If I'm understanding this, it sounds like whatever is in the pater 6 is close to the primary strain?
I harvested from three pater 6 bottles several weeks back.
Tossed the bottom of those bottles in a 200ml starter with 10g of DME. Let it run for a week and then dumped that into another 200ml starter with 10g of DME. Let that run for three days, then cold crashed for two weeks.
Decanted and then pitched into a traditional 500ml starter on a stir plate. Let that run through fermentation and then pitched the whole thing into 1000ml starter, also on a stir plate. Let that run through fermentation and now I'm cold crashing it, probably for another week.
I think I'm going to brew a quad that's close to the Abt 12 in two weeks, so I'll decant my starter and dump the yeast into a 1500ml starter for brew day.
Would you say that's enough? Or should I make an additional 1500ml starter before my brew starter? I only have a 2L flask, so I can't make my starters bigger than 1500ml. Most clone recipe's have the OG around 1.103 or more but I think St. Bernardus has theirs at 1.090-something? Wonder if this will bring it down towards 1.011.
I'm excited to try this mystery strain. I would think that if they bottled all their beers with a lager yeast, that using this at ale temps for primary fermentation would create unwanted flavors. But it sounds like it's been making great beer for some of you?
I harvested from three pater 6 bottles several weeks back.
Tossed the bottom of those bottles in a 200ml starter with 10g of DME. Let it run for a week and then dumped that into another 200ml starter with 10g of DME. Let that run for three days, then cold crashed for two weeks.
Decanted and then pitched into a traditional 500ml starter on a stir plate. Let that run through fermentation and then pitched the whole thing into 1000ml starter, also on a stir plate. Let that run through fermentation and now I'm cold crashing it, probably for another week.
I think I'm going to brew a quad that's close to the Abt 12 in two weeks, so I'll decant my starter and dump the yeast into a 1500ml starter for brew day.
Would you say that's enough? Or should I make an additional 1500ml starter before my brew starter? I only have a 2L flask, so I can't make my starters bigger than 1500ml. Most clone recipe's have the OG around 1.103 or more but I think St. Bernardus has theirs at 1.090-something? Wonder if this will bring it down towards 1.011.
I'm excited to try this mystery strain. I would think that if they bottled all their beers with a lager yeast, that using this at ale temps for primary fermentation would create unwanted flavors. But it sounds like it's been making great beer for some of you?
