From the HBD Archive
From: dsbaer@EBay.Sun.COM (David Baer)
Subject: yeast culturing
Date: 1989-11-22 16:25:22 GMT


>>It seems to me that the average homebrewer has the greatest
>>yeast farm in the world sitting in his own bottled brew!

Not only do you have yeast in your own bottles of homebrew, but there are
several different commercial beers that have active yeast. Sierra Nevada Pale
Ale comes to life everytime. Coopers REAL Ale, Duvel, Chimay, most of the
unfiltered micro breweries beers all sport very high quality yeast. Miller
says that Spaten Hefe-Weisse also has a very stable yeast that can be
resusitated (sp?).

If you use the procedure you outlined and poured the last inch of a
sedimented beer into the wort instead of the Wyeast pouch, you should get the
exact same results as the Wyeast. It may take a few days because the yeast is
dormant, but in the end, you get similar quality yeast for the price of a beer
that you get to drink.

My only question is what is the starting gravity for your starter wort? 2
cups dry malt and 1 cup corn sugar per quart of water sounds pretty syruppy.
This would be the equivalent of making a 5 gallon batch with 20 cups (5
pounds?) of corn sugar and 40 cups (10 lbs?) dry malt. I am under the
impression that the closer the starter is to the actual wort the yeast will be
fermenting the better. I have even heard that to avoid "culture shock" the
starter should be a low OG (25% less than the wort). Any comments?

Dave Baer
Sun Microsystems

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.