For my current brew, I washed the yeast from the brew previous to that for the first time, seems to have worked well as the current brew is fermenting away nicely.
I now need to get some more grain, which I get from a local brewery. I thought I would also get some of their yeast to see what difference it makes to the beer. (I've normally used GV12 as that was cheap in my LHBS!)
I'm just not sure what I need to do with the yeast from the brewery. The product I've bought is http://www.wibblersbrewery.org.uk/shop? ... lypage.tpl.
1) Do I need to make a started or can I pitch directly into my next brew?
2) I'm assuming it could be reused, but how many times would be 'normal'?
3) I also assume that I should keep it in the fridge, how long would it last if my next planned brew was postponed?
Thanks
What to do?
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Rick_UK
Re: What to do?
From my experience of re-pitching slurry you ideally need around 300ml per 23l of wort assuming the slurry is relatively fresh. So I would definitely make a starter.
You can re-use yeast indefinitely if handled correctly but without detailed rinsing processes I would start with a new starter after 5 generations.
It should keep fine in the fridge for at least 6 months providing you grow it up into a decent starter a few days before pitching.
Once you've successfully fermented a batch with this yeast you can then harvest the slurry from that and use Mr Maltys pitching rate calculator (do an internet search)
Its worth bearing in mind that many micro-breweries use commercial dried yeasts such as Danstar and Lallemande who make S04, Windsor and Nottingham so you may be paying 3 quid for the slurry of a 2 quid packet of yeast!
Rick
You can re-use yeast indefinitely if handled correctly but without detailed rinsing processes I would start with a new starter after 5 generations.
It should keep fine in the fridge for at least 6 months providing you grow it up into a decent starter a few days before pitching.
Once you've successfully fermented a batch with this yeast you can then harvest the slurry from that and use Mr Maltys pitching rate calculator (do an internet search)
Its worth bearing in mind that many micro-breweries use commercial dried yeasts such as Danstar and Lallemande who make S04, Windsor and Nottingham so you may be paying 3 quid for the slurry of a 2 quid packet of yeast!
Rick
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marcarm
Re: What to do?
Just contacted the brewery, and they only charge if you take one of their vials. Going to take some containers with me tomorrow when I get the grain and they will fill them for me.
Be interesting to see what difference it makes to a brew.
Be interesting to see what difference it makes to a brew.
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Rick_UK
Re: What to do?
If they skim it off the krausen you probably won't need a starter as this is the most active healthy yeast.marcarm wrote:Just contacted the brewery, and they only charge if you take one of their vials. Going to take some containers with me tomorrow when I get the grain and they will fill them for me.
Be interesting to see what difference it makes to a brew.
Be interesting to know what strain they use - worth asking.
Rick
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marcarm
Re: What to do?
From their website
Our Yeast was originally one of the Whitbread Strain that we got from our friends at Crouch Vale who in turn got it from the now defunct Ridleys Brewery.
Be interesting to see what happens, I'm a bit of a newbie when it comes to yeast.
Our Yeast was originally one of the Whitbread Strain that we got from our friends at Crouch Vale who in turn got it from the now defunct Ridleys Brewery.
Be interesting to see what happens, I'm a bit of a newbie when it comes to yeast.
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Maldon John
- Steady Drinker
- Posts: 56
- Joined: Wed Apr 24, 2013 8:29 am
- Location: Maldon,Essex
Re: What to do?
I brewed with the said yeast (vial)last summer. Made up a 2 litre starter and it was up and running in about 8hours,fermenting at 19c. I would'nt describe it as a neutral flavour,I detected a slight fruity tartness thing going on which I can also pick up in Wibblers Beers(the ones they serve at my local anyway).