Excellent beer by the way
Reculturing from a Westmalle bottle
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mysterio
Reculturing from a Westmalle bottle
I just poured 200mls of cooled wort into the dregs of a Westmalle Tripel bottle. Has anyone tried reculturing from such a high alcohol beer (9.5%)? I suspect the yeast might have conked out during however long the bottles have been on the shelf.
Excellent beer by the way
Excellent beer by the way
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tubby_shaw
Yes is the answer.
In the past the majority of yeasts that I used were "rescued" from bottles.
My experience was that most of the yeasts could be revived but some of them could take upto a week before they would show any signs of activity.
My advice is to add only 100 ml or so of wort initialy and aerate it to the point of there being only froth and no liquid
A tiny amount of Diamonium phosphate yeast nutrient helped too
In the past the majority of yeasts that I used were "rescued" from bottles.
My experience was that most of the yeasts could be revived but some of them could take upto a week before they would show any signs of activity.
My advice is to add only 100 ml or so of wort initialy and aerate it to the point of there being only froth and no liquid
A tiny amount of Diamonium phosphate yeast nutrient helped too
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mysterio
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steve_flack
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tubby_shaw
I personally decant the yeast slurry into my starter bottle and add wort there, but yes you could do it in the origonal bottle and then transfer into another vessel as it growsmysterio wrote:Cheers Tubs.
So I'm planning to reculture with a small amount of wort in the bottle, then when it shows signs of activity, into a larger one litre starter. Does that sound right?
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mysterio
Where's the fun in that!steve_flack wrote:You could of course just buy the yeast and save yourself the bother (and reduce the risk of failure/infection) - It's WhiteLabs WLP-530.
You're right though, I'm just doing this as an experiment... I doubt I'll actually use it
I've actually got some White Labs Belgian Bastogne on order which is the Orval yeast apparently.
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steve_flack
I wonder if that yeast is just the primary yeast.
Apparently Orval add a bunch of other yeasts (including Brett) in the secondary then after that, centrifuge and reseed with the primary yeast for bottling. The beer in the bottle does still have some Brettanomyces in it so I wonder if the Bastogne yeast is just the primary yeast or is it the primary plus Brett.
Apparently Orval add a bunch of other yeasts (including Brett) in the secondary then after that, centrifuge and reseed with the primary yeast for bottling. The beer in the bottle does still have some Brettanomyces in it so I wonder if the Bastogne yeast is just the primary yeast or is it the primary plus Brett.