Hi Everyone,

As the subject says, how do I do this? I want to extract the yeast from an
imported bottle (Chimay Blue to be precise) and pitch it in my own brew. If
it can be done how much yeast could I expect to get, could I keep extracting
it from each brew or will it deteriorate or change?

> Actually, honey (as well as sugar)is deficient in the nutrients yeast[color=blue]
> 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!

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]

On Sun, 18 Apr 2004 13:01:44 +1000, "Spanky" <labtecs@hotmail.com>
wrote:
[color=blue]
>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.[/color]

Hi

I made that mistake once. I cultivated the yeast from a bottle (I
forget which) and used that for my homebrew - it tasted revolting!!!

Regards
KGB

Spanky wrote:[color=blue]
>
> 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.[/color]

But many of thewm _do_ use the same yeast. I know for a fact that
Chimay does, for example, in spite of what your LHBS told you. They've
acknowledged they use the same yeast, and I've bottle cultured Chimay
yeast many times. Rogue's Pacman yeast can be gotten from a bottle of
Shakespeare stout.

--------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

I don't suppose customs would be too happy if you were to send me some of
that cultured yeast????


"Denny Conn" <me@privacy.net> wrote in message
news:4083F691.1E065FF9@privacy.net...[color=blue]
> Spanky wrote:[color=green]
> >
> > I was talking to my local home brew shop guy yesterday and he told me[/color][/color]
that[color=blue][color=green]
> > many brewerys, including Chimay, use one yeast to ferment the beer but[/color][/color]
they[color=blue][color=green]
> > then filter out that yeast before bottling and use a different strain[/color][/color]
for[color=blue][color=green]
> > carbonation. All of this means that even if you do manage to culture[/color][/color]
some[color=blue][color=green]
> > of the yeast it won't be the right one to get the same flavour! Bugger.[/color]
>
> But many of thewm _do_ use the same yeast. I know for a fact that
> Chimay does, for example, in spite of what your LHBS told you. They've
> acknowledged they use the same yeast, and I've bottle cultured Chimay
> yeast many times. Rogue's Pacman yeast can be gotten from a bottle of
> Shakespeare stout.
>
> --------->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]

Spanky wrote:[color=blue]
>
> I don't suppose customs would be too happy if you were to send me some of
> that cultured yeast????[/color]

Probably not! Are you somewhere you can't get these beers?

---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

I can get Chimay from the larger bottle shops locally but I don't know if I
could be bothered going to all the effort of culturing it.


"Denny Conn" <me@privacy.net> wrote in message
news:40869314.6BBA6B76@privacy.net...[color=blue]
> Spanky wrote:[color=green]
> >
> > I don't suppose customs would be too happy if you were to send me some[/color][/color]
of[color=blue][color=green]
> > that cultured yeast????[/color]
>
> Probably not! Are you somewhere you can't get these beers?
>
> ---------->Denny
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]

Spanky wrote:[color=blue]
>
> I can get Chimay from the larger bottle shops locally but I don't know if I
> 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

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]