Any of these bottled yeasts worth saving?

[KyleWolf]

Hey everyone,

so I made a haul the other day and ended up with a bottle or two of the follow beers.

Unibroue Trois Pistoles
Unibroue Ephemere
Unibroue La Fin du Monde
Ommegang Whitte
Ommegang Abbey Ale
and finally, Sprecher Triple Abbey ale

All of which are bottle conditioned. I am wondering if any of these yeasts would be worth culuturing up and saving in a yeast bank. I know the La Fin du monde is a special yeast blend so I am mildly interested. And I have a soft spot in my heart and on my palate for abbeys, hence the sprecher and Ommegang.

Let me know what you think.
Thanks
kyle

 

[bknifefight]

I cannot speak on whether or not the bottling yeast was the same as the fermenting yeast for any of those, but I think it is always a good idea to have Belgian yeasts on hand

 

[KyleWolf]

you have a very valid point bknifefight. I didn't think of that.

 

[bknifefight]

It may be worth e-mailing the breweries about the in bottle yeast, but I say keep as much of it as you can!

 

[Beer_Guy]

It may be worth e-mailing the breweries about the in bottle yeast, but I say keep as much of it as you can!

+1
I sent Spoetzl Brewery an email a while back about their bottled conditioned Hefewiezen beers’ yeast.

Here is their response…

Thank you for your interest in Shiner Beers, and for supporting our little brewery. The yeast is a proprietary strain of Sacchromyces Carlsbergensis varian Spoetzl.

Notice she did not say anything about it being a different strain than the brew was fermented at. I may just do a small batch and taste the results. Might be good. I know their Hefewiezen was nice.

 

[DBear]

I have reused the Ommegang Witte with great results. 750ml bottle steped up 400ml (3days), decant and pour into 800ml (1day), decant and pour into 1600ml (1day) with a pitcfh Pitched to a 1.060 belgian blonde fermented at 74F. Great belgian profile.
I have read posts where the concensus is to do more steps in smaller increments. I chose my steps based on impatience and the fact that my bottle shop turns over Ommegang beers very quickly so I assumed freshness.

 

[KyleWolf]

Thanks DBear, I will remember that. I will probably only go up to the 400 or 800 mL starter as I am not looking to use this as a direct pitch, but to make aliquots of the yeast and freeze it down for my bank. But I will remember your directions when it comes time to make my starter for the actual beer...Maybe I can start that yeast now and store some away and use the rest next week when I brew my Lemongrass wheat...it is either that or I use my Wyeast 3638

 

[Potter1]

Thank you for your interest in Shiner Beers, and for supporting our little brewery. The yeast is a proprietary strain of Sacchromyces Carlsbergensis varian Spoetzl.


If I am not mistaken, Sacc. Carlsbergenis is the lager yeast family, so probably not the same fermenting strain for the hefe, which is usually an ale strain Sacc. Cervesa