joshuahardie
Beer, so much more than a breakfast drink
- Joined
- 8/5/07
- Messages
- 1,038
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Howdy,
Over the weekend I tried to reculture some commercial yeast from a stubby.
My process was this.
Take 30gms of LDM disolve in 300ml of boiling water.
Chill the wort to room temp and pour the dregs of 4 Wit Trappist stubbies into the wort making sure to get all the yeast off the bottom of the bottle.
Pour wort into a sterile PET bottle, shake the buggery out of it, seal with a lid.
Waited 3 days randomly agitating wort, and cracking the lid to release any excess pressure.
As of this point it has not worked. The yeast has not generated any pressure in the bottle, and the wort still smells totally malty, no yeast smell. No krausen or sediment has formed. Have I done something wrong, or was this a case of right technique, wrong yeast.
Any suggestions for saving this? Or should I just chalk this one up to experience, and try again with a different type of bottle yeast.
Thanks in advance.
Josh
Over the weekend I tried to reculture some commercial yeast from a stubby.
My process was this.
Take 30gms of LDM disolve in 300ml of boiling water.
Chill the wort to room temp and pour the dregs of 4 Wit Trappist stubbies into the wort making sure to get all the yeast off the bottom of the bottle.
Pour wort into a sterile PET bottle, shake the buggery out of it, seal with a lid.
Waited 3 days randomly agitating wort, and cracking the lid to release any excess pressure.
As of this point it has not worked. The yeast has not generated any pressure in the bottle, and the wort still smells totally malty, no yeast smell. No krausen or sediment has formed. Have I done something wrong, or was this a case of right technique, wrong yeast.
Any suggestions for saving this? Or should I just chalk this one up to experience, and try again with a different type of bottle yeast.
Thanks in advance.
Josh