So I was at a store last night, and they had a pretty good selection of Rogue bombers. I saw one that I hadn't tried (somer ale: http://www.rogue.com/beers/somer-ale.php
), and noticed that it actually said "Unfiltered" and "Pacman Yeast" on the label. Then I looked at the bottom of the bottle, and there was a nice little buildup of yeasties settled out. Cha-ching. I decided to buy yeast for brewing, and they gave me 22 oz of free beer and a great bottle to boot. What a deal!
From what I gather, harvesting from a bottle is similar to the yeast washing process except that the starting cell count is much smaller. So, after harvesting, I add a few small DME starters to build up the cell count before I put it in the fridge..
So my questions are..
What kind of DME should I use for my starters? I don't want to affect the taste of the next beer I brew with the harvested yeast..
From what I've read, the first starter needs to be "small" and then you progressively step up in to "larger" ones. Can I get some more precise instructions? i.e.
"1st round: __cup DME, __oz water, boil for __ minutes, cool to __degf, let work for __ hours"
"2nd round: __cup DME, __oz water, boil for __ minutes, cool to __degf, let work for __ hours"
"3rd round: __cup DME, __oz water, boil for __ minutes, cool to __degf, let work for __ hours"
Do I decant in between the addition of each starter, or do I just keep adding and decant once at the end?
I have a spare 1.5 gallon wine jug with an airlock & everything. Would it make sense to build my cell count in there?