Yeasts

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I've been using a variety of different yeasts for my last few batches.  I'm
basically interested in british style ordinary bitter (gravity 1035-1042,
although I'm tending slightly higher) as the American brewers seem incapable
of managing anything under 1048 (4.8%) or so.

Anyway, back on track - I've noticed that one yeast I've had excellent brew
results with follows a very strange pattern.  This used the yeast sediment
from the bottom of Yards' (Philadelphia) Bottle Conditioned IPA (this adds a
step to the brew process where I have to drink 3-4 bottles of the stuff
during the boil and preparation, but I don't really mind the extra work...)
When I use this (just swill out the bottles into the cooled wort with a
little water), it takes a long time for the fermentation to visibly start
(maybe a whole week or so), then it bubbles furiously for a day or two, then
nothing again.

This latest batch I'm running now instead uses the yeast from 2 bottles of
Schoefferhoefer wheat beer (a fabulous genuine German one from Frankfurt),
it started bubbling after about 1 day and is going nicely.

Any idea why the "start time for these yeasts has been so different?  Other
searches have suggested making a "starter" with some sugar solution for the
Yeast to grow in first, but I've always gained the impression that it's just
a means of getting the total amount of yeast up beforehand - and I figured
by using multiple bottle loads, I was almost certainly getting a decent
quantity.  I did try a brief period one time with no tangibly different
results.



Re: Yeasts



Bottle conditioned beers have used yeast that has devoured all available
sugars
(yeast food) and have gone dormant. Wake up times vary quite a
bit. You could
make a starter from these by making a one liter mini
batch a few days ahead of
brew day. That would wake them up and
decrease your lag time on getting your
beer fermenting.


--
BierNewbie
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Re: Yeasts



And further to the good advice, if you make a wort starter, don't use
sugar -
make a mini wort that's made of malt as the deprived yeast need
to rebuild and
adapt to a new environment, which explains the lag
between pitching and
fermentation.  Dry yeast can be brought to life by
simply re-hydrating in water
since most dry yeast sachets have
sufficient nutrients and compounds including
trehalose to give the
yeast a kick in the pants when hydrated.
Re the bottled yeast, you may find that some yeast strains in
commercially
available beer bottles are in fact only used to carbonate
the beer and may not
necessarily be the actual strain that was used
during primary fermentation - you
could always have a go at asking the
brewery that made the IPA if the bottled
yeast is a carbonation strain
or the original fermentation strain...


--
Rowan

Canberra Brewers Club
Australia.
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Re: Yeasts


I went and visited the brewery a week ago, the brewer was surprised at the
lag, it's the same yeast, they filter most of it out, but there's still a
tangible quantity.  They do use the same yeast for all their beer except for
a Belgian Witbier style they have a seperate yeast for.

I think I'll just live with the delay.


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