Pie_Man
Well-Known Member
I'd like to harvest yeast from a bottle conditioned 12oz commercial beer. I'm comfortable making starters and I've read procedures for bottle harvesting, but I have some other questions that I couldn't find a consistent answer on. My questions are:
1. How much wort should I use for a starter from a 12oz. bottle? Is there a standard starter size per 12oz. bottle?
2. What gravity starter should I make? I usually use a 1.040 starter, but I've read that some people do anywhere from 1.020 to 1.040 when harvesting from a commercial beer.
3. I know I'll be starting with a small starter. What rate should I use when stepping up the starter? I was thinking about stepping up in 5x intervals until I get my desired starter size.
4. Besides counting yeast cells, is there a good way for me to estimate how many yeast cells I'm pitching? The yeast calculators at mrmalty and yeastcalc don't seem to have an option for this scenario.
Thanks in advance. Any comments, suggestions, and/or references would be appreciated.
My plan is to make a Saison using the yeast from Great Divide's Collette. I've read that the bottle conditioned yeast is the same as the fermentation yeast.
1. How much wort should I use for a starter from a 12oz. bottle? Is there a standard starter size per 12oz. bottle?
2. What gravity starter should I make? I usually use a 1.040 starter, but I've read that some people do anywhere from 1.020 to 1.040 when harvesting from a commercial beer.
3. I know I'll be starting with a small starter. What rate should I use when stepping up the starter? I was thinking about stepping up in 5x intervals until I get my desired starter size.
4. Besides counting yeast cells, is there a good way for me to estimate how many yeast cells I'm pitching? The yeast calculators at mrmalty and yeastcalc don't seem to have an option for this scenario.
Thanks in advance. Any comments, suggestions, and/or references would be appreciated.
My plan is to make a Saison using the yeast from Great Divide's Collette. I've read that the bottle conditioned yeast is the same as the fermentation yeast.