How to culture up yeast from bottle conditioned beers

Discussion in 'Beer Brewing "How-To" Guides' started by MyQul, May 23, 2015.

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  1. May 20, 2016 #41

    Covrich

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    It was actually very drinkable:lol: It had al almost a slightly sweet breadiness to it.. I did pour most of it away but you got to try em, all in the name of science!!
     
  2. May 20, 2016 #42

    MyQul

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    Did you get and soft fruityness? I did
     
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  3. May 20, 2016 #43

    Covrich

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    I def had a little tang to it, tbh I cannot remember too much it was hours ago but it had a nice smooth finish, the smell coming out the starter now from the ton foil is really nice..

    In a week or two I will try the wye valley from butty bach I might try that on a golden english ale for the summer/ late summer
     
  4. May 20, 2016 #44

    MyQul

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    My next yeast is probably going to be WLP002 as I want to do a London Pride clone
     
  5. May 20, 2016 #45

    Covrich

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    I used a Wyeast London Ale III I think it will be similar to that although that was the boddingtons yeast.

    Simiar to SN in that is a bit sweet and fruity but different..

    You could spent a fortune and a lot of time experimenting with all these yeasts..
     
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  6. May 20, 2016 #46

    MyQul

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    You right but even though they're about �£6.50 over 40 pints that only adding 16p onto your cost per pint and you can reuse it (almost indefinately if you use the right methods)
    I think WYeast 1968 ESB is the same as WLP002. I bought WLP001 with my last order from GEB and will be putting it into my tomorrows pseudo lager
     
  7. May 20, 2016 #47

    Covrich

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    You growing your WLp001? since 05 is a pretty commonly used strain.. I have thought about just having a stock and just splitting and using that, or is it more to do with the worry about the peachy? I have never had that with 05 although i tend to brew it 18-20 and maybe teh odd slip up to 22.. My pseudo was about 16-18 and I still detected nothing, but different people taste different things.
     
  8. May 20, 2016 #48

    MyQul

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    I'm going to overbuild the starter. I going to use it as a as warm weather yeast (as well as for pseudo lagering) seeing as it can stay clean up to 25C or so. Yeah, I've read at the top end US-05 can get peachy but WLP001 wont
     
  9. May 21, 2016 #49

    jeg3

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    I've got a London Pride clone conditioning which was brewed with Fullers yeast cultured from a bottle of Bengal Lancer.

    Lovely beer and a really good yeast. It dropped so rapidly on day 3 after pitching I thought it had stuck.
     
  10. May 21, 2016 #50

    jeg3

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    I've got a London Pride clone conditioning which was brewed with Fullers yeast cultured from a bottle of Bengal Lancer - supposedly the same yeast as WYeast 1968 and WLP002.

    Lovely beer and a really good yeast. It dropped so rapidly on day 3 after pitching I thought it had stuck.
     
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  11. May 21, 2016 #51

    MyQul

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    Have you tried a control sample? Did it taste like LP. Which receipe did you use? I'm going to use the one in BYOBRA
     
  12. May 21, 2016 #52

    jeg3

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    Here's the recipe:

    http://www.thehomebrewforum.co.uk/showthread.php?t=62781

    I formulated the recipe myself but then realised it was quite similar to Greg Hughes' from his book.

    I wanted to use up the torrified wheat I had and thought a pale + crystal mash would be nice.

    It's got the complex flavours of LP, but needs another week or so yet before I have a pint
     
  13. May 21, 2016 #53

    MyQul

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    Looking at your receipe the BYOBRA has more crystal in it 120g more. I have a brew similar the London Bitter by GH (the version with 400g crystal rather than 200g but I used caramunich for most of the crystal addition instead) in my FV fermenting at the mo but I used Bobek and Wyeast 1469
     
  14. Oct 25, 2016 #54

    Leon103

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    Just re-read this thread ready for future brews. Got a few yeasts sitting in bottles that I want to harvest. How long can I keep the starter in the fridge? Say I stop at step 4 and store in the fridge and then do step 5 a few days before brew day?
     
  15. Oct 26, 2016 #55

    MyQul

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    You could keep step four in the fridge for a max of about two weeks before you need to do step 5. You could keep step four in the fridge for long than two weeks but depending on how long you kept it for you'd need to do a 6th step to build the cell count back up
     
  16. Oct 27, 2016 #56

    Leon103

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    Thanks for the tip.
     
  17. Nov 30, 2016 #57

    Leon103

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    I have done all 5 steps but didn't fret round to brewing last Sunday so I placed the bottles back in the fridge. Do I need to do another starter for a brew on Saturday
     
  18. Nov 30, 2016 #58

    MyQul

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    No. It'll be fine for two weeks in the fridge. What yeast did you culture up btw
     
  19. Nov 30, 2016 #59

    Leon103

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    Vermont. Goes off like a rocket each time.
     
  20. Jan 13, 2017 #60

    Gazmond

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    Was planning on trying to harvest some yeast from a few bottles of proper job I have sat in the fridge but I already have the next couple of brews sorted so i was planning on culturing it up and then storing. Has anyone done this straight from culture? Should I just get to step 5, let the starter ferment out, plonk it all in some mason jars and then put it in the fridge and build another starter when it's brew time?

    Also is it wise to put yeast from multiple bottles into the same initial starter or keep them seperate? Finally has anyone kept the bottles for a length of time before putting them into the initial starter? Some mice attacked the remnants of my DME and I won't be able to get any until tomorrow, could I recap the bottles once I've poured them and then start it off tomorrow? If this doesn't sound sane I'll try and resist and keep a bottle back for tomorrow :)
    Thanks in advance for any advice!
     

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