Hi I did it with the yeast on the bottom of a bottle of Chimay Triple, i
made 3 testtubes of sugar water and just added the yeast to that, put a
little plug of cottonwool on top to keep the bad stuff out. After a week or
so there was a constant bubble formation and i think there was also some in
crease in biomass, but that was pretty hard to see.I made a very small (4,5
liters) batch of cider with that yeast, just dumped it all in. And it worked
allright. Am trying to grow the yeast from a bottle of Chimay Grand Reserve
right now on honey water, should be better because of extra nutrients in the
honey, but it still isn't working :(

Nix
"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]

Nixje wrote:[color=blue]
>
> Hi I did it with the yeast on the bottom of a bottle of Chimay Triple, i
> made 3 testtubes of sugar water and just added the yeast to that, put a
> little plug of cottonwool on top to keep the bad stuff out. After a week or
> so there was a constant bubble formation and i think there was also some in
> crease in biomass, but that was pretty hard to see.I made a very small (4,5
> liters) batch of cider with that yeast, just dumped it all in. And it worked
> allright. Am trying to grow the yeast from a bottle of Chimay Grand Reserve
> right now on honey water, should be better because of extra nutrients in the
> honey, but it still isn't working :([/color]

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

Thanks for the tips, at least I know that it can be done.


"Denny Conn" <me@privacy.net> wrote in message
news:408A8CCE.F8FE3831@privacy.net...[color=blue]
> Spanky wrote:[color=green]
> >
> > I can get Chimay from the larger bottle shops locally but I don't know[/color][/color]
if I[color=blue][color=green]
> > could be bothered going to all the effort of culturing it.[/color]
>
> Your choice, of course, but culturing the yeast isn't much more
> difficult than making a starter for a batch, which I always do.
>
> --------->Denny
>
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us[/color]