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Post by shaggaroo on Jul 8, 2020 7:42:59 GMT -6
Do you mean bottle culturing or keeping slants and plates? I've done both. maybe both? but bottle culturing first, and maybe even drying it out like folks do with Kveik?? |
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Post by shaggaroo on Jul 8, 2020 7:44:07 GMT -6
Do I remember something about how the yeast in the bottle could be a different strain than the one used to ferment the beer? I have not tried to resurrect yeast from a bottle but I *did* use yeast that was sitting in the bottom of one of my kegs when it blew. I harvested it, made a starter and brewed with it and the resulting batch was delicious!  The Germans are notorious for using a bottling yeast in their beers. but not at Schneider Weissbierbrauerei |
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Post by Ken on Jul 8, 2020 8:20:05 GMT -6
So is this a hefeweizen-style yeast with the signature banana and clove character? This is not my yeast by any stretch but I seem to remember Wyeast 3068 being enjoyed by people who like this style and I thought that someone released a dry yeast (WB06?) that would produce that character as well. If that's the case, Shaggaroo... what is different about the Schneider yeast?
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Post by shaggaroo on Jul 8, 2020 8:49:12 GMT -6
the Weihenstephan 3068 is the classic weissbier yeast, yes. And most of the weissbiers that use it are banana-forward. The Schneider yeast is supposedly some kind of mix or hybrid? but it is definitely more clove-forward. Some folks say you can drive those flavor profiles with ferm temp, but that classic Schneider weissbier taste is distinct in my opinion, which is why I'd like to use that yeast... and for completeness weissbier that uses the Erdinger yeast tend towards bubblegum flavor.
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Post by Seven on Jul 8, 2020 9:24:56 GMT -6
Isn't Aventinus also made by Schneider? That beer is absolutely delicious and would make the yeast worthy of culturing if it would help with a "clone" (although I hate using that word with homebrew).
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Post by shaggaroo on Jul 8, 2020 10:07:26 GMT -6
Isn't Aventinus also made by Schneider? That beer is absolutely delicious and would make the yeast worthy of culturing if it would help with a "clone" (although I hate using that word with homebrew). oh my god... Aventinus is my favorite offering from Schneider... just a spectacular bier. It would definitely be worthy of trying to recreate. How's that? Better than "clone"? lol |
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Post by Ken on Jul 8, 2020 10:17:40 GMT -6
You guys are getting my brewing juices flowing... and I don't even like weissbier!  |
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Post by denny on Jul 8, 2020 11:41:17 GMT -6
Do I remember something about how the yeast in the bottle could be a different strain than the one used to ferment the beer? I have not tried to resurrect yeast from a bottle but I *did* use yeast that was sitting in the bottom of one of my kegs when it blew. I harvested it, made a starter and brewed with it and the resulting batch was delicious! The Germans are notorious for using a bottling yeast in their beers. Any examples? |
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Post by denny on Jul 8, 2020 11:42:45 GMT -6
Do you mean bottle culturing or keeping slants and plates? I've done both. maybe both? but bottle culturing first, and maybe even drying it out like folks do with Kveik?? Bottle culturing is easy. Start with 20 ml of 1.020 wort. Step it up 2-3 times after that, I did plates and slants for a couple years but it was a real hassle having to reculture every 6 months or less. As to drying, I certainly do it with anything but kveik. |
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Post by shaggaroo on Jul 8, 2020 13:34:58 GMT -6
maybe both? but bottle culturing first, and maybe even drying it out like folks do with Kveik?? Bottle culturing is easy. Start with 20 ml of 1.020 wort. Step it up 2-3 times after that, I did plates and slants for a couple years but it was a real hassle having to reculture every 6 months or less. As to drying, I certainly do it with anything but kveik. anything special to know here? point me towards??? |
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Post by jimdkc on Jul 8, 2020 16:11:49 GMT -6
I looked into freezing in a glycerine solution a long time ago...
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Post by drez on Jul 8, 2020 16:52:20 GMT -6
maybe both? but bottle culturing first, and maybe even drying it out like folks do with Kveik?? Bottle culturing is easy. Start with 20 ml of 1.020 wort. Step it up 2-3 times after that, I did plates and slants for a couple years but it was a real hassle having to reculture every 6 months or less. As to drying, I certainly do it with anything but kveik. Do you not use kviek or is there some other issue with drying? I have seen lots on drying kviek with success. |
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Post by shaggaroo on Jul 9, 2020 7:07:59 GMT -6
Bottle culturing is easy. Start with 20 ml of 1.020 wort. Step it up 2-3 times after that, I did plates and slants for a couple years but it was a real hassle having to reculture every 6 months or less. As to drying, I certainly do it with anything but kveik. this is what I was wondering too |
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Post by denny on Jul 10, 2020 11:31:00 GMT -6
Bottle culturing is easy. Start with 20 ml of 1.020 wort. Step it up 2-3 times after that, I did plates and slants for a couple years but it was a real hassle having to reculture every 6 months or less. As to drying, I certainly do it with anything but kveik. Do you not use kviek or is there some other issue with drying? I have seen lots on drying kviek with success. What I meant to say was that I wouldn't try to dry anything other than kveik. And no, I don't use it at this point. Haven't had a beer made with it that makes me want to use it, but I'm still looking. |
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Post by drez on Jul 10, 2020 11:42:07 GMT -6
Do you not use kviek or is there some other issue with drying? I have seen lots on drying kviek with success. What I meant to say was that I wouldn't try to dry anything other than kveik. And no, I don't use it at this point. Haven't had a beer made with it that makes me want to use it, but I'm still looking. Now that makes more sense to me! I have had a few commercial ones that I liked but I do not think it was anything I could not recreate with other yeast. I want to like it but for me it takes more work to use since I have to get it so warm. |
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