I was talking to my local home brew shop guy yesterday and he told me that
many brewerys, including Chimay, use one yeast to ferment the beer but they
then filter out that yeast before bottling and use a different strain for
carbonation. All of this means that even if you do manage to culture some
of the yeast it won't be the right one to get the same flavour! Bugger.


"Nixje" <nixje_2000@yahoo.com> wrote in message
news:407f9cfc$0$67511$ee9da40f@news.wanadoo.nl...[color=blue][color=green]
> > Actually, honey (as well as sugar)is deficient in the nutrients yeast
> > need. That's why it takes meads and beers with honey in them so much
> > longer to ferment. The best way to culture yeast from a bottle is with
> > a low OG malt wort.
> >
> > ------------->Denny
> >
> > --
> > Life begins at 60 - 1.060, that is.
> >
> > Reply to denny_at_projectoneaudio_dot_com[/color]
>
> Ok Thanks for the tip!
>
>[/color]