Sharp's Yeast

[super_simian]

I don't care what you think you were told, I know that Coopers 'kit' ale yeast is a strain specifically developed by them, and manufactured by Mauri Yeast Australia (although it is a different strain to 514,) who also make dry bakers yeast (among other things.) Additionally, speaking as someone who's done a few brewery tours, remember this. Just because someone works at a place doesn't make them an expert. Hard to believe I know, but many large brewery employees have no idea what it is they actually do. If you want the straight dope, make sure you are speaking to either an actual brewer or one of the lab guys.

[SamT]

I'm sure if you tried really hard you could be more condescending ...

I'm well aware that you can get some numptys who run brewery tours (the tour guide who took me around the Black Sheep brewery in Masham was particularly awful - apparently the bottom end of the hop cone is responsible for bitterness and top end for aroma according to them) but the chap who took me round - a numpty he was not, and he informed me that it was baking yeast in the basic kits, with the specialist kits using different strains depending on type. I have no reason to disbelieve him, notr to doubt his technical knowledge.

tbh, I don't think either of us are going to agree on this, I don't much care about this conversation as I don't use kits, and we've thoroughly derailed the thread enough so I'm bowing out now.

[InsideEdge]

I think I am right in saying that a modern 'bread' yeast is not tolerant to alchohol so would not work at all in beer.

[Capped]

I think I am right in saying that a modern 'bread' yeast is not tolerant to alchohol so would not work at all in beer.

I've read many times that amongst other things,the main drawback with bread yeast is that it won't settle out. So,if you've ever used Windsor...! They say that's slow to clear but I love it and it clears to star-bright within a week for me,so you all haven't a clue what you're doing ! Anyways,I've got two packs of Muntons 'Active Brewing Yeast' (be a worry if it said "inactive") in the fridge which my bubble-headed missus picked up in error months ago. What's that like,then? 'Twas very cheap and the packets look nasty. I'm loathe to chuck it away,but am reluctant to use it too. Talk about being stuck between a rock and a hard place.

[coatesg]

I'm loathe to chuck it away,but am reluctant to use it too. Talk about being stuck between a rock and a hard place.

Chuck it in the boil. Provides a nice lot of yeast nutrients for whatever you pitch in later on. I have some old (very old) S23s that will meet a similar fate soon.

[jmc]

I'm loathe to chuck it away,but am reluctant to use it too. Talk about being stuck between a rock and a hard place.

Chuck it in the boil. Provides a nice lot of yeast nutrients for whatever you pitch in later on. I have some old (very old) S23s that will meet a similar fate soon.

Sounds like a good idea.

I have some yeast samples (washed cake, skimmed etc) in the yeast fridge that are really well past their sell by dates. Some approaching a year old.

Is there any risk of off-flavours if they are added to the boil?

[Capped]

Chuck it in the boil. Provides a nice lot of yeast nutrients for whatever you pitch in later on. I have some old (very old) S23s that will meet a similar fate soon.

In the boil?? I've never heard that one before but hey,who am I to argue? I take it that the yeast in question is not recommended for use as intended then ?

[coatesg]

They were probably fine, but they are far too old now. Fullers do it I think during their process.

[Capn Ahab]

Whichever yeast you use, it's never gonna be the magic bullet. Sharps (Stuart Howe) may make really good beer, but thinking that by using the same yeast alone is gonna get you in the same ballpark is deluded. In my (limited) experience, there's a bit more to it than that...