Fullers yeast

[pas8280]

Just (hopefully) harvested the yeast from a bottle of Fullers 1845 just wondering if its the same as the yeast used in Bengal Lancer and what the equivilant White Labs yeast would be
My first harvesting of bottled yeast (Worthington White Shield) went well despite a dodgy start and was grown to 2 litre then split into 8 x 250ml for fridge storage. I will be then be growing to a 2 litre starter for pitching, having never got that far yet is it advisable to pitch the whole 2 litre or just the settled yeast on the bottom ? i have saved some second runnings wort from Fridays brew its in a 2 litre PET bottle and fridged how long will that be suitable for using to grow the yeast before i need drop it down the drain ?
Few questions there when i only intended to ask about the yeast strain thanks all
Paul

[trucker5774]

Paul, I have attempted the 1845 on 3 occasion............failed miserably as I just drank it and slung the bottle

As for the wort , I have bottled it and kept it for months before use. I always boil it again though. I usually pitch starters from 18hrs old to 3 days. If there is a clear yeast layer, I pour off most of the spent wort and slosh the remainder around to lift the yeast sediment and pitch that.

[Wolfy]

WLP002 and Wy1968 are commonly thought to be 'Fullers yeast'.

I prefer to let the yeast ferment, settle and then decant the spent starter-beer, but other people pitch the entire starter, just depends on your process and procedures.

[weiht]

Wld it be better to buy a new yeast instead? Since the rule has always be repitch yeast from lower alcohol beers

[coatesg]

I've never got recultured Fullers bottle yeast to work out well - fermented three beers out, but just wasn't "right". WLP002 and Wyeast 1968 have never failed me yet.

[pas8280]

Well the fullers failed to get going in 100 mls step up so Brakespear triple drop will be the next one to try. I will get a vail of WLP002 and grow that methinks

[unclepumble]

the slurry from 2 bottles of bengal lancer props up really well, but I will agree with graham the finished beer made from it, is not brill I found they turn out a bit earthy. Brakespear yeast does the trick though.

UP

[pas8280]

Well now what exactly is happening with this, i thought it hadn't taken and was about to drop it down the plug hole and hey ho ist got off after 3 and a half days ? will it be ok to use or will the wort have gone off ? its been under airlock all the time. ??

[barney]

It will be fine, I went through the same thing with my Westmalle, After the step ups it was perfectly fine and it took off like a rocket.

[sventy]

harvested some 1845 yeast rather drunkenly in a jamjar (sterile) couple of weeks ago nothing happened for a week then suddenly came to life. Seems to be working well in current brew...

[bellebouche]

Posting here... to an old thread because the overall tenet is that the fullers yeast might be troublesome to cultivate?

not so...



From a fresh bottle, into a 1020 starter it spins up on a stir plate exceptionally well to give exceptional results. It's flocculant, good attenuation and lots of classic london esters if fermented at around the 22c mark. I've been very pleased with this yeast.



This pic, a 2nd gen brew from an 1845 captured 8 weeks ago. I had similar results from a beer fermented on a 4th gen brew grown from Bengal Lancer.

[Dr. Dextrin]

I've been using these yeasts a lot in the last 6 months and have produced some good beers with them. If you're reasonably careful with cleanliness they can be recovered from Fullers bottles quite easily. A little heat (say 24C) helps in the recovery process. The 1845 and Bengal Lancer yeasts are a little bit different, I reckon, although obviously quite closely related - suited to darker and lighter beers as you'd imagine.

I've re-started both these yeasts from my own bottled beers as well. So far I've not noticed any change in the yeast character.

[zgoda]

How about bottle stability? I have bad experience with bottled beers fermented by Fuller's strain from Wyeast. It was always overcarbonated after 6 - 8 weeks and lost all these nice flavours it had initially.

[bellebouche]

How about bottle stability? I have bad experience with bottled beers fermented by Fuller's strain from Wyeast. It was always overcarbonated after 6 - 8 weeks and lost all these nice flavours it had initially.

That's an interesting point. I've no access to the Wyeast variant... only culturing up from yeasts harvested from the actual fullers beers.

Couple of comments though. Your bottle stability could be influenced by a whole host of things. The beer grist/mash temp. Your FG when you bottle.. your choice of priming etc. etc. lots to explore before arriving at a conclusion.

I choose to cold condition after fermentation for 7-10 days where I can and then bottle up with little-to-no priming sugar. This gives a slow bottle carb from whatever yeast is still in suspension. I get a lot of tiny tiny bubbles that way and very little bottle sediment. The sediment that is thrown sticks like glue to the bottle so a good clear pour.

[Dr. Dextrin]

I have a bitter made with the 1845 yeast that's been in bottle for 4 months now. No problems so far.