GIusedtoBe
Well-Known Member
Any of you guys ever done this to clone a commercial brew? How about to reculture your own yeast from one of your homebrews? What are the benefits or drawbacks to doing this?
Thanks,
Al
Thanks,
Al
Beerrific said:People do it from commercial beers a lot. It is easy, I believe there is a section in How to Brew on the steps. I wouldn't do it from a home brew because those are the oldest, least floculative yeast.
http://byo.com/departments/1361.html
http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/
http://www.howtobrew.com/section1/chapter6-7.html
GIusedtoBe said:Thanks for the reply.
Why is there a difference between reculturing from a commercial brew and from one of your homebrews? Would'nt both be more likely to select the less flocculant yeasts of the strain?
Al
Beerrific said:Plus, most of the stuff in your bottles you can get fairly cheap ($6/vial) and it might not be worth the risk of funky yeast or contamination, but the stuff in commercial beers may be harder to come by. Not to say you can't do it...
libs said:I read in Papazian's book that yeast adapt to their enviornments in cluding size of batch so a 10,000 gal. yeast won't behave the same in a 5 gal. batch. This leads me to think that if we do this with say the oberon yeast (which I am going to), and split generations off the initial batch, it should get closer and closer to the Bells version.
Right???
Maybe???
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