How to culture up yeast from bottle conditioned beers

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

  1. Jun 20, 2017 #81

    Ajhutch

    Ajhutch

    Ajhutch

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    I've just done step 2 with dregs from two bottles of Chimay Blue. I'm doing it in a brown PET bottle so I can't really see a lot yet but I'll switch to clear fizzy drink bottles for the next step. I should end up with a decent amount of yeast, I'm planning a 10 litre batch with an OG around 1.070, which from the info you gave me on volumes should be fine.


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  2. Jul 31, 2017 #82

    Ajhutch

    Ajhutch

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    I've done five steps over the last few weeks, consolidated them and I've got this much. Does that look about right? I appreciate there's a lot of factors that make this sort of question difficult to answer but I suppose I'd rather be safe than sorry and could easily do another step before I get the chance to brew.

    [​IMG]


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  3. Jul 31, 2017 #83

    MyQul

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    What size bottle is that? 2L?
     
  4. Jul 31, 2017 #84

    Soton

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    Are you using a stir plate?
     
  5. Jul 31, 2017 #85

    Ajhutch

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    Yes, 2 litre. That would have been a good piece of info to give you initially!


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  6. Jul 31, 2017 #86

    Soton

    Soton

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    For get the question about a stir plate, I didn't realise this thread was for non stir plates
    If each time you step up you get more yeast you must be going in the right direction, I would imagine without a stir plate it will take a little longer
     
  7. Jul 31, 2017 #87

    MyQul

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    I'm surprised at how little yeast you have considering you followed the guide and did 5 steps. But there are quite a lot of factors that could accout for this

    I dont think you have enough there tbh . Normally you should have 2 bottles looking like that. I would do another 2L- 2.5L step up with that amount you have
     
  8. Jul 31, 2017 #88

    Ajhutch

    Ajhutch

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    Cool, thanks. I probably didn't do enough swirling!


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  9. Aug 3, 2017 #89

    Ajhutch

    Ajhutch

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    I've done as you suggested and fermented out another 1.040 wort, chilling down now mainly so I can check the amount of yeast. I'm going to brew on Sunday and pitch Monday. Fingers crossed! I've got some spare dry yeast appropriate to the style if all goes badly wrong.


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