Can I simply pitch the slurry from a bottle of let's say Saison Dupont? Is it better to make a starter? Also, I don't know if one bottle will be enough for a 5 gallon batch or if 4 bottles is too much. Or if it doesn't matter at all how much I use. Any ideas?
Using yeast from commercial bottles
- Thread starter tottwei
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make a very small, low OG starter. when that's done, begin stepping it up to the proper size for pitching.
i'm currently doing just that with Bell's yeast from 4 bottles of amber. started in a 250ml 1.02 starter, then to a 500ml of the same gravity. next is 500ml of 1.04, then into the 1.5L of 1.04, then i'll pitch that slurry.
it takes some time to grow enough yeast, especially in the first couple starters, but it's a really fun thing to do. lets you spend more time on this great hobby.
i'm currently doing just that with Bell's yeast from 4 bottles of amber. started in a 250ml 1.02 starter, then to a 500ml of the same gravity. next is 500ml of 1.04, then into the 1.5L of 1.04, then i'll pitch that slurry.
it takes some time to grow enough yeast, especially in the first couple starters, but it's a really fun thing to do. lets you spend more time on this great hobby.
TyTanium
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Yup, sure is. Though tent the opening with foil instead of the stopper - you want oxygen in this case to build up your cell count. Give it a good swirl every time you walk by.
A stir plate would be better (constant swirling = more O2), but glass jugs work GREAT.
A stir plate would be better (constant swirling = more O2), but glass jugs work GREAT.
sure is. i'm making a starter w/1098 in a gallon jug later today. just boil your wort in another vessel and transfer it into the jug once it's cooled.
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i always start with a few bottles, but guys do it with one all the time.
BTW, ask all the questions you want/need. when i wanna know about something, i want as many details as i can get!
BTW, ask all the questions you want/need. when i wanna know about something, i want as many details as i can get!
Glad you feel that way because questions keep occurring to me! I really appreciate all the help. This website is by far the best resource I've come across.
I'm obviously new to starters so do I start at 1.02 and then wait a day to up the volume? Then another day before I up the OG and so on?? Or does it depend on bubbler action?
I'm obviously new to starters so do I start at 1.02 and then wait a day to up the volume? Then another day before I up the OG and so on?? Or does it depend on bubbler action?
when making a starter from a package of yeast, 1.040 at the desired volume is fine. when culturing from a bottle, start out small and low grav, say 250ml at 1.020, when that's finished, decant starter beer and pitch slurry into a 500ml of the same gravity. when that's done, decant, and pitch slurry into 500ml around 1.040, when that's really kicking off, add 1.040 wort to top off to the desired level. that should grow the few million cells that were cultured into hundreds of billions of cells ready to make some beer.
the flavor profile of saison dupont doesn't come from the yeast alone but other micro organisms as well. These other micro organisms don't start as quickly as normal Saccharomyces. So when you make a starter of it it is hard to maintain that balance to get the flavors of the saison dupont.
color change, fermentation smell or better yet check the gravity.
periwinkle1239
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I didn't know you could harvest from a Saison Dupont, I assumed they fell into the category of don't waste your time trying...good luck though, let me know if it works and how the brew turns out and maybe I'll try!
i've found that the first starter from harvested yeast is real slow to get going... but it will get going. just keep swirling (stir plate would be better) until the yeast really starts to build up (it'll actually start to look different from the yeast you harvested too), then start stepping it up to pitch volume and gravity. it's a slow process, but well worth it.
dcHokie
Well-Known Member
Saison Dupont does not have Brett/bugs, its fermented using only sacch (retailed as Wyeast 3724 or White Labs 565).
Nice work! That is a finicky yeast to work with, as it usually needs to be warmed up significantly to finish out. Dupont will sometimes use ferm temps as high as 95 degrees.
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