Creating a yeast culture

[cask is best]

Good Evening All.

I was briefly talking to a work colleague today. He use to home brew years ago but doesn't any more. He asked if i had created a yeast culture. I had a vague idea what he was on about but he said if i get a bottle of something like Guinness export it has the sediment at the bottom like in the bottles of home brew he goes on to say pour the drink out carefully so as to leave the sediment in the bottom. Add a half tea spoon of sugar into the bottle, then when the yeast gets to work on the sugar pour it in your f.v providing you have just got a brew day on the go and your beer will taste better than if you use the little sachet of yeast you get with your kit.
Now i have no reason to doubt this guy but is it that simple and could i somehow preserve the sediment at the bottom of my home brew and add this.
I suppose this is a simple method that many people on here have and are doing as par for the course but I'm starting to get a bit more adventurous now so was just wandering.

Thoughts and suggestions welcome.

Regards.
CIB

 

[wherespete]

You'll be wanting to look at this, then!

How To...Reclaim Yeast From Bottled Beers
viewtopic.php?f=30&t=180&start=0

or this

Yeast Harvesting Guide
viewtopic.php?f=30&t=4406&start=0

:

 

[bobsbeer]

You can do this with any bottle conditioned ale, either commercial or your own. You just need to get the starter going to get the yeast dividing. Keep the culture going by increasing the volume in the bottle. Add a bit of malt extract and water. Plug the bottle with cotton wool to stop nasties getting in and there you go. It will take about a week to get it going enough to pitch into your full wort.

 

[VinceG]

You can get bottle conditioned beers, but not Guinness extra these days.

Buy a conical flask, a bung for it and a glass airlock.

Then make a starter culture by doing the following:

In the freshly sanitised conical flask dissolve 2 tablespoons of spray malt (from brew shop) and when cool, shake it to dissolve some oxygen in there.

Then add the dregs from the bottom of the bottle conditioned beer and fit the airlock.

Leave it at room temperature to ferment out. If its not enough for the brew make another starter culture in the same way using the yeast from this starter as your base.

Taste the fermented out starter before adding it to your brew.

 

[cask is best]

Many thanks guys I think I'll give out a go

Cheers
CIb
Ps how do I know if I have enough to start a brew. Do I weigh it around so many ounces for 23 litres of ale

 

[oz11]

Good Evening All.

I was briefly talking to a work colleague today. He use to home brew years ago but doesn't any more. He asked if i had created a yeast culture. I had a vague idea what he was on about but he said if i get a bottle of something like Guinness export it has the sediment at the bottom like in the bottles of home brew he goes on to say pour the drink out carefully so as to leave the sediment in the bottom. Add a half tea spoon of sugar into the bottle,

Whatever method you choose, do not use sugar. Use DME or LME.

 

[VinceG]

Is spray malt one of those?

 

[LeedsBrewer]

DME is Spraymalt :thumb:

 

[cask is best]

Good Evening All.

I was briefly talking to a work colleague today. He use to home brew years ago but doesn't any more. He asked if i had created a yeast culture. I had a vague idea what he was on about but he said if i get a bottle of something like Guinness export it has the sediment at the bottom like in the bottles of home brew he goes on to say pour the drink out carefully so as to leave the sediment in the bottom. Add a half tea spoon of sugar into the bottle,

Whatever method you choose, do not use sugar. Use DME or LME.

:thumb: