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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?

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.