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Old 06-03-2012, 01:41 AM   #171
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Originally Posted by NordeastBrewer77 View Post
The activity from that first step is minimal if any.... first step, the yeast are really just waking up.

Admittedly, I haven't read this entire thread yet, but I keep noticing talk on how exactly to harvest yeast. I'm sure it's been gone over several times now, but here's a link to a little write up I did on harvesting from several 12 oz bottles. I do this all the time to get Bell's and Pacman yeast.

Yeah, I've been successful with bells, orval and a number of others. This is my first fail. There was literally no activity -- if it had fermented the likelihood of an infection would be low.

Oh well, try, try again...


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Old 06-05-2012, 05:09 PM   #172
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Port Brewing Mongo



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Old 06-05-2012, 06:22 PM   #173
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Yeah, I've been successful with bells, orval and a number of others. This is my first fail. There was literally no activity -- if it had fermented the likelihood of an infection would be low.

Oh well, try, try again...
It happens. Sucks though. Do you use a really small, low grav. starter to start with?
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Old 06-05-2012, 06:29 PM   #174
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Stepped to 6 oz 1.040 wort

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Old 06-12-2012, 07:40 AM   #175
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Did anyone ever figure out if the yeast in the dregs of Sierra Nevada Kellerweiss is the primary fermenting yeast?

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Old 06-12-2012, 08:02 PM   #176
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Stepped to 6 oz 1.040 wort
I try not to use more than 1.030 for the first and second stepping. After that though I treat it as normal.
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Old 06-12-2012, 11:25 PM   #177
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I recently made a hefeweizen with it and it seems to be the primary yeast strain.

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Old 06-12-2012, 11:48 PM   #178
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Quote:
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Did anyone ever figure out if the yeast in the dregs of Sierra Nevada Kellerweiss is the primary fermenting yeast?
Using a separate "bottling" yeast is an exceedingly rare practice, yet your question is extremely common in this thread. The truth is, it's almost always a safe bet that the yeast in the bottle was used to ferment the beer itself, especially in beers that aren't extreme-ABV beers (like 13+ percent).

In fact, it's so unlikely to be a different strain in any given beer that you're always best off just going for it, unless you've heard otherwise either straight from the horse's mouth, or from so many other people that it's obviously common knowledge. It's so unlikely that if somebody tells you that a certain beer uses a different strain for bottling, there's a high probability that they're wrong, because many homebrewers have the mistaken idea that it's a somewhat common practice. It really isn't. MANY (if not most) brewers who ROUTINELY harvest yeast will *never* encounter such a product.
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Old 09-13-2012, 04:29 PM   #179
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Great list, Thanks!

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Old 09-14-2012, 03:52 PM   #180
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Was successful getting yeast from Koninshoeven La Trappe Tripel
http://beeradvocate.com/beer/profile/184/658

and currently have the (very active) yeast spinning from Great Lakes Brewing Belgian Saison
http://www.thestar.com/living/article/1244676--great-lakes-25th-anniversary-saison-what-s-brewing
That's the only link I could find with a picture of the bottle. This one might be tough for people outside of the Greater Toronto area to find.



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