tko17
Member
- Joined
- Oct 12, 2012
- Messages
- 20
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This question has likely been asked and answered already, but I can't figure out the proper search query to find it. Also not sure if this should be here or in the Wild brewing section. But here it goes.
I recently made a saison by simultaneously pitching wyeast 3711 and dregs from two bottles of (my favorite) Crooked Stave here in Denver.
It's fabulous. Just fricking delicious.
But here's my problem. Both of the beers I used for dregs (Batch 1 and Wild Wild Bret Indigo) are no longer available. So here I sit mourning the fact that the one of the best beers I've made to date will be very very hard to repeat.
So, already knowing the likely answers, I ask my last gasp questions. Is there any way to harvest the yeast from this beer and maintain the blend? Will saccharomyces and brettanomyces get along in a pint jar in my fridge for a few months? If I do harvest and try to repitch, what are the chances of having a similar flavor to the first batch?
Thanks!!
I recently made a saison by simultaneously pitching wyeast 3711 and dregs from two bottles of (my favorite) Crooked Stave here in Denver.
It's fabulous. Just fricking delicious.
But here's my problem. Both of the beers I used for dregs (Batch 1 and Wild Wild Bret Indigo) are no longer available. So here I sit mourning the fact that the one of the best beers I've made to date will be very very hard to repeat.
So, already knowing the likely answers, I ask my last gasp questions. Is there any way to harvest the yeast from this beer and maintain the blend? Will saccharomyces and brettanomyces get along in a pint jar in my fridge for a few months? If I do harvest and try to repitch, what are the chances of having a similar flavor to the first batch?
Thanks!!