LuizArgh
Active Member
people,
i'm planning on brewing a belgian dubbel for a homebrew contest. Problem is, we don't have any white labs or wyeast yeasts commercially available here in brazil (liquid yeasts are still lacking on sanitary license), so my only options are:
1) use a dry yeast from fermentis (s-33 or t-58 are the options that come to mind)
2) propagate from a bottle (chimay, rochefort, la trappe and westmalle are the options)
I never took yeast from bottles and from what i'm reading, it's quite complicated and with dubious results. On the other hand, although both s-33 and t-58 are sold has belgian-style yeasts, I read from a lot of comments that they lack the true profile expected for dubbels, tripels and so on.
So, what would YOU do in my place?
If I propagate, my initial idea is to take the dregs off the bottle and put it in my enlemeyer with 400-500 ml of a 1050 SG wort made with only pilsen malt. I do this small-quantity wort by simply grinding the malt in a blender, adding water at saccharifiation-temperature, waiting for about 1 1/2 hour, boiling and cooling it. Is that enough for the yeast to grow or must I do something else?
i'm planning on brewing a belgian dubbel for a homebrew contest. Problem is, we don't have any white labs or wyeast yeasts commercially available here in brazil (liquid yeasts are still lacking on sanitary license), so my only options are:
1) use a dry yeast from fermentis (s-33 or t-58 are the options that come to mind)
2) propagate from a bottle (chimay, rochefort, la trappe and westmalle are the options)
I never took yeast from bottles and from what i'm reading, it's quite complicated and with dubious results. On the other hand, although both s-33 and t-58 are sold has belgian-style yeasts, I read from a lot of comments that they lack the true profile expected for dubbels, tripels and so on.
So, what would YOU do in my place?
If I propagate, my initial idea is to take the dregs off the bottle and put it in my enlemeyer with 400-500 ml of a 1050 SG wort made with only pilsen malt. I do this small-quantity wort by simply grinding the malt in a blender, adding water at saccharifiation-temperature, waiting for about 1 1/2 hour, boiling and cooling it. Is that enough for the yeast to grow or must I do something else?