Commercial Beer Yeast Harvest List

[BrewDawg79]

I'm not sure. I sent a couple e-mails and some Facebook messages, but never heard anything. What I can speak to is that whatever it is I cultured, makes some tasty beer. Turned out a couple fruity/funky Saisons so far. Just finished a split batch where I pitched Wyeast 3711 and the Birra strain and fermented them side by side. I just bottled it this past Saturday so it'll be a little bit before I can compare them.

How'd this turn out? I'm interested in potentially harvesting Prairie dregs.

 

[tgmartin000]

How'd this turn out? I'm interested in potentially harvesting Prairie dregs.

Prairie uses brett and wine yeast at bottling, I asked them specifically about this beer.

 

[m00ps]

I got a bunch of prarie dregs in a mixed sour culture. Did this before I realized wine yeast was in the mix. But I dont think its one of those "killer" strains that would mess up a beer fermentation. The sour mixture can easily ferment decently strong starter wort down to normal beer levels so either the wine yeast got outcompeted, or its not preventing all the brett (and possibly sacch) in there from doing its thing

I'd harvest it if you are interested in using it for a secondary or something

 

[jt21150]

Does anyone know if this list has been updated?

 

[mattrox]

Coopers Pale Ale, Stout, Mid Strength and Sparkling Ale all use the same yeast. Sparkling Ale is higher alcohol so the yeast isn't in quite as good condition.

I have harvested from Pale Ale and been successful. Dregs from 6 bottles rinsed out with cooled boiled water. 500mL starter at 1.020 then stepped up to 2L of 1.040.

 

[oceanic_brew]

Saison Brett | Les Trois Mousquetaires

Confirmed from the brewery. Stepping up some dregs right now.

 

[ain]

Chimay Dorée
https://img.saveur-biere.com/img/p/4167-17446-v4_product_img.jpg

Utilised for 2 Doubbels, one Baltic porter and one Tripel batches up to 8.5ABV. Seems that Chimay uses same yeast strain on all beers.

 

[Apimyces]

I'd imagine any brewer who doesn't want to be copied would use different bottling yeasts than fermentation yeast.

 

[ain]

Imagination is, indeed, a wonderful thing.
But considering the Chimay process in which there is only one fermentation step of only 3 days, it is very difficult to imagine that the final unpasteurised product would contain small enough amounts of the valuable yeast strain to prevent it's use by an interested party.

 

[Apimyces]

When did I ever say anything about Chimay? I've never even heard of it before.

If imagination is a wonderful thing, what can be said of lacking any? Many obvious don't care or don't fear others "stealing" their yeasts. That doesn't mean none do, and that these have no options. Honestly I don't even see how the number of days has anything to do with it anyways, even with highly flocculent strains there'll still be yeasts in suspension no matter how long to age it or how often you rack it.

Pasteurisation is one means of preventing yeasts from being usable, it's not the only one (and I don't see on the bottle any mention of it not being so, though I really don't care). Sterile filtration is another. And then there's a handful of means that don't remove the original yeast in any way, but who offer a mix that will simply not yield the same results if used in the primary (ex: adding brets for the bottle conditioning).

 

[HoosteezMorgan]

I'm hoping new belgium fat tire brown ale really is bottle conditioned or I just wasted a third of a bottle and some wort trying to make a starter from it

 

[tgmartin000]

I'm hoping new belgium fat tire brown ale really is bottle conditioned or I just wasted a third of a bottle and some wort trying to make a starter from it

New Belgium does not bottle condition their beers anymore, but I've heard of people trying to bottle harvest. Not sure how it turned out, though.

 

[LLBeanJ]

New Belgium does not bottle condition their beers anymore, but I've heard of people trying to bottle harvest. Not sure how it turned out, though.

I believe their bottled brews are pasteurized, but the canned brews contain live yeast.

 

[rtstrider]

I contacted Tucher and they said none of their yeast is harvestable. Here's the email they sent me

Thank you very much for your kind email. We are very happy to hear that you like our Tucher Helles Hefeweizen so much that you want to use our yeast. I am sorry but the yeast in our bottles is not viable anymore. Not many breweries have a bottle-fermentation these days and therefor the yeast cannot be cultivated anymore. The majority of the homebrewers here buy the yeast online (it’s dried and ready to use). We wish you good luck for your next homebrewing sessions!

Many greetings from Nürnberg!

Best regards / Mit freundlichen Grüßen
Ines Filipovic
Im Auftrag für die Exportabteilung/ Vertrieb International der Tucher Bräu

TUCHER TRADITIONSBRAUEREI
Tucherstraße 10
90763 Fürth
phone: +49 911/9776-102
fax: +49 911/9776-98102
www.tucher.de