Reculturing yeast from bottles

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Does anyone have comments to reculturing yeast from commercial beers?
In particular Pilsners.
I'm interested in knowing what beers might be best, as I've read that
some bottlers hide their yeast culture by adding a second yeast towards
the end of the process thus eliminating this reculturing.
Any thoughts and ideas?

Re: Reculturing yeast from bottles wrote:
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I'm pretty certain almost every pilsner I've ever seen has been
filtered, so there won't be any yeast to culture.  When brewers DO add a
bottling strain, I can assure you it's not to hide the fermenation's merely expediency.

Life begins at 60...1.060, that is.

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