I have had success with Youngs 1845,
bottle conditioned beer in the UK.
There is a book called the good beer guide that
usually states when the beer is bottled whether
it has been reseeded with the same yeast used in primary fermentation.
Because it was an experiment I only made 8 Litres
500g medium spray malt 500g dark spray malt
35-50g? east kent goldings, best brew I've made,
turned out similar guinness.
"Spanky" <labtecs@hotmail.com> wrote in message
news:407e4955$0$14771$afc38c87@news.optusnet.com.au...[color=blue]
> Hi Everyone,
>
> As the subject says, how do I do this? I want to extract the yeast from[/color]
an[color=blue]
> imported bottle (Chimay Blue to be precise) and pitch it in my own brew.[/color]
If[color=blue]
> it can be done how much yeast could I expect to get, could I keep[/color]
extracting[color=blue]
> it from each brew or will it deteriorate or change?
>
>[/color]