Proper Job yeast

[D4nny74]

Hi all

Am after a proper job clone recipe but noticed today that they are bottled conditioned , don’t know why I’ve never noticed it before but is it worth capturing the yeast and stepping up to use in the clone ?

Cheers all

Danny

[Rookie]

You'll never know unless you try.
You might want to explore their website and see if they say that they use a different yeast strain to bottle condition. Or e-mail them and ask.

[MTW]

It's the primary yeast. Grow it up, pitch it big, aerate well, and hold it cool for 24 hrs, before raising to normal temperatures. For the effect they get from it in PJ, there's a good argument for just using a Californian strain instead.

[Wonkydonkey]

I think there's a post somewhere, about brewery tour etc.
iirc, it is the primary yeast and a few of use have used it. I remeber reading about it having a thick krusen, and wants to climb out of the FV at night a make a right mess of the place.
Anyhow give it a try you shouldn't be dis appointed with the free yeast sample.

Got beaten to it whist typing, by MTW..

You can read a bit more here,
viewtopic.php?f=12&t=76746

[vacant]

The St Austell bottles have a BBE date which seems to be a year after bottling so now "BBE Aug 17" would be a fresh bottle. I reckon supermarkets are more likely to have a quicker turnover than off licences if you want freshest yeast.

[D4nny74]

Got this from tescos

[Troutman47]

I've got a PJ clone recipe from the Brewers Friend website, they call it Proper Jobish.

Just bought 4 bottles from Tesco's on offer 4 for £6 to get the yeast to make this.

[D4nny74]

Will have a look

[Goulders]

Or search out bigrichlock on here. He won the PJ clone competition run by BrewUK about 4 years ago

[D4nny74]

Cheers Goulders

[D4nny74]

Trying to step up the yeast I got from the 4 bottles, Somethings happening

[Wonkydonkey]

That's great, now you can see why it can climb out af a almost full FV when your not looking.

[D4nny74]

Do you think it needs stepping up again before I use it on a brew ?

[MTW]

Do you think it needs stepping up again before I use it on a brew ?

How much have you got in there, and what's your batch size and planned OG?

I've just check my post on another forum, from some time ago, and can help a bit on the pitch rate... in theory. On the tour I did, they said they pitch 150Kg of (live) yeast into 28,000L. I would assume that is 'typical', not absolute. So you could call that 123g in 23L for us... but that's very fresh, active yeast. Depending what you'd want to assume may be the cell density you have there, you could make all sorts of guesses as to how much of your culture you need. However, assuming even a moderate density, you'd want well over 200 billion cells to get near their rate. Considering that the best info I have is that they pitch at 15C and hold for 24 hours, before going up 3C or so, I just think that you want the biggest practical starter you can, so step up to a good 2 or 3L. When I used it (before I heard so much about their practices) I pitched too little, too high, and it was estery... although still a strong fermentation. Aerate like heck, too.

[D4nny74]

Cheers MTW , yeah 23ltrs, will let this complete and step up again and see how it is