Any tips for culturing commercial yeast?

[MadHomebrewer]

I'm try to culture Bell's house ale strain of yeast for a future brew. This is the first bit of yeast from one can and I have three more cans. I plan to step it up with some low gravity wort. Any tips? I don't have a stir plate, is this still possible? View attachment ImageUploadedByHome Brew1434988162.848583.jpg

 

[Redhawk96]

I am currently doing the same thing. I got the yeast from an Oberon 6-pack.

You will want to start with low gravity wort to get them going. i am going to do something like this:

Make about a 0.5L starter at 1.025 gravity, put on stir plate for 48 hours or so (or shake it frequently). Cold crash for 48 hours, and decant the spent beer (taking a gravity treading to be sure it has dropped and the yeast are active.

Once decanted, I will make another starter of about 1.0L at 1.035 or so, then let it go another 48 hours, cold crash, and decant.

At this point, I will likely stop, as I won't use this yeast until early fall, but if I was going to brew, I would mike a final starter of about 2.0L at 1.035, and follow the same process.

 

[Kent88]

Here is a video of a guy successfully doing that, I'll try not to embed the whole video:
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[Brew_G]

I am currently doing the same thing. I got the yeast from an Oberon 6-pack.

You will want to start with low gravity wort to get them going. i am going to do something like this:

Make about a 0.5L starter at 1.025 gravity, put on stir plate for 48 hours or so (or shake it frequently). Cold crash for 48 hours, and decant the spent beer (taking a gravity treading to be sure it has dropped and the yeast are active.

Once decanted, I will make another starter of about 1.0L at 1.035 or so, then let it go another 48 hours, cold crash, and decant.

At this point, I will likely stop, as I won't use this yeast until early fall, but if I was going to brew, I would mike a final starter of about 2.0L at 1.035, and follow the same process.

Pretty much this.