Boerderij_Kabouter
Well-Known Member
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.
Thanks
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.
Thanks