Yeast from German bottle-conditioned beers

[climateboy]

So, SWMBO just went to Germany and brought back six bottles of German bottle-conditioned beer, so I can try to culture the yeast out again and brew with it.

The only problem is--how do I know what kind of yeast I have? And are these likely to be fermenting or bottling strains?

Here are the brands:

Hallerndorfer Hausbrauerbier

Zischke Kellerbier Dunkel

Mahr's Kellerbier

Ammerndorfer KellerTrunk

Unertl Weissbier

Merkendorfer Hummel-Brau Kellerbier


Any information or ideas appreciated.


Thanks!


CB

 

[ReverseApacheMaster]

They are most likely bottling strains but you could always culture and find out. Usually the bottling strains are lager strains so if the starter wort tastes like butter (diacetyl) and/or fruit (esters) you have a lager strain but if it tastes like banana and clove it's a weizen strain.

 

[climateboy]

Ok, cool. How long before the starter wort will take on those tell-tale signs?

And, I'm only doing this to get ahold of unusual strains. Any chance of that in these beers? Or could they be commercially available?