Commercial Beer Yeast Harvest List - Page 3 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Commercial Beer Yeast Harvest List

Reply
 
Thread Tools
Old 08-16-2011, 05:23 PM   #21
bmick
Recipes 
 
Apr 2011
New York, NY
Posts: 324
Liked 26 Times on 16 Posts


All of Ommegang's beers, in the corked 750ml bottles.



 
Reply With Quote
Old 08-16-2011, 05:48 PM   #22
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Saison Foret

I also find Newcastle completely unlikely. It's possible somebody tried to culture from Newcastle and ended up with a strain floating around the house in the starter. It's also possible that might have been old information or a particular release of Newcastle.



 
Reply With Quote
Old 08-16-2011, 05:49 PM   #23
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


Jolly Pumpkin ES Bam (personal) - unfortunately, now contains a bottling strain
Pretty Things Jack D'or (personal)
De Proef Les Deux Brsseurs (personal)

 
Reply With Quote
Old 08-16-2011, 11:06 PM   #24
PurpleJeepXJ
Ah... Leafy Goodness
HBT_LIFETIMESUPPORTER.png
 
PurpleJeepXJ's Avatar
Recipes 
 
Dec 2010
Acworth, Georgia
Posts: 586
Liked 25 Times on 11 Posts


Quote:
Originally Posted by Fantastical View Post
Thanks for the list! Next time I'm down in the states I will pick a few of these up. Can't get **** up here in Canada...

Wait a minute! We get dead guy ale! I never noticed that there was any sediment at the bottom though. How do you harvest it?
Buy a 6pk of beer. Pour all but last inch into glass and drink, do this 6 times. Sanitize bottle neck and lip inside and out. Pour the 6 1" full bottles into a flask with room temp wort. Wort is typically made from extra light DME. I mix mine to a hydro reading of around 1.040. Place on stirplate and start it on a gentle stir for 12-18hrs. Decant solution for several days. Then start over using the yeast from decanting mixed with a new batch of wort. Repeat until you get the desired amount of yeast. That is as simple as I can make it. I cant find it anymore, maybe you will have better luck, but there is a guy from this site that has a coupe youtube videos on yeast starters and decanting that are perfect explanations.
__________________
I support the Sternewirth Privilege... Especially for Home Brewers!!

 
Reply With Quote
Old 08-19-2011, 07:42 PM   #25
barhoc11
Recipes 
 
Dec 2010
Rochester Hills, MI
Posts: 416
Liked 9 Times on 9 Posts


Quote:
Originally Posted by PurpleJeepXJ View Post
Buy a 6pk of beer. Pour all but last inch into glass and drink, do this 6 times. Sanitize bottle neck and lip inside and out. Pour the 6 1" full bottles into a flask with room temp wort. Wort is typically made from extra light DME. I mix mine to a hydro reading of around 1.040. Place on stirplate and start it on a gentle stir for 12-18hrs. Decant solution for several days. Then start over using the yeast from decanting mixed with a new batch of wort. Repeat until you get the desired amount of yeast. That is as simple as I can make it. I cant find it anymore, maybe you will have better luck, but there is a guy from this site that has a coupe youtube videos on yeast starters and decanting that are perfect explanations.
What would be wrong with going directly from a bottle(or 6) to a full starter in a half gallon growler? It seems like the yeast in 6 bottles of beer would be enough to make that happen without having to step it up.

I guess my question is, how do you know when you have enough yeast?

 
Reply With Quote
Old 08-19-2011, 08:44 PM   #26
PurpleJeepXJ
Ah... Leafy Goodness
HBT_LIFETIMESUPPORTER.png
 
PurpleJeepXJ's Avatar
Recipes 
 
Dec 2010
Acworth, Georgia
Posts: 586
Liked 25 Times on 11 Posts


That is a good question... I really am confused about that too. I just keep it going until I can decant about a half inch of yeast in a pint jar. I know how to harvest yeast and make starters according to the suggested sizes in beersmith but I have no idea how to actually know how many yeast are in a volume of a starter other than what is predicted and I guess that is done by someone with a phd.
__________________
I support the Sternewirth Privilege... Especially for Home Brewers!!

 
Reply With Quote
Old 08-19-2011, 09:10 PM   #27
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
 
smokinghole's Avatar
Recipes 
 
Nov 2009
Lucid Dream Land
Posts: 2,915
Liked 130 Times on 107 Posts


Without a counting chamber you can take an educated guess. I forget the guidelines but they're out there.
__________________
Going through life is hard.
Going through life stupid is harder.

 
Reply With Quote
Old 08-19-2011, 09:26 PM   #28
LVBen
Recipes 
 
Jan 2010
Las Vegas, NV
Posts: 1,343
Liked 21 Times on 21 Posts


Quote:
Originally Posted by barhoc11 View Post
What would be wrong with going directly from a bottle(or 6) to a full starter in a half gallon growler? It seems like the yeast in 6 bottles of beer would be enough to make that happen without having to step it up.

I guess my question is, how do you know when you have enough yeast?
The best you can do is estimate. The yeast doubling time (under optimum condition) is 1.5 to 2 hours.

If you have a very large quantity of yeast cells, then you won't get that kind of speed. It might take a whole 24 hours to double.

If you have a small amount of yeast (like the small amount from a few bottles of beer), then you'll get closer to the 1.5 to 2 hours of doubling time.

Under perfect conditions, you could theoretically go from 1 yeast cell to 100 billion yeast cells in just 3 days.

There is usually way more than 1 yeast cell in the bottom of a bottle-conditioned beer, but on the other hand, our yeast is not in perfect conditions.

So, what I do is check to see how long it takes for the starter to drop from the OG to the FG. If it takes longer than a day, I decant the liquid off the top and add fresh wort. I'll do this until I can get the starter wort to drop from OG to FG in just 24 hours.

With the Chimay White bottle, it took me about 1 week, and I replaced the wort 3 times.

Mathematically, using 6 bottles instead of 1 will only save you about 4 hours.

 
Reply With Quote
Old 08-19-2011, 09:37 PM   #29
Bradinator
Recipes 
 
Oct 2008
Calgary, AB
Posts: 655
Liked 25 Times on 22 Posts


I was able to successfully harvest and use yeast from a bottle of Blanche de Chambley and La Fin Du Monde, both from Unibroue, using nothing more than the dregs from the bottle and a can of Malta.

I noticed that Unibroue Brewery beers are not listed and they bottle condition with additional yeast, making them a prime candidate for harvesting.
__________________
"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

 
Reply With Quote
Old 08-19-2011, 09:43 PM   #30
PagodaBrewingCo
Recipes 
 
Jul 2011
victoria, British Columbia
Posts: 54
Liked 4 Times on 4 Posts


I'm pretty sure Unibroue has one specific strain of yeast they use for carbonation though. Could be wrong but they seem to be the same.

I've harvested the yeast from Driftwood's Farmhand Ale, the Unibroue offerings, and the dregs from Cantillon. Won't really know how well that least one worked for a while.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hefeweizen Yeast to Harvest From Commercial Bottle permo Fermentation & Yeast 7 01-11-2014 07:38 PM
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 03:29 PM
Commercial Yeast Harvest Questions Sensei_Oberon Fermentation & Yeast 22 01-05-2011 05:54 PM
Yeast in commercial tap beer? robertbartsch Fermentation & Yeast 5 08-02-2010 06:59 PM
Commercial Yeast - what are good ones to harvest? permo Fermentation & Yeast 5 03-07-2010 09:57 PM


Forum Jump