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Author Replies
Ross Lunato
01/20/07 11:33 AM  
Re: What bottles have you harvested from?
Awesome!!!
Baums
01/22/07 11:11 AM  
Re: What bottles have you harvested from?
Sounds really good Ubriaco.

By the way, when I plated out Dupont there were colonies of many different sizes after 3 days, which all looked identical otherwise. (I took one of the larger ones.) Can any microbiologist type say whether this difference indicates multiple strains? Or is it possible that the differences are due to the various health levels of individual cells, or something like that?

For what it's worth I think the latest word is that the Dupont bottles are centrifuged and re-yeasted with a single strain, but that could be false.

shoreman
01/30/07 09:00 PM  
Re: What bottles have you harvested from?
Steve - did you ever put the list together? I'd be interested if you posted it somewhere.

Thanks.

Al B
02/16/07 05:13 PM  
Re: What bottles have you harvested from?
<<For what it's worth I think the latest word is that the Dupont bottles are centrifuged and re-yeasted with a single strain>>

That the second time I've seen this centrifuge thing. First time was from the Witkap PAter importer. I'm a lab guy and I've used centrifuges (which are small), but how da heck do they centrifuge all this beer before a repitch?!?!?!? I keep picturing this huge G-Force keg contraption....I'm baffled.

Al B
02/16/07 05:15 PM  
Re: What bottles have you harvested from?
Oh yeah, there's something growing from reculturing Fantome La Gourmande (no surprise there).
DanM
02/16/07 06:59 PM  
Re: What bottles have you harvested from?
Al, my understanding is that they have some continuous process for centrifuging. So not like the little test tube whirlers you'd see in a lab, but a great big, forced pressure spiral tube.

Yep, here we are, scroll down the last block of text before the diagram:

www.lsbu.ac.uk/biology/enztech/centrifugation.html

Al B
02/16/07 09:55 PM  
Re: What bottles have you harvested from?
I see. Well, that is, I think. Thanks DanM!!

<<By the way, when I plated out Dupont there were colonies of many different sizes after 3 days, which all looked identical otherwise. (I took one of the larger ones.) Can any microbiologist type say whether this difference indicates multiple strains? Or is it possible that the differences are due to the various health levels of individual cells, or something like that?>>

Baums -

try growing them longer, say 1-2weeks then compare. Many times older cultures can look different from others (if so, then they're probably different strains). Three days I tend to see different sizes of the same species as well as different ones......it depends on the growth (log/Lag) phase or health. good luck

Sean White
03/06/07 05:14 PM  
Re: What bottles have you harvested from?
Dont' try harvesting Unibroue, it won't work!!! I spoiled a good tripel trying that. They are very secretive about their yest, but Wyest releases it seasonally as "Belgo-Canadian' or something like that.

Ommegang beers are a good source of belgian yeast that isn't shipped across the ocean. They use one strain for all their beers. I've cultured it up w/ success.

Al B
03/07/07 12:44 PM  
Re: What bottles have you harvested from?
Al B
03/07/07 12:46 PM  
Re: What bottles have you harvested from?
Reinhaert flemish wild ale

2 isolates - TBD

Sinkas
05/07/07 02:35 AM  
Re: What bottles have you harvested from?
I have cutured and brewered form Avec les bon voex by Dupont,but found I had to heat it upto 37C to get it to ferment out.

Also made great beer in the past from

Hoegaarden Grand Cru,

Unibrou Frigiante recultures

MarkO
05/08/07 10:10 AM  
Re: What bottles have you harvested from?
I have just cultured some of the beasties from a small Rodenbach bottle (bought in Portland, OR), but it is only a few days old and I have not applied it to a brew yet.

[in response to:]

"The last bottle of Rodenbach (little one) I could get my hands on was purchased by a friend of mine in Belgium, and brought to me personally (nice guy). I didnt see any sediment and I think they pasteurize and filter now. The big bottles which I found in a little liquor store cross corner from the Hopleaf in Chicago were also sedimentless. Quite unfortunate really."

ErikH
08/24/09 12:02 PM  
Re: What bottles have you harvested from?
Thread Necromancy!

Thought I would re-animate this very useful discussion as I am planning to try to culture up a couple of Saison yeasts this week. I want to keep this relatively funk/sourness free in the primary so I am thinking of avoiding lacto-bearing bottles of Fantome, Pipaix, etc. From what I can gather the definites for such an effort are:

Dupont - Saison Vielle Provision

Blaugies - Saison d'Epautre

I would be curious to hear what other bottles folks have had success culturing from, and am particularly interested in the following, which are likely commercially available to me:

The Bruery - Saison Rue

Thiriez - XXXtra / Blonde d'Esquelbecq

De Proef - Saison Imperiale

Glazen Toren – Saison D’Erpe-Mere

But all info is welcome!

tankdeer
08/24/09 02:56 PM  
Re: What bottles have you harvested from?
<<The Bruery - Saison Rue>>

Not Saison Rue, but I have cultured up from Orchard White and Black Orchard before. Their house strain is very nice. IIRC Saison Rue is bottle conditioned with Brett, so be ready for a mixed culture.

