Culturing yeast from a commercial beer

[cwrw]

Hi,
How would I go about culturing yeast from a commercial beer - the simplest and cheapest method (and can household stuff be used for nutrients etc instead of DSM).
Also will Chimay strain sub for 1214 strain to make a belgian strong golden ale (as a Gulden Draak); and how long will this keep in the fridge.
Cheers,
Cwrw :drink:

 

[jamesb]

There's a HOWTO here:

http://www.thehomebrewforum.co.uk/viewtopic.php?f=30&t=180

 

[cwrw]

Thanks for that :thumb:

Anyone come across a household alternative to using DSM?

 

[markp]

Thanks for that :thumb:

Anyone come across a household alternative to using DSM?

Non that I know of.
You need the DSM as it is high in maltose - this is the main sugar that is in the wort you produce.
The yeast uses oxygen to reproduce initially, and then goes anaerobic and starts to metabolise the maltose......this allows you to grow a culture large enough to ferment out 5 gallons of beer.

You could culture the yeast using normal household sugar, but this is glucose.....the yeast will happily munch away at this, but in doing so it loses the ability to ferment out maltose.

That is my understanding of things anyway.

ATB