Culturing Trillium Yeast

[marc1]

Has anyone tried culturing the yeast from cans of Trillium? There should be yeast in there, I think I'm going to give it a try.

 

[joehoppy]

Should be WL 007 Dry English Ale

 

[marc1]

Where did that strain information come from? Is that a best guess or confirmed with the brewery? Thanks!

 

[cegan09]

Should be WL 007 Dry English Ale

source?

 

[joehoppy]

I believe this has been confirmed with owner JC.

 

[cegan09]

I believe this has been confirmed with owner JC.

I can't find reference of this, but I can find statements that they use a mixture of a number of yeasts cultured from other commercial breweries.

 

[day_trippr]

ffs, Trillium Brewing has like a hundred different recipes.
One of them was actually named "Trillium", and being as it's a saison/farmhouse ale, there's a vanishingly small chance the yeast used was wlp007

So, was the OP looking for "Trillium" yeast - or just some random yeast that Trillium Brewing uses?
Which could be darned near anything, given their repertoire...

Cheers!

 

[marc1]

ffs, Trillium Brewing has like a hundred different recipes.
One of them was actually named "Trillium", and being as it's a saison/farmhouse ale, there's a vanishingly small chance the yeast used was wlp007

So, was the OP looking for "Trillium" yeast - or just some random yeast that Trillium Brewing uses?
Which could be darned near anything, given their repertoire...

Cheers!

I forgot they had funky beer - I've only been there a couple of times and what I've tried was the Northeast Pale Ale / IPA stuff. So that's what I'm asking about. I've seen lots of speculation about what yeast they use for it, but nothing about whether anyone has cultured up some yeast from their cans to try out.

 

[marc1]

Here the brewer states that they use a very flocculant strain of yeast:
https://www.beeradvocate.com/community/threads/northeast-pales-ipa-dipa.319817/#post-3935820
This leads me to believe that they have one house strain that they use for NE IPA style beers.

 

[cegan09]

Short answer you can probably build some up. I'd use at least two cans. Let them sit in the fridge undisturbed for a couple days. Slowly pour out 70% of the beer into a glass, then swirl the rest and pour into a low volume low gravity starter (1.020-1.030). Leave it on a stir plate for a couple days. The only commercial yeast I've ever harvested so far is Allagash, and it took a solid 30 hours to really get going, but once it did it went nuts.


Have at it, playing with stuff like this is fun.