Frankenstein Brewing?

Frankenstein Brewing?

Post by John D. Pierc » Mon, 30 Dec 1996 04:00:00



A question based on a vague memory...

In college I knew a guy who did some very rudimentary brewing (with one of those
pillowcase-shaped sacks). I vaguely seem to remember him talking about how it is/was
possible to get ingredients from finished commercial brews.

Could he have been talking about bringing any yeast left in there back to life?
Frankly he could have just been talking or I could be mis-remembering, but I was reminded
of it the other day and thought I'd ask if anyone had heard of such a thing (and it's
legality if it exists).

JD

 
 
 

Frankenstein Brewing?

Post by Steve Chroscick » Tue, 31 Dec 1996 04:00:00


Quote:

> A question based on a vague memory...

> In college I knew a guy who did some very rudimentary brewing (with one of those
> pillowcase-shaped sacks). I vaguely seem to remember him talking about how it is/was
> possible to get ingredients from finished commercial brews.

> Could he have been talking about bringing any yeast left in there back to life?
> Frankly he could have just been talking or I could be mis-remembering, but I was reminded
> of it the other day and thought I'd ask if anyone had heard of such a thing (and it's
> legality if it exists).

> JD

What your refering to is the process of using the yeast that is found in
bottle conditioned beers, for starting a yeast culture and yes this is
both possible and legal(at least in the UK it is!). But you have to
remember that you must get a bottle of "Bottle Conditioned" beer first.
Most bottled beers have been pasteurised prior to bottling and so contain
no useable yeast, but some do. Take a look at the label! If you can find
it in the US try Guinness Export (7.5%ABV) this is the only Guinness I
knoe that is still bottle conditioned. Worthington White Shield is
another, Chimay in the corked bottles is another fine bottle conditioned
ale. If you want to know the process of recovering the yeast E-Mail me
and I'll explain it.
        Yours Steve C.