Originally Posted by h22lude
I could be wrong but a few tablespoons of the remaining beer in one bottle seems like it isn't anywhere close to enough yeast. I would think (as I haven't done this I am only guessing) that if you collect and rinse yeast from commercial unfiltered beer, you would need a lot more than that
It was plenty enough -- both gallons have completed primary fermentation and produced otherwise drinkable beers. The gallon without Sparkeloid is ready for bottling and secondary fermentation, it's the gallon =with= that's causing me fits.
With experience, you can make a starter from just about nothing. The key is to be absolutely meticulous in your sanitation. Not that "backwash" or "beer spit" is all that sanitary, but if you have the right technique, you can get a very pure colony that's suitable for pitching. The purity of the colony wasn't the problem -- the yeast is a species that doesn't floculate in the first place. That's part of what the entire "Belgian" thing is all about.
Remember that beer was invented by accident thousands of years ago, and that some beers are made using airborne wild yeast. My "bad beer experience" years ago seems to have involved airborne yeast colonizing a batch that I =hadn't= been as sanitary as I should have been.