Schneider Weisse yeast harvesting

Post #1 made 5 years ago
I thought I would document a recent experiment I did in case it is of any use to others.
I visited a specialist pub recently, and bought a bottle of Schneider Weisse TAP7 Unser Original.
It is regarded as a good quality German wheat beer, though unfortunately I have no experience of these beers so will take it as read that it is.
I believe this brewery only uses one strain of yeast, and therefore, their bottle conditioned beers contain the same strain as for fermentation. Naturally being inquisitive, I thought it would be worth seeing if I could culture these little fellas. I was initially dismissive of any success as I have heard it is possible to have no live beasts, coupled with the fact that by the time I began the experiment (opened the bottle) it was just out of date. Here is what I did;
01 Schneider Weisse bottle & Beverage.jpg
I didn’t flame the bottle neck but instead soaked in VWP solution for 5 minutes, opened & poured, leaving about 50ml of beer & dregs.

Boiled approx 150g of DME in 1500ml water as a starter, and split in 2 sanitized containers, and chilled for later use.
02 Schneider Weisse bottle & Sterile DME.jpg
Added a further 50ml approx of the cooled starter to the bottle, keeping the sanitized foil cap on at all times. I then left the bottle in an ambient temp room for about 3 or 4 days to let the tenants get used to their new food source.
03 Schneider Weisse bottle DME added.jpg
After this time I dispensed into a sanitized beaker ready for the stir plate, and added another 100ml of sterile wort (allowed to reach room temp), and stirred for about 3 days.
04 Schneider Weisse bottle & Stir plate.jpg
I chilled the solution to drop the yeast. Decanted the wort leaving as little as possible (as this still contained original beer & original starter). I then added about 200/300ml of fresh DME starter and set it stirring again for another couple of days.
05 Schneider Weisse carousel.jpg
At this stage I could see clouding, and when I stopped stirring, I could see the plenty of yeast growth, so I knew something was happening. Due to this I felt confident in taking gravity readings, as any infection risk should be reduced now I have competitive yeast thriving.
When the gravity got to about 1010, I did the same again but added 1L of fresh DME. I let stir for a few more days, then when the gravity got to 1010 again, I decanted liquid and added cooled boiled water for a yeast wash.
Chilled for 24 hours and washed again in water (this is to hopefully send them into sleep mode until I am ready to utilise them).

Here are the pics of the yeast wash, and after settling.
06 Schneider Weisse stepped up .jpg
So i would say it was quite successful!
Not sure i will have enough for 23L as there is approx 50ml of yeast, but interestingly i tasted the spent wort and it was similar to the bottle (it is very heavy clove).
Just need to plan a wheat brew ASAP and get these into action.
Cheers :thumbs:
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Last edited by mally on 28 Nov 2012, 06:59, edited 2 times in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #2 made 5 years ago
Very informative, thanks. I had just bought a bottle of Saison Dupont and was wondering how to harvest the yeast because I was bored and interested to see how one does it. Now i know!

Post #3 made 5 years ago
Thanks for the photo how-to mally!

porchfiddler: Saison Dupont is a good one to harvest if you like that spicy/peppery Belgian flavor, I harvested some about a year ago. Whenever I want to brew with it I will grow a 2 litre starter, stir it up really well, pour off half a litre into a sterilized jar to go back into the fridge, and then pitch the rest.

I learned about farming yeast this way (make a big starter from the mother batch and then keep a little bit of it for growing the next one, rinse, repeat) from HBT. I think it's a good way of doing it because it preserves the integrity of the original batch instead of washing spent yeast after fermenting or reusing slurry.

--Todd
WWBBD?
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Post #4 made 5 years ago
todd,
how about mailing me a yeast sample?
preferably with some beer on it...
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #6 made 5 years ago
shibolet wrote:todd,
how about mailing me a yeast sample?
preferably with some beer on it...
I've mailed you several of them already, didn't you get them? I'll have to check with Bob, he told me that he had your mailing address information and would be happy to forward them to you so I have just been sending them to him. :scratch:
Last edited by thughes on 28 Nov 2012, 21:59, edited 2 times in total.
WWBBD?
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Post #8 made 5 years ago
Hic! Hic! Thanksch a lot guuys Hic! Illll keep passsing dem on. juscht keeep sending them Hic!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
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Post #9 made 5 years ago
Just a quick update on the clone brew.

I bottled 50 (yes 50)! 500ml+ bottles of my clone brew at the weekend, so these are a couple of weeks away from testing :yum:

My advanced trub management is amazing! I reckon i get 26L (VIP) from a 40L kettle :argh:
In fact my Apollo SMaSH i racked at the same time has about 30L (VIF), i had to rack to 2 x 2L PET bottles as my cube wasn't big enough :P
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
    • SVA Brewer With Over 100 Brews From Great Britain

Post #10 made 4 years ago
Any taste test posted somewhere ?

Was it a success ?

:)
The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Post #11 made 4 years ago
Jigsaw - The yeast does the job great.
Very similar to the original, mine was a little lighter in colour so if I were to do it again I would use some darker malts in the recipe.
I still have 2 bottles of this left and they are now well over a year old. I had one about a month ago and is still very nice. Seems to be a very hardy yeast.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
    • SVA Brewer With Over 100 Brews From Great Britain

Post #12 made 3 years ago
mally wrote:Just a quick update on the clone brew.

I bottled 50 (yes 50)! 500ml+ bottles of my clone brew at the weekend, so these are a couple of weeks away from testing :yum:

My advanced trub management is amazing! I reckon i get 26L (VIP) from a 40L kettle :argh:
In fact my Apollo SMaSH i racked at the same time has about 30L (VIF), i had to rack to 2 x 2L PET bottles as my cube wasn't big enough :P

Mally, where did you get your Stir plate from or was it DIY?
Last edited by tim_n on 08 Jan 2015, 21:48, edited 2 times in total.

Post #13 made 3 years ago
DIY.

Project box, PC fan, Ebay neodymium magnets, PC fan speed controller, 12V led switch, and a variable voltage ac/dc adapter. magnetic stirrer bars of Ebay including the conicals/Erlenmayer flasks.

However, you can still step up yeast without a stirrer. you just don't get as much growth. So maybe one more step up is involved?
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
    • SVA Brewer With Over 100 Brews From Great Britain

Post #15 made 3 years ago
Wife works in a lab and apparently one of her heating plates is broken (heating doesn't work) so she's going to ask if she can dispose of it for me.

Might be able to fix the element too
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