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Thanks alot for all your replies. -About selling it on Ebay: I understand why some of you would want me to sell it on Ebay but firstly I have no experience at all regarding online selling (especialy on Ebay), and also because as some of you said, it's not that old. I honnestly think that the...

TL;DR : I want to harvest very old yeast from a very old chouffe bottle. Hello everyone, I recently did some work in my grand-parents house. That's when I came upon this old "chouffe" bottle (see attached pictures) I there were alot of floating sediments so I decided to first cold crash it in...

thath's what I've been thinking of when telling this :

-2: some guy invented this rumor. thath's what I've been thinking of when telling this : (quote 2)

Those were hypotheses I don't really know what happenend. I could do that. I am going to think about it. I think it is going to be a big loss of time if I do it in split batches.

I E-mailed the brewery and they told me they didn't use Wyeast 3726. -1: could be because they don't even know it. -2: some guy invented this rumor. -3: Could be a yeast strain very simmilar to the 3726. They also told me to "beware of the nonsense you can encounter in the microbrewery world!"...

Many thanks, At first I thouhgt you were speaking about WLP565 but then I checked the brewery website and found out it was about Wyeast 3726 and I was just about to mail them.Being belgian I hope it is going to be easier to speak to them. Also thank you for the potcast it is certainly be greatly...

ok many thanks

Many thanks for the explanation. Do you think there is a particular reason to why WLP565 tend to stall during fermentation? Is It because it lacks Oxygen ?

Ok great thank you !

Many thanks

Great I hope mine turns out like this ! If I'm not wrong you refermented it in a keg just like you would do in a bottle? Would you recommend this even tho I have all the stuff needed to pressurise it with a sodastream cannister? (I am on a budget and I like cutting expenses here and there so...)

Really? I saw a podcast about pressure sensitivity of WLP565 ( more precisely back-pressure sensitivity). Were the guys wrong about the experiment they made?

If someone want to see the whole recipie h Yes that's what I read online and was wanting to confirm trought this thread thank-you I will let everyone know if it was a success or not when I will be finished :) Thanks for thoses advice they were very precious.

According to what I read Wyeast 3726 is not known to be pressure sensitive and will tend to perform as any ale yeast (I repaet it, I am not an expert and have no experience with this yeast wich is why I am asking for your advice.) Yes this is mainly an experiment to see if dry hopping under...

Thank you ! I was just about to research for that info :) Do you have experience with WYeast3726 ? Edit : It is Wyeast3726 not WLP3726 sorry

You might not have seen it but it's not under pressure at the start. As I've mentionned it before I will put a blowoff tube at the start of the fermentation until day 8 were I am going to had 1 bar of pressure. Thank you though

Thank you, My plan would be to had up 1 bar myself with a sodastream can and then put a spunding valve in order to keep it at 1bar. Don't worry, I know what a dry hop volcano is (I have watched Drhans ;) ). I will also monitor my wort gravity troughout the fermentation in order to be assured...

I know, this is mainly why I'm asking. And this is why I left it 7 days with no pressure in order for those esters to be created. Here, I am mainly putting it under pressure because of the dry-hop (in order to keep those hop aromas) and also for a closed transfer in a keg when I will be finished...

TL;DR: I want to ferment WYEAST 3726 under pressure, how would you recommend me to do it. Hello everyone, Recently I received a fermentasaurus snubnose. I have always brewed in a bucket and I was wanting to go into pressure fermentation. This will be a first time for me with the snubnose...