i've brewed various styles of ales from wheats to nut browns and india pale ales, the other night i was enjoying a frambrois and thought i might try to recreate the brew by saving the yeast. my logic tells me to save a few more bottles and try to multiply the yeast by adding to a light malt mixture. my question is, how do i assure the remaining yeast in the bottles is viable?...or do you think this is project will be too much for me tot handle, i am familiar with sterile working techniques (agar work) because of experience with edible mushroom cultivation, any information or advice would be greatly appreciated.
thanks in advance
shawn
thanks in advance
shawn