Yeast shipments are a month out in most places. Here’s how you can capture your own yeast of likely superior quality from beer you can buy at the store.
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Find an unfiltered beer. It needs to be unfiltered so that the yeast hasn’t been filtered out. There are plenty of unfiltered beers on the market but Bud Light won’t work.
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Refrigerate your bottle or can of beer for one week. Make sure you have a nice slurry on the bottom. Two to three bottles cans will yield better results.
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Open bottle or can and sanitize the lip with a flame. NOTE: You may also want to spray sanitizer on and around the cap before opening.
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Gently pour the beer into a glass, leaving the sediment (yeast) in the bottle or can.
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Swirl the sediment/yeast in the bottle and re-flame the lip.
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Pour sediment into a StarSan sanitized container.
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Grow your yeast using a stepped starter – start with 75ML (about 1/3 of a cup) of wort, then let ferment for two to three days. Then add an additional 750ML of wort and let ferment an additional two to three days.
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Note: To ferment all you need is a sanitized container, an airlock (home made or store bought), sugar, water, and yeast. A balloon with a hole poked in it can be a decent airlock in a pinch, but there’s nothing like a proper bubbler airlock. Basically, you want to make sure nothing from the outside gets in, and the gas generated from the inside gets out. StarSan is the go-to sanitizer but may be sold out most places online (check your local homebrew store) or you can use regular dish-soap making sure it’s thoroughly washed out. You need to keep your ale yeast fermenting between 68 and 72F, and cooler is better than warmer (it just takes longer). Lager yeast ferments between 45 and 55F but are outside of the scope of this.
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