Is my yeast harvest from a commercial beer working?
About 40 hours ago I emptied out all but 75ml of a 500ml Emerson's Weissbier. There was plenty of sediment on the bottom (and, of course suspended yeast too.)
I flame sterilized the bottle lip and added about 250ml of boiled, lightly hopped wort, then covered the top with aluminum foil that had been boiled for 20 mins or so, and have been swirling the bottle regularly ever since.
It's a little difficult to see through the brown glass, but at this point, however, nothing much seems to be happening. Should I be seeing anything? A mini-krausen in the bottle? Or bubbling? Or is this lack of obvious activity entirely normal?
Is there any way of telling if the yeast is propagating? Especially given the difficulties of getting liquid yeast in NZ, I'm planning on doing this again in the future, and want to make sure I'm getting it right.
Thanks for your help!
Primary: Beast of Burden hoppy porter/black IPA
Bottle Conditioning: Nothing
Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA