Since my brother gave me a Blanche de Chambly beer last weekend, I am determined to brew a clone version. I found a clone recipe at
http://danielshomebrew.blogspot.ca/2010 ... clone.html and purchased all the ingredients, except for the yeast, which I cannot find. I COWORKER HAS SOME WHITE LAB 410 if I want it but I decided I would like to experiment with harvesting yeast from a few bottles of Blanch Chambly. Jamie Savoi had some Wyeast 3684 he said he could bring me in a few weeks but since I am a little impatient, and now have all the ingredients I figured I would up my beer making game and try to harvest some bottled yeast. He did say, and I have read on the web that they use different yeast at bottling. Starting to ramble so back to the subjest at hand.
I sterilized some equipment in boiling water, pasturized 100 ml of water and 10 grams of wheat dry extract (wish I had some DME but did not), added the wort to a sterilized mason jar, drank two Blanch Chambly and added the sediment to the cooled wort, aerated and have it sitting and a dark spot behind the toaster with the cap just sitting on top.
So, I have few questions to you experienced beer makers.
1) Should I take Jamie up on his offer and wait, or go with my coworkers white lab 410?
2) Are the steps I took for this yeast harvest proper steps?
3) if the yeast start to multiply, I will need to make a started for a 5 gallon batch. How should I proceed and how much of a starter would I need?
Any help or suggestions would be appreciated. There is definetly a quality to the aroma and flavor of the original beer that I really Iike. Not sure how to descibe it. Am now drinking a Noire de Chamby and get the same aroma. Anyway if this is more due to yeast than grains or hops I may descide to wait for Jamies return to Fredericton.
Thanks