Originally Posted by capttom
I bought some Moosbacher Weisbier tonight- more for reusing the swing top bottles than for the beer. But I find we like the beer, and am thinking I'd like to culture the yeast. The package stated it was bottle fermented- so does that mean it is game on to culture the yeast from a bottle or two and brew a batch? How do I know?
I've 'read' that some beers are bottle conditioned with a different yeast then they are fermented with, hence my concern.
I'm going back to searching online, but figured I'd throw the question out to many more experienced brewers than I.
Is it cloudy? That's a good sign that it's truly bottle conditioned. I've harvested from a Chimay Grand Reserve successfully but also purchased a 6 pack of New Belgium Tripel that stated they were bottle conditioned only to later find they were force carbed.
The NB Tripel's were crystal clear. The Chimay was super cloudy and the last 1/2" I swirled around and got quite a bit of yeast from. It was fun; I started with about a 100ml of 1.03 dme and stepped it up every couple of days until I had a half gallon of cloudy wort with a good 1/8" of sediment.
"Behold the rain which descends from heaven upon our vineyards, there it enters the roots of the vines, to be changed into wine, a constant proof that God loves us, and loves to see us happy." Ben Franklin