Using yeast from commercial bottles - Page 3

tottwei · 01-08-2012, 05:31 PM

The starter is really active now. Looking very promising.

**NordeastBrewer77** · 01-08-2012, 06:11 PM

Quote:

Originally Posted by tottwei

The starter is really active now. Looking very promising.

awesome!!

once those yeasties get going, they really kick off.

tottwei · 02-04-2012, 08:01 AM

Quote:

Originally Posted by periwinkle1239

I didn't know you could harvest from a Saison Dupont, I assumed they fell into the category of don't waste your time trying...good luck though, let me know if it works and how the brew turns out and maybe I'll try!

It fermented completely normally and the final gravity was right about where I expected/wanted it to be. I bottled it a week ago so I'll see how it turns out in a couple weeks. Can't wait.

**dcHokie** · 02-04-2012, 12:55 PM

Quote:

Originally Posted by Tinga

the flavor profile of saison dupont doesn't come from the yeast alone but other micro organisms as well. These other micro organisms don't start as quickly as normal Saccharomyces. So when you make a starter of it it is hard to maintain that balance to get the flavors of the saison dupont.

Saison Dupont does not have Brett/bugs, its fermented using only sacch (retailed as Wyeast 3724 or White Labs 565).

Quote:

Originally Posted by tottwei

It fermented completely normally and the final gravity was right about where I expected/wanted it to be. I bottled it a week ago so I'll see how it turns out in a couple weeks. Can't wait.

Nice work! That is a finicky yeast to work with, as it usually needs to be warmed up significantly to finish out. Dupont will sometimes use ferm temps as high as 95 degrees.