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Brews & Views Bulletin Board Service * Brews and Views Archive 2011 * Archive through April 28, 2011 * Waste of time? < Previous Next >

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Bierview
Advanced Member
Username: Bierview

Post Number: 944
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Sunday, February 27, 2011 - 10:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Does Duvel use the Duvel strain in their bottles or is a neutral yeast added at bottling time?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12631
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Monday, February 28, 2011 - 12:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Duvel is reportedly bottled with the primary strain, although I have never tried to culture it and have no idea how healthy it would be. The Duvel yeast is also available as Wyeast 1388 or White Labs WLP570.
 

Bierview
Advanced Member
Username: Bierview

Post Number: 945
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Monday, February 28, 2011 - 12:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used both 1388 and WLP570 but wanted to try some from the bottle. I have some on a stir plate right now. 14 hours and no signs of life. How long should I let it spin?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12632
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Monday, February 28, 2011 - 12:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Duvel is a high gravity beer, and you don't know how long it has been after it was bottled. The yeast is not going to be particularly healthy. Myself, I would have added no more than 50-75 ml of starter wort to the dregs in the bottle, covered with a piece of sanitized foil and then waited 4-5 days or even longer. The next step up would be to 500 ml on a stir plate, and finally to my pitching volume.

Yeast culturing requires patience.
 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 2299
Registered: 10-2002
Posted From: 141.232.1.1
Posted on Monday, February 28, 2011 - 01:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cultured it from the bottle onnce. Easy. Staved stuff on the bottle filled half way with wort, covered shook the crap out of it, covered with saran wrap, came back a week later and added the content of the bottle to a 2 liter bottle of wort, covered, shook the crap out of it, covered top with saran wrap, and walked away. In a week I had a nice coating of yeast on the bottom and some specks of white on the top (very small amount) that suspect is the other good stuff in there. I did not get to use the yeast because I ran into time contrainst that stopped my brewing for a couple of months so I can not tell you how it turned out.

Doug
 

Bierview
Advanced Member
Username: Bierview

Post Number: 946
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Monday, February 28, 2011 - 03:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Since I did not start in the bottle and have it on a stir plate, should I just continue to wait or discard it.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12633
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Monday, February 28, 2011 - 04:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You don't have a lot to lose. Wait 4-5 more days and taste a portion of the liquid. If it's still sweet and worty, then the yeast didn't survive. If it tastes vaguely like a Duvel, then you had success and you can continue.
 

Bierview
Advanced Member
Username: Bierview

Post Number: 947
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Monday, February 28, 2011 - 05:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What are some commercial varieties that are bottle conditioned where the yeast is not quite so delicate and can be more easily started.
 

Bierview
Advanced Member
Username: Bierview

Post Number: 948
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Monday, February 28, 2011 - 05:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill,
On or off the stir plate for the next few days.
 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 2300
Registered: 10-2002
Posted From: 141.232.1.1
Posted on Monday, February 28, 2011 - 05:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chimay Red
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12634
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Monday, February 28, 2011 - 05:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Assuming you have a sufficient volume to stir, I would leave it on the stir plate at this point.

I have successfully cultured the secondary yeast (with Brettanomyces) from a bottle of Orval, and the primary yeast (the same strain is used for bottling) from a bottle of Unibroue's Maudite. I also cultured the yeast from a bottle of Coopers Sparkling Ale from Australia, which was quite easy.

(Message edited by BillPierce on February 28, 2011)
 

Bierview
Advanced Member
Username: Bierview

Post Number: 949
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Monday, February 28, 2011 - 05:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Call it beginners luck but two years ago I cultured from a bottle of Duvel and made 3 great 5 gallon batches.
 

Bierview
Advanced Member
Username: Bierview

Post Number: 953
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Wednesday, March 02, 2011 - 12:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I took the flask off of the stir plate to see if anything would settle out. Although you can't see the bottom, there is a nice bit of yeast. Do you suggest that I put this back on the plate or let it sit a while longer, decant and add fresh wort?
 

Bierview
Advanced Member
Username: Bierview

Post Number: 954
Registered: 03-2003
Posted From: 69.125.118.54
Posted on Wednesday, March 02, 2011 - 12:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12645
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Wednesday, March 02, 2011 - 01:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wait until the yeast flocculates and settles to the bottom. Then step up the starter to your pitching volume.