I know it's a living culture and I can't make it from scratch, but
I am interested if it's possible to harvest a new yeast culture out
of kraeusen. Somewehere on webI read about old trappist brewers
who were knowledgable enough to collect kraeusen and grew a new
culture whichwas also improvimg a taste with each new generation of
their kraeusen cultured yeast. What's the procedure called ? Please
can someone point to a web page which explain the process, or
explain such yeast harversting. I was searching sites [url]www.byo.com[/url]
and [url]www.reelbeer.com[/url], and could not find anything related about
usefull purpose of collecting kraeusen.

Thank you.

R.F. wrote:
[color=blue]
> I know it's a living culture and I can't make it from scratch, but
> I am interested if it's possible to harvest a new yeast culture out
> of kraeusen. Somewehere on webI read about old trappist brewers
> who were knowledgable enough to collect kraeusen and grew a new
> culture whichwas also improvimg a taste with each new generation of
> their kraeusen cultured yeast. What's the procedure called ? Please
> can someone point to a web page which explain the process, or
> explain such yeast harversting. I was searching sites [url]www.byo.com[/url]
> and [url]www.reelbeer.com[/url], and could not find anything related about
> usefull purpose of collecting kraeusen.
>
> Thank you.[/color]


Hey, it's as easy as bottling the trub. I didn't know there was a science
or tradition to it or anything. Just be careful and start with clean
bottles. It's just the sediment that collects after your primary
fermentation, and after you bottle it, keep it refrigerated. That way it
won't spoil. You should get two or three bottles out of five gallons.
Good luck,
-gc

"R.F." <feranija@net.hr> a écrit dans le message de
news:ffis02-dk.ln1@user.uni-berlin.de...[color=blue]
> I know it's a living culture and I can't make it from scratch, but
> I am interested if it's possible to harvest a new yeast culture out
> of kraeusen. Somewehere on webI read about old trappist brewers
> who were knowledgable enough to collect kraeusen and grew a new
> culture whichwas also improvimg a taste with each new generation of
> their kraeusen cultured yeast. What's the procedure called ? Please
> can someone point to a web page which explain the process, or
> explain such yeast harversting. I was searching sites [url]www.byo.com[/url]
> and [url]www.reelbeer.com[/url], and could not find anything related about
> usefull purpose of collecting kraeusen.
>
> Thank you.[/color]

This is not kraeusen harvesting but harvesting yeast from the trub after a
batch is finished
[url]http://www.wyeastlab.com/hbrew/hbyewash.htm[/url]
--
Altair (:-o)>=® (supprimer/remove nospam@ pour répondre/to reply)
Définition :
Cellulaire : Appareil qui permet aux gens de croire qu'ils communiquent
puisqu'ils parlent.
Cellphone: Device that allow people to think they are communicating because
they are talking.

On Sun, 05 Sep 2004 23:01:35 +0000, R.F wrote:
[color=blue]
> I know it's a living culture and I can't make it from scratch, but
> I am interested if it's possible to harvest a new yeast culture out
> of kraeusen. Somewehere on webI read about old trappist brewers
> who were knowledgable enough to collect kraeusen and grew a new
> culture whichwas also improvimg a taste with each new generation of
> their kraeusen cultured yeast. What's the procedure called ? Please
> can someone point to a web page which explain the process, or
> explain such yeast harversting. I was searching sites [url]www.byo.com[/url]
> and [url]www.reelbeer.com[/url], and could not find anything related about
> usefull purpose of collecting kraeusen.
>
> Thank you.[/color]

I do this all the time. I ferment in wide-mouthed vessels, so I just
sanitize a spoon, dip in there and scoop some out. I don't take a lot --
usually just about enough to 2/3 fill an old White Labs vial. I store
these in the fridge and use them as the basis for starters.

Some yeasts are better for this than others. WLP001, for instance, is a
very good top-cropper. It all floats to the top after fermentation and is
easily harvested. Safale S-04, on the other hand, sinks like a stone and
sets like concrete in the bottom, so if you want to harvest it you have to
get in half way through the fermentation. Of course, there's not much
point harvesting a dried yeast strain because it's so cheap to buy more.

Rodd