HOMEBREW Digest #5784 Sun 30 January 2011

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Culturing Yeast Follow Up ("Joe Dunne")
  RE: Culturing yeast from dregs ("\\-s@roadrunner.com")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 19 Jan 2011 Projected 2011 Budget $3271.04 Expended against projection $ 520.75 Projected Excess/(Shortfall) ($2226.61) As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, Spencer Thomas, and Bill Pierce
---------------------------------------------------------------------- Date: Sat, 29 Jan 2011 09:38:35 -0600 From: "Joe Dunne" <jrdunne at rcn.com> Subject: Culturing Yeast Follow Up Thanks for the responses. As a follow up, it looks as though my attempt is working. I decanted the flask and added some fresh wort on Thursday night. I had some obvious yeast growth activity within 24 hours. I think my main problem was that I was starting with too much wort at perhaps too high a gravity to really get anything going. I did not start with nearly as small a starter as Dave Houseman suggested. But I'll be better prepared next time. My other problem may just be impatience... Anyway, I'm going to brew up a small batch and see how it turns out. It is my understanding that Ommegang bottle conditions with the same yeast they use for fermentation, but we'll know soon. As an aside, I'm quite pleased I've gotten my postings to go through. I had to give up on my hotmail account for posting to HBD as it just didn't want to work. Outlook seems to work just fine. Return to table of contents
Date: Sat, 29 Jan 2011 18:43:59 -0500 From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com> Subject: RE: Culturing yeast from dregs I agree with David Houseman's excellent advice on culturing yeast from bottles. To expand slightly - unless you have a hood and good culture techniques, then culturing in the original bottle is probably safest. Sanitize the entire bottle & churchkey in an iodophor solution, pour off all but the last bit, flame the bottle lip, add a little sterile growth media and seal, shake gently. It's no problem if there is break matter or dead yeast in the dregs. Avoid airborne "pests" by choosing a clean location with little air circulation and use a facemask. Latex gloves dipped in sanitizer ... I've had difficulty getting any growth from certain beers that seem prone to yeast autolysis, OTOH I've also had numerous successful cultures from flltered commercial beers. After culturing up you should ideally plate-out to select a pure strain, but then we're back into the "need a hood & plates & technique" dilemma. At least give the spent growth media a critical sniff/taste test. A separate bottling strain isn't universal, and you'll know if your weizen yeast media tastes like a lager. -Steve Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 01/31/11, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96