HOMEBREW Digest #5783 Fri 28 January 2011

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  RE: Culturing yeast from dregs ("David Houseman")
  Culturing yeast from dregs ("Mike Maag")
  RE: Culturing yeast from dregs ("Mike Patient")

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---------------------------------------------------------------------- Date: Fri, 28 Jan 2011 06:54:10 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Culturing yeast from dregs Joe, I've cultured yeast from bottled beer just a few times. Generally it just didn't seem to be worth it and often the yeast used to bottle is not the same as the yeast used to ferment the beer. Lager yeast is often used for bottling. I've done two things. One is to culture yeast on a plate of agar and then take sample of yeast that grows and begin to grow this up, starting with 5ml. I have also just take the dregs and grown them up directly. After pouring off the beer, I added maybe 20+ml to the bottle, shook it up and then put on an airlock. After that fermented, added 50+ml to the bottle and let that ferment. Then, or after the next addition I poured out the yeast and added to a larger flask. Key is growing up yeast is small increments, 5ml, 25ml, 50ml, 100ml, 250ml, 500ml, 1L, 2L. Don't try to jump too far to fast. There may not be many viable yeast cells in the bottle so treat that almost like you would if you were taking a loop of yeast off a plate. David Houseman Return to table of contents
Date: Fri, 28 Jan 2011 06:02:39 -0600 From: "Mike Maag" <mikemaag at comcast.net> Subject: Culturing yeast from dregs Joe is looking for any recommendations on culturing yeast from the dregs in a bottle. Hey Joe, I have cultured dregs from PranQster several times. I have a PranQster clone on tap now. I have only tried culturing dregs from Belgian styles brewed in the U.S. I have not tried the Ommegang yet. I suggest flaming the rim of the bottle before pouring the dregs. Also, I would boil the yeast nutrient with the DME. It is said some breweries use a different yeast strain for bottling, after filtering the beer. I always let the starter yeast drop clear, pour off most of the liquid, and add more boiled and cooled DME & nutrient. Always taste the beer poured off the starter each time. If it tastes good, it is good. Cheers, Mike Maag, Shenandoah Valley Brewing beer & tying flies Return to table of contents
Date: Fri, 28 Jan 2011 11:44:23 -0500 From: "Mike Patient" <mpatient at rta.biz> Subject: RE: Culturing yeast from dregs I wouldn't be so sure you are reviving the yeast you are interested in. A lot of times, and especially with Belgian beers, the yeast the brewer uses to bottle with is not necessarily the yeast they brew with. A lot of times it can be generic yeast, another different characteristic yeast, or even champagne yeast. Breweries do this to keep their yeast to themselves. I wouldn't be surprised if you tried to revive some champagne yeast and brewed with that, homebrew bottles would have the yeast they used in them. Like you said, it is possible, but is it worth it? You may not be getting what you think, it is all brewery dependent. Mike Return to table of contents
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