MattHollingsworth
Well-Known Member
Well, did a search on here but couldn't find this topic. Guess too many threads with all the needed keywords.
Anyway, I was just in London for the Great British Beer Festival. While there, I bought some bottle conditioned beers specifically to steal their yeast. I also attended a tutored tasting with bottle conditioned beers that the brewers attended. And I specifically asked all of them if they used the same yeast at bottling, and they all said yes, including the guy from Fullers.
Reading about it online, seems easy. Sounds like I should pour the beer, leave the last couple of ounces, sanitize and flame the lip of the bottle, make a starter and pitch that yeast and treat as I would normally.
I figured might be a good idea to make a slightly weaker starter, maybe aiming at 1.025 or something.
Any extra precautions or info I need about culturing from the bottle?
Incidentally, I brought back 2 bottles of Worthington's White Shield, 1 of Fuller's 1845 and one stout from Hook Norton (as well as 2 Fuller's Vintage Ale, but those are just for aging and drinking).
The Fuller's beer is in the mid 6% abv range. Any worries there? Guess if I give it decent O2 and am using a stirplate and a touch of nutrients, it can do okay.
Thoughts?
Anyway, I was just in London for the Great British Beer Festival. While there, I bought some bottle conditioned beers specifically to steal their yeast. I also attended a tutored tasting with bottle conditioned beers that the brewers attended. And I specifically asked all of them if they used the same yeast at bottling, and they all said yes, including the guy from Fullers.
Reading about it online, seems easy. Sounds like I should pour the beer, leave the last couple of ounces, sanitize and flame the lip of the bottle, make a starter and pitch that yeast and treat as I would normally.
I figured might be a good idea to make a slightly weaker starter, maybe aiming at 1.025 or something.
Any extra precautions or info I need about culturing from the bottle?
Incidentally, I brought back 2 bottles of Worthington's White Shield, 1 of Fuller's 1845 and one stout from Hook Norton (as well as 2 Fuller's Vintage Ale, but those are just for aging and drinking).
The Fuller's beer is in the mid 6% abv range. Any worries there? Guess if I give it decent O2 and am using a stirplate and a touch of nutrients, it can do okay.
Thoughts?