Yeast Water and Beer
I was drinking a fin du monde the other day and noticed the visible yeast sediment in the bottom of the bottle. Those beers are fermented in bottle, but I don't know how much, if any, of that yeast is active or alive by the time the consumer opens it. Can it be cultivated, and kept as a yeast water solution, sort of how people do with the wild yeasts on fruit? How should it be fed, would whole groats of various grains work, or should fruits be the food of choice? I'm going to try and cultivate this and I'll keep posting, but it will undoubtedly take time before something, if anything, happens. In the meantime I would love to hear anyone else's thoughts on this, as I really have no clue what to expect.