Bottle Cropping some Fullers Yeast. An Experiment!

[unclepumble]

Having never done this before I am unsure whether this will work but having only cost me 1/2 cup of DME and a bit of time its worth a shot.

I am cropping the yeast from 2 bottles of Fullers Bengal lancer

Food for the Wort is 1/2 cup of DME

& 1/4 level Tsp of Yeast nutrient

Boiled up in a pan with 2 cups of water.

Growing Jar Sanitising along with thermometer

Once washed out boiled wort put in santised jar

Waste material poured out from the bottle, and about 50ml left in the bottom of the bottle swirled around and allowed to come up to room temp what to do with the waste :hmm: :hmm: :hmm: :hmm: :drink:

Wort cooled in the sink to 22deg C yeast from two bottles pitched at room temp and a Foil lid added.

The propagation vessel is now sat in my nice warm study, Hopefully we will see some life soon :pray: & I can get a nice Goldings only IPA on the Go.

UP

 

[darrenwest1]

please dont shout but why?

 

[unclepumble]

please dont shout but why?

Because Fullers Yeast is not commercially available and I would like to try and brew a couple of fullers beers.

ESB
&
Bengal lancer

Without the yeast you will not get anything like a clone, & then its still pretty hard to emulate the original.

UP

 

[darrenwest1]

ok thanks

 

[TheMumbler]

I successfully took some yeast from a bengal lancer bottle and brewed a porter with it. I seem to remember it took a while to get going. I could give you a bottle of that, which is likely to have more sediment in if you have problems.

 

[unclepumble]

I successfully took some yeast from a bengal lancer bottle and brewed a porter with it. I seem to remember it took a while to get going. I could give you a bottle of that, which is likely to have more sediment in if you have problems.

If you want to send me an insurance bottle i am always willing to receive, & can send another in return!
I'll PM you My address if you want. :

UP

 

[dennisking]

I`ve captured yeast from Fullers beers before, quite a few years ago. Did take a couple of days to start but made a decent beer. I always thought Wyeast 1968 ESB London was from Fullers.

 

[dan_loves_beer]

I don't know much about all this, but because its the yeast that last out of suspension ( ie its survived all the way to the bottle) does that mean it will take ages to clear ? I'd like to try this on some wheat beer what do you think ?

 

[Tony]

A great post .... brain not working well today, I was thinking 'waste material, waste material??? What's he talking about???'

Doh



Good luck with it - always something I've meant to try.

Your fingerpicking book is a little out of context

EDIT: Nice chopper you have there UP! :thumb:

 

[unclepumble]

:party: There is signs of fermentation kicking off this afternoon, I have given it a good old stir with a sterilised stirrer to get it all roused up think It's going to be a winner.

UP

Your fingerpicking book is a little out of context

EDIT: Nice chopper you have there UP! :thumb:

The fingerpicking book is defo out of context as I no longer own a guitar :? Its waiting for me to get a good one like a taylor or a fylde :pray: one day i hope.

The chopper is not nice, I doesn't work never has done I bought it from a motorway services down south for my lad & it never worked never been near the place since so it sits on My book shelf.

 

[TheMumbler]

Glad it seems to be getting going. I'm happy to do a bottle swap if you fancy it. PM me your address, or if you want to wait I'm hoping to make the NCBA meet at the end of Jan.

 

[unclepumble]

Glad it seems to be getting going. I'm happy to do a bottle swap if you fancy it. PM me your address, or if you want to wait I'm hoping to make the NCBA meet at the end of Jan.

I'll be at the meet so can do a swap then no probs, The postie is not very reliable round here at the mo anyway, it will turn into a vintage ale by the time it gets here on his current form, :rofl:

Well there are definitely signs of fermentation starting bubbles are rising and a small foam is appearing on the top.

UP

 

[unclepumble]

Just had a check b4 turning in for the night we have lift off.

UP

 

[darrenwest1]

looking good there

 

[leedsbrew]

bloody hell! that doesn't mess about does it!

 

[unclepumble]

Getting a good layer of yeast in the bottom today, think I might double the wort quantity and pitch into a bigger container later today.

The continued foaming is because I have just agitated it, it soon drops back so is about ready for a bigger home.


UP

 

[TheMumbler]

Blimey, mine didn't take off like that when I cultured some up. Looks like it is going great guns :thumb: Do you still fancy a bottle swap at the NCBA meet btw,? I think I was supposed to be swapping a bottle of porter with Franklin so it would be no problem to bring another.

 

[Ceejay]

Awesome, when you think about it I don't know why more people don't do this. I mean, if you want to clone a beer (assuming it's bottle conditioned) - why use any method other than this, when it's pretty easy? Just takes a bit of time and a tiny bit of extra effort, but when most brewdays last a week and then there's racking, bottling, cleaning etc, the extra time is probably neglegable and I assume would yield great results.

According to the great GW, yeasties adapt and evolve to work best in certain environments, i.e wort compositions so perhaps this method has be potential to yield the best results. However, I guess there are a few other factors to consider - fermentation temperature, initial oxygen concentration, open/closed FV - all of which a large scale brewery will be able to control very accurately.

I'll be very interested to see the results. I've yet to even produce my first AG beer but I'm reading up and trying to glean as much info as possible so I can achive decent reults. :