Has anyone cultured the yeast from the bottom of a bottle of La Chouffe beer? I just poured one, and I see a good bit of sediment at the bottom. I wasn't careful enough with this bottle to culture it -- I *could* I suppose, but there are 3 more bottles in the fridge that I can sanitize before I pour, etc, and have some starter wort ready.
I'd like to brew something like this. I was thinking about pitching Munich Classic yeast because I have some, (I know it's German rather than Belgian), but if the beer really is unfiltered and unpasteurized, the yeast in the bottle should be what they used to ferment it.
I'd like to brew something like this. I was thinking about pitching Munich Classic yeast because I have some, (I know it's German rather than Belgian), but if the beer really is unfiltered and unpasteurized, the yeast in the bottle should be what they used to ferment it.
