Thursday, November 08, 2007
Have you ever thought of cloning your favorite beer's yeast? Personally, I have never given it a thought but I had a reader ask me I knew how to culture yeast from a bottle. I found this article from Brew Your Own and it explains it better than I could. Enjoy.
|Yeast Culturing from Bottles: Techniques||Sep, 2005|
|by Chris Colby|
|Not every yeast strain is available at your local homebrew shop. For some, you need to hit the bottle. Everything you need to know about how to round-up yeast from a bottle-conditioned beer.|
A wide variety of brewers yeasts are available to homebrewers these days. But sometimes the particular strain you want isn’t commercially available. However, it might be possible to culture it from a bottle-conditioned beer.
Most commercial beers are filtered, and some are flash pasteurized, before bottling and do not contain yeast. However, some brewers bottle-condition some of their beers. Often, the brewer will advertise this fact on the label of those products. If not, the tell-tale layer of sediment on the bottom of the bottle indicates a bottle conditioned beer.
Keep in mind, however, that some brewers use a different strain of yeast for bottle conditioning than they do for primary fermentation. The yeast on the bottom of most Bavarian hefeweizens, for example, is a standard lager strain. Franziskaner, for example, is bottled with a bottling strain, not a hefeweizen strain. One exception to this rule is Schneider Weisse, which evidence suggests is bottled with its fermentation strain. British bottle-conditioned beers, more often than not, are conditioned with their fermentation strain. To give one example, Fuller’s 1845 reputedly is conditioned with its fermentation strain.
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