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Old 06-20-2010, 06:12 PM   #1
Starderup
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Default Capturing Kellerweis

Sounds like a Harrison Ford movie, doesn't it?
Anyway, I bought some Sierra Nevada Kellerweisen, and noticed it seems to have live yeast at the bottom.
From today's brew, I kept some of the last runnings from the sparge and was going to freeze it, but then, thought what the hell, and figured I'd put that stir plate to work again.
It is going now, and lots of good looking stuff swirling around.
If it works out, I just may need to do a Hefeweisen this weekend.



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Old 06-20-2010, 06:26 PM   #2
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I'm jealous. I hope to harvest yeast soon. Been ready on here how to, I'm just to lazy.



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Old 06-22-2010, 06:07 PM   #3
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Default Stepped it up today

I turned off the stir plate and let the yeast settle for a couple of hours. I got about a half inch of nice, cream colored yeast.
Decanted the top layer of spent wort into a clean jar, just to see how much more was still suspended, cooked up another pint of DME and yeast nutrient + about five hop pellets.
Poured that into the flask, and the foam won't go away, even stirring vigorously. This stuff is really going.
I am going to step it up to a quart on Friday, and probably do an American Wheat on Sunday.

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Old 06-23-2010, 01:02 PM   #4
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All the foam/Krausen was gone this morning. I'm thinking that I will boil up another pint of DME and pitch it into the existing liquid. Might do another decant/settle/new DME on Friday. The little pint jar with the top layer of liquid only has a thin layer of yeast on the bottom. I may keep that to make another starter from.
The batch on the stir plate looks more than enough already for a 5 gallon batch on Saturday, but it is fun to watch it go.

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Old 06-23-2010, 02:55 PM   #5
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I use this strain all the time. It's my favorite for hefe. Although I don't know how great of an American wheat it would mak.

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Old 06-23-2010, 03:40 PM   #6
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Quote:
Originally Posted by ClassicXJ View Post
I use this strain all the time. It's my favorite for hefe. Although I don't know how great of an American wheat it would mak.
What's your favorite recipe using Kellerwies? I am looking for a traditional wheat if you have one.
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Old 06-23-2010, 03:51 PM   #7
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PM, extract or all-grain?

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Old 06-23-2010, 04:12 PM   #8
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Quote:
Originally Posted by classicxj View Post
pm, extract or all-grain?
ag
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Old 06-24-2010, 11:01 AM   #9
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Default Captured and cooled

I decided to hold onto the Kellerwies yeast until I do a German style wheat. I have a half inch to 3/4" of beautifuly creamy beige yeast on the bottom of the jar.
Since i had some saved Wyeast 1010, I pulled that out of the fridge last night and made a starter from it. It went nuts. About 100 ml worth of foam overflowed from the flask, but since I overfilled it a bit, I have just a little under 1L to work with on Saturday.
Yeast farming is almost as fun as brewing itself.

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Old 06-24-2010, 04:30 PM   #10
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I always assumed the Kellerwiess was a wheat lager but either way the yeast SN uses for bottling is not the same yeast they ferment the beer with. I read somewhere they have a high floc yeast they use to bottle condition after they filter out all the original yeast.



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