Harvesting commercial yeast

[LaramieKing]

When harvesting yeast from commercial beer(in this case sours) is it necessary to do several beers at once or can you pour a couple and keep them in the refrigerator and ad to it as you drink more?

 

[wilserbrewer]

I recently harvested Sierra Nevada Kellerveis, and Long Trail IPA. After pouring the beer off the yeast in 3 bottles, I added 2-3 oz of wort back to each bottle and shook to aerate, sanitized the tops and covered with foil. Let each of those ferment out then combined those dregs to a larger starter. After a few steps I had enough for a five gallon batch, then you have a boatload Much easier than I thought, buy a six pack, get free yeast

Come to think of it, I think sanitized, placed the caps back on, and did my starter the following day.

While you can likely store the dregs, I kinda feel better feeding the yeast ASAP.

 

[serum]

When harvesting yeast from commercial beer(in this case sours) is it necessary to do several beers at once or can you pour a couple and keep them in the refrigerator and ad to it as you drink more?

I've done this with La Chouffe before but nothing sour. I kept adding as I drank but if the yeast at the bottom is stubborn you might need to swill it round with a bit of the starter wort to dislodge it.

I'm not sure if sours will work the same way though, it will depend on what's in there in terms of different yeasts and bugs. I'm not an expert at that!