Hi all,
Ordered everything for a Belgium double but didn't get the yeast.
Can I purchase a Belgium beer at the store and just pitch the sediments ?
Cheers,
IK
stuck with no yeast
Moderator: slothrob
- brewmeisterintng
- Strong Ale
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- Joined: Thu Jan 13, 2005 8:47 pm
- Location: Clarksville, TN
No Yeast
The answer is no. Not without doing some serious step ups. By that I mean that you would have to create a yeast starter and repeat the process a few times to get enough yeast for the batch. Caution goes with this as at best, the yeast will mutate. At worst your yeast will be contaminated and wasted effort.
Regards,
James
Regards,
James
- brewmeisterintng
- Strong Ale
- Posts: 384
- Joined: Thu Jan 13, 2005 8:47 pm
- Location: Clarksville, TN
From Clone Brews book
1. Ensure that you have bottle conditioned beer (sediment in bottom)
2. Pour out 80% of the beer leaving yeast in bottom.
3. Make wort of 1/2 cup DME, 8 oz water and two hop pellets (any variety)
4. Boil 5-10 minutes and cool wort in sink
5. Sanitize a funnel and the mouth of the bottle (I would use alcohol and flame on the bottle)
6. Pour cooled wort (below 80 degrees) into the bottle and use a stopper (#2 drilled and fitted with an air lock)
7. Airate (shake it up)
8. Keep at 68-75 degrees for 3-4 days
You might have to repeat the process a few times to ensure that you have enough viable yeast for the job.
Caution: Some brewerys use a differnt yeast during bottle conditioning than during fermentation.
2. Pour out 80% of the beer leaving yeast in bottom.
3. Make wort of 1/2 cup DME, 8 oz water and two hop pellets (any variety)
4. Boil 5-10 minutes and cool wort in sink
5. Sanitize a funnel and the mouth of the bottle (I would use alcohol and flame on the bottle)
6. Pour cooled wort (below 80 degrees) into the bottle and use a stopper (#2 drilled and fitted with an air lock)
7. Airate (shake it up)
8. Keep at 68-75 degrees for 3-4 days
You might have to repeat the process a few times to ensure that you have enough viable yeast for the job.
Caution: Some brewerys use a differnt yeast during bottle conditioning than during fermentation.
- brewmeisterintng
- Strong Ale
- Posts: 384
- Joined: Thu Jan 13, 2005 8:47 pm
- Location: Clarksville, TN
Crausen maybe minimal but there
You also should check the seal on the bottle. The amount of fermentation would be smaller than your five gallon batch. The book said 3 to 4 days you should see something. The yeasts that they recommend reculturing are Chimay, Westmalle, Orval, and Sierra Nevada Pale Ale.