DON'T DO IT!!
It's not the same yeast they use to ferment the Beer. They ONLY use this strain for bottling. I know because:
A - they told me this at my LHBS after:
B - I did it with Chimay Blue and it was like Chimay on CRACK. You know that nice fruity Chimay flavor? Think of that but times 10.
That said, if you want to use this yeast for bottling only, you would just do as the others have said and start small, bumping it up. I did it as follows with just 3 Ball Canning Jars:
1 - Leave the last 1/4" in the bottle. Swirl it up and pour into about 1 or 2 cups of Wort in a canning jar. I used the ring of the Jar but not the lid. Instead I put plastic wrap over the jar and then screwed down the ring over it. That way I could see if fermentation started.
2 - Next day you should have some more yeast at the bottom of the jar. Pour off as much of the liquid as possible and repeat step 1.
3 - Do it again but fill the jar about 3/4 of the way up.
4 - Pour off as much liquid as possible and make a starter OR:
4 - Pour off as much liquid as possible. Pour distilled or boiled water into the jar and swirl it up. Wait a bit and then pour the liquid into another (sanitized) jar. The water contains the suspended yeast and the stuff that settles out first is trub and junk. Repeat until the yeast is clean and leave it in the fridge with a little distilled water on it for up to a month or two (when it starts turning brown it is trash).
You can use this method for culturing any yeast you want from Bottle to fermenter. If you are going to store it there are better resources to check into, and if OZ isn't drunk he can explain it real well
That said, I repeat that I HIGHLY recommend you use a nice Wyeast or WLP Belgian Ale strain (perhaps one of the WLP Trappist strains), and only use Chimay yeast from the bottle for bottle conditioning.
Either way you decide to do it, it is fun and educational too!!
Rob