JWW
08/24/09 03:12 PM  
Re: What bottles have you harvested from?
I have a couple of bottles of De proef (dont remember which ones specifically) that I plan on working with in the next few weeks.

I'll submit my list later tonight, but I have been successful with Glazen Toren-Saison D Erpe- Mere

EugeneB
08/24/09 05:31 PM  
Re: What bottles have you harvested from?
Both the Saison Rue and The Saison Imperiale have brett in them.

Not 100% but doesn't Saison d'Epautre have a brett strain in there as well?

ErikH
08/25/09 12:09 AM  
Re: What bottles have you harvested from?
OK, so I am gathering some candidate beers now. Went with the Orchard White from the Bruery to avoid Brett for now - I assume this is some kind of house witbier-ish strain?

Among some of the usual suspects I also found a bottle of the French Blonde du Bouffay. Never heard of them myself, but the bottle has a decent sediment and although this beer gets mixed reviews some of their other stuff got decent BA ratings etc. Anyone have any idea what their yeast situation/origin might be?

DanF
08/25/09 07:07 AM  
Re: What bottles have you harvested from?
I have a small sour fermenting with cultured yeast/bugs from a Drie Fonteinen bottle. It has a gnarly pellicle in only a couple weeks, though little sourness. Has anyone else used this yeast mixture before?
tankdeer
08/25/09 11:23 AM  
Re: What bottles have you harvested from?
<<OK, so I am gathering some candidate beers now. Went with the Orchard White from the Bruery to avoid Brett for now - I assume this is some kind of house witbier-ish strain?>>

They actually only have 1 house strain that they use as the primary fermenter for all their beers. Rumor has it that it was cultured out of a bottle of Duvel back in the day. 70's I think. And was kept in a homebrewer's yeast bank until Patrick got it from him a couple years ago. I have used the yeast in a golden strong and it it's an extremely strong attenuator (1.091-1.003), and starts to throw some really nice pear esters as the alcohol level increases. According to Patrick it sucks for bottle conditioning though so all their higher ABV beers are now conditioned with a different strain.

EugeneB
08/25/09 01:52 PM  
Re: What bottles have you harvested from?
<<According to Patrick it sucks for bottle conditioning though so all their higher ABV beers are now conditioned with a different strain.>>

But is it safe to say that the original fermenting strain is still in there, just mixed up with the bottle conditioning yeast? And is it bad commercially more so than for homebrewing?

I am very interested now.

DanF
08/25/09 06:01 PM  
Re: What bottles have you harvested from?
Thanks for the info Tank, I was thinking that the Trade Winds (tripel) had a very similar yeast flavor to the saisons. Any ideas what they use for the Black Tuesday? I had a hell of a time getting to that high ABV with 099, I'm curious how they do it.
tankdeer
08/26/09 11:33 AM  
Re: What bottles have you harvested from?
<<But is it safe to say that the original fermenting strain is still in there, just mixed up with the bottle conditioning yeast? And is it bad commercially more so than for homebrewing?>>

My understanding is that the lower gravity beers are still conditioned with the primary strain. It's just the high ABV ones. So if you culture it from the Orchard White bottle you have, you should be getting the primary strain.

Dan, I actually haven't had the Black Tuesday but I heard it was pretty intense. As was mentioned, their primary strain is a strong primary fermenter, and can get pretty damn high, it's just secondary/bottle fermentation where it peters out. But I dunno about, what was it, 19%? That's pretty insane.

If you email Patrick and ask him educated questions, he's pretty open and friendly. I've done so a couple times hence the information about the bottling yeast. :)

EugeneB
08/30/09 02:30 PM  
Re: What bottles have you harvested from?
I was just successful with Bells Oberon.

I will also be giving Burton Bridge Empire Ale a try.

ErikH
08/31/09 11:01 AM  
Re: What bottles have you harvested from?
Thanks for the feedback, folks.

Obviously any final analysis would need to await brewing and tasting, but I can at least report getting an active and appropriate-smelling starter from each of the following:

Dupont Foret

Thiriez Blonde (formely known as XXtra)

Glazen Toren Saison d'Erpe-Mere

Ommegang Hennepin

Unibroue Don de Dieu

Bruery Orchard White

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