NordeastBrewer77

Recipes 

Midwest did last week when i was there. rogue always has it in stock in bottles of their beer. really, it shouldn't be hard to harvest, try shakepeare stout, it's good and yeasty. the first couple steps are real slow to take off and your yeast layer will be minimal at first. keep slowly building it up and you'll get enough yeast. FWIW, i doubt you'll get much trub from 250 ml of wort made from ~13 gms of DME (that's to get an OG of ~1.020). any build up on the bottom of the flask should be yeast.
also, starters in general don't krausen much. they will foam a bit when swirled, but they don't krausen the way a beer does.

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durban

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Damn, they didn't have it three week ago when I stopped in. Oh well, I just have to find somewhere that has the stout, none of the stores that I stopped in BP and Crystal carried any Rogue, except the Liquor Barrel in Crystal, they had the Hazelnut brown. Also, I shot for a 1.040-1.050 starter wort, too much for a bottle harvest?

Also, thanks for the replies!

pabloj13

Recipes 

Yes. You want to be ~1.020 for the first few steps. Start small in the 50-250mL range and step up from there. The first step takes the longest as the yeast have to be roused awake. I found that I could tell when mine were rousing because when I swirled I started to get CO2 foaming up.

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davidr2340

Recipes 

My LHBS has it: Homebrew Heaven. They do ship... not sure if they ship to Canada though.

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NordeastBrewer77

Recipes 

try Surdyk's on University and Hennepin in NE. they usually have a good stock of Rogue, not to mention pretty much anything else a beer lover could dream of. sounds like you're right up in my neck of the woods, i'm on the border of Heights and NE Mpls. we should brew some beer together.
as far as the gravity, start out at ~1.02, after you finish the 500ml starter @ 1.02, then start with 500 ml of 1.04 wort. step up from there. i'll be posting a blog entry on harvesting yeast from bottles tomorrow morning (i'm working on drinking the beer tonight! :rocking: ). check it out.

oh man, i love that place!! never been, but i order from them a lot. they carry that Diamond Knot IPA clone kit. i absolutely love that brew! i brew it a few times a year, it's one of our favorites.

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The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

RachEAlex

Recipes 

I just got a pack from Homebrewers Outpost (homebrewers.com) a few days ago. Just finished making a starter a couple of hours ago and it is already taking off!

K5Doom

Recipes 

Problem with harvesting it from Rogue's beer is that... they don't sell Rogue beers in Quebec. At least, I never saw any, anywhere. In fact, we don't have any american craft beers.

Geordan

Recipes 

Quebecers looking for Rogue might try hopping across into Ontario -- Dead Guy has recently started popping up at selected LCBOs. I grabbed a couple last night and tried to harvest the yeast, but as someone who's never even made a normal yeast starter, I'm not sure I've done it right. If it looks like I do have some success, I'm happy to share :P

To the experts and experienced: I made up approximately 400ml of 1.040 wort in a mason jar, which I had boiled for 15 minutes to sanitize, and then stood up and "boiled" the wort for another 15 minutes. Though the wort in the mason jar never boiled proper, it did keep a consistant temperature of about 200f for at least 15 minutes, so I called it sanitized. I then cooled it to room temperature and poured the dregs of two 355ml bottles of Dead Guy into the jar. I topped it with a piece of sanitized aluminum foil, loosely placed the ring on to keep bad stuff out, and went to bed. When I woke up this morning I had some lighter coloured (lighter than the wort, at least) sediment at the bottom, which I am unsure as to whether it is yeast or trub. Either way I swirled it back into suspension and came to work.

When I get home tonight, if there's lighter coloured sediment again, is it safe to say that it's yeast, no trub? If so, should I step up by decanting out the spent wort and adding in a larger quantity of new 1.020 wort?

Willing to share this yeast with other Canadians if it works

TimTrone

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Rebel brewer has some. They almost always have it in stock

K5Doom

Recipes 

Thanks, found this on their website:
http://www.lcbo.com/lcbo-ear/lcbo/product/inventory/searchResults.do?language=EN&itemNumber=80150