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? Paul
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 strain...it's merely expediency.
---------->Denny
-- Life begins at 60...1.060, that is.
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