 AM   #6
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I'm just keeping the temperature high because I read that Belgian yeast this old would need a higher temperature to get it started. here are some pics of what i believe is yeast on the bottom of the starter. It appears that this "cake" has grown like I have seen in other starters but I have still not seen any bubble activity.






If I were to get some more yeast is it ok to put the yeast in the same starter or make a new one?

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Old 11-03-2008, 04:52 AM   #7
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"If I were to get some more yeast is it ok to put the yeast in the same starter or make a new one?"
well you dont know if thats contamanted or not,

how did you steralize the wort before adding the yeast
bactera in there will make a cloudly mass at the bottom as well

the best way to do what you are trying to do is with agar and a petri dish
its really not hard and you can make sure you are just growing yeast.

there is tons of information out there on this , just look on mushroom growing sites
there method is the same in every regard ,yeast and mushroom micilla both love malt-agar.

if you do it this way you can take a cuture from anything and isolate it and make all the starters you want

you can get presteralized agar and dishes
here

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Old 11-03-2008, 05:17 AM   #8
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the wort was boiled for 20 minutes. i just did a taste test and everything is fine, still sweet. i did read that this yeast may take a while to start on wyeast. how much more time should i give the yeast before i just give up? I included 1 gram of fermaid k in the boil. I also poured the wort back and forth between 2 mason jars for 10 mins to get the wort as aerated as i could, besides all the shaking i did.

i'd just be so happy if i started to see some bubbles.

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Old 11-03-2008, 12:43 PM   #9
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It should be OK. The way I remember it is Chimay is bottle conditioned for 18 months before it can be sold.

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Old 11-05-2008, 02:52 AM   #10
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Well I have a bottle of blue that was bottled 5-6 months ago according to the date on the cork.



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