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Old 10-05-2011, 02:50 AM   #71
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I can confirm Anheiser busch shock top, I've got activity in my starter but used only the end of one beer so its lagging bad, but I can see small bubbles in my glass

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Old 10-05-2011, 02:52 AM   #72
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This should be a sticky in the yeast section!

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Old 10-05-2011, 03:36 AM   #73
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I've harvested successfully from Fegley's Brewworks Devious Pumpkin

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Old 10-05-2011, 01:09 PM   #74
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I am trying to harvest the yeast from a bottle of Norwegian Wood Ale from Haandbryggeriet. There was sediment in the bottom, though I am starting to wonder if it was yeast or not...

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Old 10-05-2011, 05:50 PM   #75
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Quote:
Originally Posted by Bradinator
I am trying to harvest the yeast from a bottle of Norwegian Wood Ale from Haandbryggeriet. There was sediment in the bottom, though I am starting to wonder if it was yeast or not...
It takes some time, that bottle may have been on the shelf for a while so that yeast is pretty weak. Its gotta reproduce a **** ton to become real noticable
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Old 10-05-2011, 07:16 PM   #76
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Quote:
Originally Posted by Revvy View Post
I've don't Hoegaarden, Maudite, Bells yeast and Pacman.
Revvy, how did the Hoegaarden strain turn out?
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Old 10-05-2011, 08:06 PM   #77
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It takes some time, that bottle may have been on the shelf for a while so that yeast is pretty weak. Its gotta reproduce a **** ton to become real noticable
I may step it up again with a bottle of malta this weekend to try to get a more noticeable amount of yeast.
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Old 10-05-2011, 09:07 PM   #78
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Yeah I put part of one beer in a starter and its taking forever but I do see little bubbles rising and if I shake it my airlock bubbles, its just taking a while lol

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Old 10-06-2011, 04:46 PM   #79
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If the bottle is old beware that the yeast remaining may be pretty stressed and you may be selecting for yeast with mutations that are not going to be beneficial for brewing. My first rescued yeast was from a Stone IPA that had sat around quite a while in the warm and I seem to have grown up something that produced a lot of off flavors. I also just heard second hand that Stone uses a different bottling yeast. Not sure if that is the case but it is worth considering the possibility.

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Old 10-11-2011, 03:32 PM   #80
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Looks like my attempt to harvest from a 750 of Ommegang is going well, I inoculated 250ml of 1.030 starter wort with the last inch in the bottle and put that on my stir plate for 4 days and saw only a little action (but did see some). Then pitched that into one liter of 1.040 starter wort and in 48 hours it has (as you can see) a nice thick krausen and smells like it should! I'm going to cold crash it when the krausen falls and brew a BPA and harvest from that and wash the cake.

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