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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Harvest yeast from SA Oktoberfest?
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Old 02-02-2013, 04:19 AM   #11
HessenHelles
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I love this beer.... Im not sure where you live, but i am surprised that you can still find it. I usually buy four to six 12ers of this a year. And i usually can't get it anymore around the second to third week of November, gone.....

Anyway, I've been drinking this beer for about 12 years, and have never seen sediment in the bottom of the bottles.

Having said that. I have never been able to buy this beer after November.

I am very curious about your experiment.

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Old 02-02-2013, 06:39 PM   #12
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Quote:
Originally Posted by HessenHelles
I love this beer.... Im not sure where you live, but i am surprised that you can still find it. I usually buy four to six 12ers of this a year. And i usually can't get it anymore around the second to third week of November, gone.....

Anyway, I've been drinking this beer for about 12 years, and have never seen sediment in the bottom of the bottles.

Having said that. I have never been able to buy this beer after November.

I am very curious about your experiment.
I was very surprised here too. I'd been looking for it from October to the end of November with no luck. I gave up thinking they must not distribute this far east in Canada. Went to the local place and found the last 6-pack. Was in the city yesterday and they had maybe 4-5 dozen!

I started it out in a cup of 1.030 wort last night, but I broke my flask this morning! I'm trying to find something else to use right now but it may have to wait.
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Old 02-09-2013, 02:36 PM   #13
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Well I stepped it up a few times and definitelygot some live yeast going here. I'm up to a 1g starter, so after this is done I'll cold crash and decant. It smells great, which is making me want to spend money on a lagering fridge, lol

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Old 02-10-2013, 12:23 AM   #14
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Wow I'm suprised but that's pretty cool

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Old 02-11-2013, 02:32 AM   #15
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Yeah it's still chewing away in the 1g starter wort. Waiting for everything to drop out before racking off the wort and jarring up some yeast. I'll probably keep a big jar around for a while until I find the time to attempt using it on a batch. I'd be glad to put a vial in the mail if anyone wants to play with it?

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Old 02-11-2013, 03:21 AM   #16
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IF this isn't merely yeast left over that wasn't filtered or dropped out you are in luck. If it is bottle conditioned they most likely used a second yeast since it is a lager. Hard to say though. Make sure it is yeast you have growing and don't do an expensive batch with it to start off with.

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Old 02-11-2013, 04:05 AM   #17
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Quote:
Originally Posted by Hermit
IF this isn't merely yeast left over that wasn't filtered or dropped out you are in luck. If it is bottle conditioned they most likely used a second yeast since it is a lager. Hard to say though. Make sure it is yeast you have growing and don't do an expensive batch with it to start off with.
Well it smells like good yeast, and it's definitely fermenting! The other 3 six packs i bought had sediment in them also, and they were from a different batch (different best before dates).


I'm gonna do a small 1g batch to try this out on. Two actually, use the harvested yeast in one and another strain in the other gallon, so I can compare. That being said does anyone have a tried and true SA Oktoberfest clone (lager)? I have searched but can't find any recipes that people have done. Just people guessing grain % or people looking for a clone recipe.
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Old 02-13-2013, 02:53 AM   #18
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Here she is! All sealed up in a 3oz jar.

Hoping to do two identical 1 gallon batches of a SA Oktoberfest clone In a few weeks one for this yeast and the other ill use wyeast 2633.

image-4089607182.jpg  
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Old 02-13-2013, 03:09 AM   #19
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Quote:
Originally Posted by Antler View Post
Here she is! All sealed up in a 3oz jar.

Hoping to do two identical 1 gallon batches of a SA Oktoberfest clone In a few weeks one for this yeast and the other ill use wyeast 2633.
It will be interesting to see how this works out. They could have just pushed this through the system too fast and not let the yeast settle like it should. Commercial pressures.
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