It's a bit like culturing up a yeast starter when making beer. I did that over the last c

ouple of weeks.

If you buy a bottle-conditioned beer you can take the little ring of sedimented yeast at the bottom of the bottle, and transfer it into a small bottle (100ml-200ml max) with a wort-like solution of malt-extract and water - it'll munch up the maltose in the solution as it ferments and grows - swirl it round to resuspend the yeast a few times a day. When it's eaten most of the maltose you let the yeast settle out, pour off the liquid, and transfer the yeast sediment into a larger bottle with a larger volume of wort - keep doing this until you've got a large enough culture of yeast to pitch into whatever volume of beer you're brewing.

And no, I'M NOT A FUCKING ARTISAN.

Posted By: Arizona Bay, Feb 21, 10:32:33