I poured the yeast in.

bernerbrau · 07-06-2009, 11:03 PM

Cracked open a Franziskaner Dunkel and grabbed a pint glass from the cabinet. Got about half the beer out and the glass was half full of head. Started working it down and when there was room I dumped the rest.

HUGE clumps of yeast/trub/whatever come pouring out with it. So Franz is bottle-conditioned, who knew?

I know it won't kill me but do I (a) discard the remaining beer when I can't drink any without also getting yeast (b) drink the yeast and damn the consequences or (c) harvest the yeast for my all grain dunkelweizen????

Better hurry, there's only a little beer left

**zac** · 07-06-2009, 11:32 PM

Id drink part, & harvest part.

**EdWort** · 07-06-2009, 11:35 PM

The yeast is the best part of that beer. Germans use Lager yeast though to condition their Hefeweizens. After fermentation, they filter the beer, then kreuzen with a little fresh wort and lager yeast before bottling. The bottles then spend 3 to 5 weeks conditioning at 50 degrees.

The bottom line is that the yeast in a German hefe is the the same they used to brew the beer.

**Yuri_Rage** · 07-07-2009, 12:03 AM

Drink it. With that style, you're supposed to.

**Yuri_Rage** · 07-07-2009, 12:46 AM

This thread made me thirsty. I'm drinking a Franziskaner Dunkel I received as payment for doing some work for a friend. I poured most of it, swirled the bottle, then poured the tastiness in as well.