For my next batch, I am looking to clone Bell's Two Hearted Ale. When I was reviewing some recipes, it said the best way to do it was to culture the yeast from the bottle.
Now, this will only be my third batch I have ever done, so I have yet to venture much into working with yeasts because I have been trying to just get the process down. I have looked for different articles and threads, but I can not find a step by step process of how to do it. From what I can gather, it sounds like you pour most of the beer from the bottle you will be culturing the yeast from. Then you would boil some water and LME and add to the beer which contains the sediment. Next, you let it essentially re-ferment and all of the new yeast will fall out to the bottom?
If anyone can let me know if this process is right, that would be fantastic. Also, what type of container do use use to culture the yeast? Where do you store it during this process? How do you know you have enough yeast (I will be doing a 5 gallon batch)? Last, how do you pitch the yeast? I have only used dry yeast and pitched it by spreading it on top of the wort, allowing it to sit and then stirring. I have had no issues so far so I have never seen the point in using a yeast starter. Any help would be great.