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Old 05-18-2009, 10:30 PM   #1
Trubadour
 
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So I'm finishing up my first AG (~7 hrs) and drinking a La Fin Du Monde. I saved a pint of boiled, cooled wort in a sterilized mason jar, and want to harvest the yeast from this beeaatch. Can I just drink most of the beer, and then poor the wort into the Fin du Monde bottle, and slap an airlock on there?

Also, does this beer use the same yeast for bottle conditioning? I started reading through a few threads but couldn't find a direct answer.

Edit: And I'm slightly drunk and trying to clean up my mess.

Thanks,
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Old 05-18-2009, 10:47 PM   #2
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Not sure if they use a different bottling yeast, but Wyeast just had a private collection Canadian Belgian 3686 maybe? I have a Belgian IPA dry hopping that was made with this, and up next is a La Fin clone. I got mine from Brewmasters Warehouse, but they are out (just tried to order more). You may be able to find it somewhere, but its probably getting sparse.

 
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Old 05-18-2009, 10:55 PM   #3
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They don't use a different yeast. It is said to be very easy to culture from the bottle. I got it from wyeast. It tastes like Duvel yeast with a tart finish to me. I just brewed starters for it and 1338 yesterday for a split 10 gallon batch of BGS next week.
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Old 05-18-2009, 11:01 PM   #4

I've harvested some of this yeast from a bottle of Le Fin du Monde and streaked it to a slant. It was slow to show growth - but seems to be doing well.

 
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Old 05-18-2009, 11:15 PM   #5
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What's the best way to go about doing it? I just added a pint of wort from the brew I did today and put an airlock on it. I've never done it before, but it seems like science would say that, yeah, it'll work.
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Old 05-18-2009, 11:24 PM   #6

Quote:
Originally Posted by Trubadour View Post
What's the best way to go about doing it? I just added a pint of wort from the brew I did today and put an airlock on it. I've never done it before, but it seems like science would say that, yeah, it'll work.
Take the airlock off and replace it with a piece of loosely-fitting sanitized aluminum foil. What was the OG of the wort you added? Ideally, it should be between 1.030 and 1.040 to promote maximum yeast health.

 
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Old 05-18-2009, 11:29 PM   #7
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It is slow, and you will have to bump it up several times. You will see almost NO activity for the first few days. Don't get discouraged.........and keep everything clean and sanitized and you'll be OK

 
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Old 05-18-2009, 11:38 PM   #8
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The OG was 1.06, from a Harpoon IPA clone (loosely). Why should it be 1.030-1.040? Also, will an airlock screw it up? Why the foil? I have it in my fermentation fridge, which I don't necessarily trust with less than sealed. (it's old and kinda nasty)
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Old 05-18-2009, 11:45 PM   #9
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Yeah, I thought I pitched near the same amount of yeast in my two 3 quart starters but the 1338 was at high kraeusen six hours before the 3864. The 3864 was a month younger.
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Old 05-18-2009, 11:55 PM   #10
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Quote:
Originally Posted by Trubadour View Post
The OG was 1.06, from a Harpoon IPA clone (loosely). Why should it be 1.030-1.040? Also, will an airlock screw it up? Why the foil? I have it in my fermentation fridge, which I don't necessarily trust with less than sealed. (it's old and kinda nasty)
Temp is not that important for a starter. People seem to think using foil will aerate it better. I think if it's gassing CO2 it makes no difference either way.

You don't need very high OG, your just trying to grow the yeast population not make alcohol. The volume is important. Start small (4oz?) and build it up exponentially.
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