bsay
Well-Known Member
What are the chances that I could culture a good starter of yeast from the sediment of a Boulevard wheat (or any other brand, for that matter)? Would this yeast even be the actual Boulevard fermentation yeast, or some that they use during bottling just for conditioning? One of the books I have has a section about harvesting yeast, and the procedure, I just want to know if it is actually feasible. Thanks!