Yeast Reculture

[matr]

After a successful reculture of the CPA yeast I'm interested in what other commercial brew yeasts have been successfully recultured?

I have read some breweries use a different yeast for conditioning, so can anyone advise which one's do this (to steer clear of) and which one's are good to reculture?

[KEG]

i've read somewhere that Duvel (belgian tripel) uses a different yeast in the bottle, but pioneered on and recultured one a while ago anyway. I made a 2L batch of tripel - using extract, spec grains and hops - and used the recultured yeast. came out beautifully. nice banana notes, a little spicy... very true to the yeast flavours in Duvel. so even if it does use a different bottling yeast (which I have my doubts) - who cares!

a lot of people on here have recultured Chimay yeast too; it seems to need more patience.