Brands: Cooper's Ale, Hoegarrden Wit Bier, Erdinger. In the US, I think Sierra Nevada Pale Ale is a good source as well.
Preparation:
1st, prepare a sanitized bottle and cap.
Next boil 200ml of water, and add a tablespoon of dry malt extract or liquid malt extract, stir until dissolved and remove from heat.
If you don't have this, you may use honey or sugar which is also fementation, but the above is preferred.
Cool to room temperature.
Harvesting:
DO NOT DISTURB THE YEAST which has settled at the bottom of the bottle.
Next, carefully pour the pale ale into glass........then drink it!
DO NOT POUR ALL. Pour carefully into the drinking glass so as not to disturb the yeast. Leave the last 1"" or 1.5"" in the bottle.
Swirl the last bit of beer in the bottle to suspend the yeast, then pour into the sanitized bottle.
Add the 200ml of cooled malt extract solution into the bottle and cap.
Is the yeast alive?
If the bottled yeast is left in room temperature, you should notice the hardened bottle and raised EZ-cap valve the next day, this means its fermenting. Refrigerate to stop the fermentation and remove to room temperature 6 hours before you begin brewing, this allows the yeast to ""wake up"".
Good luck.
""andy.HIPPY.oppenheim""
i dont know how. any help apreciated.
hippy
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ORGINAL POSTER: patrick
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