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Sounds like the title of an AWESOME adventure story, doesn't it?
Anyway, in the next week or so I'm planning on finally starting a new batch of homebrew. Before each batch, I tend to open my beer books and lurk around beer forums to get motivated to try something new and different.
This time, the magic phrase was "recultured yeast."
Theoretically, from what I've read, I can take one of my favorite bottle-conditioned beers, drink 10 out of the 12 ounces, sanitize the top of the bottle, pour the remaining 2 oz. into a starter wort and, bam, I can bring yeast back from the dead, and use the ZOMBIE YEAST (Yes, I am going to copyright that term) to ferment my own homebrew just as effectively as using a brand new Wyeast Propagator/Activator.
Advantages: Save a bunch of money and get my hands on some yeast that may otherwise be unavailable at the local homebrew shops.
However,I remain skeptical about the effectiveness of this process. Have any of you homebrewers heard anything about this?
Also, someday I am going to get one of these, it looks totally sweet:
http://www.minibrew.com/index.php?main_page=product_info&cPath=5&products_id=6
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4 comments:
Two questions!
1 - why would you have to sanitize the top of the bottle? If you poured the first ten ounces out into another glass, wouldn't it still be clean?
2 - the conical fermenter does indeed look fancy. Would that be taking the place of the large jug and the messy siphoning?
Okay, one more question - which bottle fermented brew are you going to use for your zombie yeast?
1 - As soon as any part of anything is exposed to the air it has the possibility to be contaminated by evil yeast-poisoning biotic forces. Yeast is very sensitive and needs to be treated sensitively.
2 - The conical fermenter does indeed take out a lot of that middle man business, creating less opportunity for that previously described evil force from contaminating your beer while cutting down on some work time too.
3 - I'm not so sure yet! I'm thinking maybe a Stone IPA. Any suggestions????
La Fin du Monde is the first one that comes to mind - but just because I've always remembered it as one with a lot of stuff floating around in it. I'm sure you'd rather use an IPA before a Belgian, yes?
That would be totally awesome... I've been thinking about reculturing recently as well and have also started looking into using the same yeast batch to batch. Might be worth it considering the expense of the wyeast cost per packet.
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