My bride was on a trip to Belgium and brought back a couple of beers. She pulled them out sorta late one night and we cracked open the Tripel.
We finished it and she says - "hey, it has yeast in the bottom like yours". Ok it was late and I wasn't thinking about yeast harvesting... unprepared...
So I ran around and made a starter following the directions in a couple of books. It took about 4 days before any action happened. Then a nice white layer built up, and a bit of foam and crud at the surface.
Q1 - was the delay due to the small amount of yeast in the bottle?
Then I went to step it up so I can brew a trippel later next week and 16 hours later - it just seems carbonated when I give it a swirl. It smells just like the Tripel.
Q3 - is this normal?
Q4 - is this perhaps becuase the tin foil is getting a little too tight?
Q5 - do I continue to give a swirl every now and then (no stir plate)?
Q6 - If I want to keep this alive until my supplies get here - what is the best approach - i need to buy about 12 - 19 days.
Q7 - I understand this could be bottling yeast vice fermenting yeast, but its a worthwhile learning event.
Thanks a ton,