I have two beers in the fridge that appear to have been bottle conditioned... Ommegang Abbey Ale and Flensburger Weizen. Does anyone know if I can harvest the yeast from either of these ?
Hefeweizens are cloudy from all the yeast, it is part of the style. In fact all that yeast in suspension is part of the thrill. I’d start there.OK, so nobody know specifically about these two beers whether or not they are bottle conditioned and can be harvested? I know the process and have done it before with beers that I know that it can be done with but these beers are new to me and I can't find any specific info.
I just learned that Weihenstephaner is pasteurized!Hold on there Sparky! German Weissbier (Hefeweizen) is almost invariably primed with krausen and lager yeast. There are a number of Belgian yeasts that are well worth propagating from bottle dregs.
Yeast Culturing
This attachment may help to get you started.
Hold on there Sparky! German Weissbier (Hefeweizen) is almost invariably primed with krausen and lager yeast. There are a number of Belgian yeasts that are well worth propagating from bottle dregs.
Yeast Culturing
This attachment may help to get you started.
Flensburger Weizen pours pretty clear.Hefeweizens are cloudy from all the yeast, it is part of the style. In fact all that yeast in suspension is part of the thrill. I’d start there.
I've successfully harvested yeast from Ommegang Hennepin, so I'd guess Abbey would work just fine as well.OK, so nobody know specifically about these two beers whether or not they are bottle conditioned and can be harvested? I know the process and have done it before with beers that I know that it can be done with but these beers are new to me and I can't find any specific info.
When in doubt, I have emailed breweries to find out if their beers were pasteurized. They usually reply; that's how I knew Schell's Hefe could be cultured.Although I don't know for certain, I always thought the really big breweries here in USA, do pasteurize everything whether for domestic or export. I might be wrong.
Did you use the dregs from several bottles of Bell's? what OG starter did you make?I have harvested yeast from Bell's Oberon and Schell's Hefeweizen, and both worked great. I'm not familiar with the two beers you mentioned.
What I used for the Schell's was the dregs from 2 cans (refrigerated for several days to maximize the sediment, poured slowly so not to disturb it much, then swirled it up with the last swallow and poured in the starter flask.) I usually use 1.035 to 1.040 starters. The Bell's was a few years ago so I don't remember the details but it was probably exactly the same. HTHDid you use the dregs from several bottles of Bell's? what OG starter did you make?
thanks
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