RIS Attenuation

[IPA]

McMullen said.

IPA, did you use any yeast nutrient for that amazing stout?

No just a starter of 1.040 gravity

'IPA's 666' it is then

It's a double "Diable"

[McMullan]

It's a double "Diable"

It's the antithesis of the the Grail, sought by Brewers for generations searching for something that ferments out the big dark one. Now available at your local BrewLabs stockist. Terms and methodology apply

[wally]

Hi Wally
The OG was 1.098

If you contact Brewlab in Sunderland UK and quote their reference J1 I am sure that they will sell you a slant.

Cheers
Ian

Thanks Ian, that's massive attenuation.

[wally]

I grabbed a few of these, thanks Ian.

It's stout season now "down under". I'll let you know how I go.

Really looking forward to using this yeast.

[IPA]

I grabbed a few of these, thanks Ian.

It's stout season now "down under". I'll let you know how I go.

Really looking forward to using this yeast.

I am sure you wont be disappointed. Here is a brief history of how it arrived at Brewlab. I bought several bottles of Russian Stout in a pub near Brands Hatch racing circuit in about 1985. Moved to Southampton 1990. Moved to France 2000. Revived yeast in the last remaining bottle here in France in 2014. Sent sample to Brewlab 2015. Now it has arrived Down Under!
If you are interested I can tell you how to save yeast very simply. Exactly how I did it with this yeast.

Good luck
IPA

[IPA]

You should have used this yeast.


Its one that I recovered from a thirty five year old bottle of Courage Russian Stout. It doesn't stop eating until it gets down to 1.014 It is now available commercially.

[Rookie]

You should have used this yeast.


Its one that I recovered from a thirty five year old bottle of Courage Russian Stout. It doesn't stop eating until it gets down to 1.014 It is now available commercially.

Put out by who? And under what number or name?

[IPA]

You should have used this yeast.


Its one that I recovered from a thirty five year old bottle of Courage Russian Stout. It doesn't stop eating until it gets down to 1.014 It is now available commercially.

Put out by who? And under what number or name?

It's available from Brewlab and I'm certain that the reference is J1. Ask Alison for Ian's (France) Courage Russian Stout yeast

[goodolpete]

"If you are interested I can tell you how to save yeast very simply. Exactly how I did it with this yeast."

I would be interested.

[john luc]

I would have thought that saving a yeast after it has done a mega beer like that is not really recommended as the yeast has being knackered after such a brew

[WalesAles]

I would have thought that saving a yeast after it has done a mega beer like that is not really recommended as the yeast has being knackered after such a brew

Hello john luc,
The yeast was from a 35yr old bottle of Stout.
Please keep up!

WA

[Rookie]

Put out by who? And under what number or name?

It's available from Brewlab and I'm certain that the reference is J1. Ask Alison for Ian's (France) Courage Russian Stout yeast

I plan to do a RIS later in the year and this looks like it would be a good yeast except my LHBS doesn't stock Brewlab and I'm not sure where to get it.

[Goulders]

Ask Brewlab direct and they may mail it to you

[IPA]

Put out by who? And under what number or name?

It's available from Brewlab and I'm certain that the reference is J1. Ask Alison for Ian's (France) Courage Russian Stout yeast

I plan to do a RIS later in the year and this looks like it would be a good yeast except my LHBS doesn't stock Brewlab and I'm not sure where to get it.

Email Alison Hedley at Brewlab. They send slants worldwide.

alison@brewlab.co.uk

[IPA]

"If you are interested I can tell you how to save yeast very simply. Exactly how I did it with this yeast."

I would be interested.

ote="Ian"]I have posted my method of re-using yeast before but this time I have added photos to make it clearer.

36 Hours into the ferment I clear a space in the krausen and remove 500 ml to a sanitised plastic bottle.

I loosely fit the cap and let fermentation proceed normaly. when fermentation has halted I tighten the cap and store it in the fridge.

As you can see there is a nice clean deposit of yeast on the bottom of the bottle. The reason I leave it 36 hours before removing the fermenting beer is that I find you get a much cleaner yeast deposit.
When want to make my next starter I pour most of the beer into a glass for quality control purposes to make sure this is no infection. That is to say I drink it

I then swirl the remaining beer to dislodge the yeast and added it to my starter flask. 12 hours later it looks like this.

I have successfully re-used the same yeast for more than 18 months and more than 12 brews using this method.[/quote]

The only thing that I do differently now is that I use a large plastic syringe to remove the fermenting wort from below the krausen.