Post Number: 188
Posted From: 220.127.116.11
|Posted on Sunday, May 11, 2008 - 01:01 pm: ||
Someone brought a bottle of Chimay Cinq Cents last night. After it was poured (down to the last little bit) and being enjoyed, I threw a sanitized stopper in the neck and stuck it in the fridge.
Cleaning up later, I boiled some water, cooled it and poured it into the bottle and stuck it back into the fridge. This morning I can already see the yeast layer settling out.
What do I do next (assuming I haven't already committed some cardinal sin)? I assume I want to feed it? How much should I give it at this next stage?
Post Number: 8864
Posted From: 18.104.22.168
|Posted on Sunday, May 11, 2008 - 04:13 pm: ||
What sin, Dave? The monks have been known for their "hospitality" for centuries. Seriously, the next step would be up to about 500 ml, which is a little small for a 5 gallon batch but within the realm of possibility if you aerate the wort well.
Post Number: 80
Posted From: 22.214.171.124
|Posted on Monday, May 12, 2008 - 05:26 pm: ||
Dave, please post your results. I'm on my second attempt at Chimay reculturing with no signs of success. I suppose the yeast just isn't viable in the bottles I've used (helps my ego) but it makes me wonder about the benefits of bottle conditioning if the yeast are all but dead.
I'm curious if you'll have better luck than me as a beginning yeast rancher.