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