ian
Well-Known Member
So, I'm reading this book on Belgian Ales and the author mentions that a brewer could take the yeast sediment from the bottom of a bottle conditioned beer and create a starter to "borrow" a specific breweries yeast if they desired.
Now, I'm sure that this can be done - assuming the beer is fairly fresh and that only one type of yeast was used (in this book he talks about Belgian brewers using one yeast for primary fermentation, one for secondary, and sometimes a third for carbonation). What I'm wondering is if any of you had tried this? and if so, what was the outcome?
Seems like a good way to get yeast on the cheap.
Now, I'm sure that this can be done - assuming the beer is fairly fresh and that only one type of yeast was used (in this book he talks about Belgian brewers using one yeast for primary fermentation, one for secondary, and sometimes a third for carbonation). What I'm wondering is if any of you had tried this? and if so, what was the outcome?
Seems like a good way to get yeast on the cheap.