I will be brewing a Schneider Weiss clone this weekend and after reading Jamil's article in BYO about it, thought it would be fun to try and culture the yeast. I have a few questions....
1) Has anyone successfully done it? (It is the primary strain that they bottle condition with)
2) How long will this likely take? I have about 6 days until I brew.
3) How does this procedure sound?
a. Chill bottle to near freezing.
b. Sanitize outside of bottle.
c. Open bottle and decant 7/8 of the beer off the sediment layer.
d. Pitch a small amount of low gravity (1.020) wort into the bottle and cover with aluminum foil.
e. Let sit for a day.
f. Pitch the whole culture into a full bottle size of mid-gravity wort (1.030).
g. Let sit for two days day.
h. Chill culture to flocculate yeast.
i. Decant beer off top of yeast layer.
j. Pitch yeast into a 1.75 quart starter of 1.040 gravity wort.
k. Ferment out as long as possible.
l. Chill starter decant and pitch yeast layer to final beer.
4) I have an air pump that I used for the starter I made this week and it worked like a champ. Should I continually aerate a bottle culture?
Any other tips? Is this too short a time? My fall back is just to use the Weihenstephaner yeast if this falls through.