Smashed Crabs Posted December 13, 2018 Share Posted December 13, 2018 So iv noticed people re hydrate and re use coopers pale ale yeast from the bottom of the bottle but has anyone done it with the session ale ? Is it the same strain ? Just curious cause iv got a few stubbies here. Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2018 Share Posted December 13, 2018 I think it is the same strain mate. It’s better to take it from the less alcoholic beers anyway. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 13, 2018 Author Share Posted December 13, 2018 Yeah sweet might give it a try. Cheers for the response. Now to search for the correct method Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 13, 2018 Author Share Posted December 13, 2018 Haha shoulda just searched from the start .. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 13, 2018 Author Share Posted December 13, 2018 Ok so from people's experiences from using the re activated yeast how does it hold up Vs say US-05 ? Can you get more then one brew out of it by pitching it's slurry? Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2018 Share Posted December 13, 2018 From what I’ve read it’s quite aggressive. When fermented low it’s cleanish, if fermented higher it throws banana and other esters. I personally enjoy a little bit of that character but some do not and see it as an “off” flavour. Lusty has recently re-used it in a number of beers with good results. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 13, 2018 Author Share Posted December 13, 2018 Solid .. look forward to using this .. might save it for my first robobrew brew day. Link to comment Share on other sites More sharing options...
Titan Posted December 13, 2018 Share Posted December 13, 2018 After years of brewing i doubt coopers use a yeast that doesn't stack up against fresh yeasts you can buy. My concern would be how many generation has this yeast been through before you decant and use again. Now for using slurry, and this is just my opinion and don't want to get anyones back up because many use this method. What if you have an infection in the beer you take the slurry from? Maybe a small infection that may perpetuate (big word) to the next brew. This is why I make a starter with fresh yeast. As per kelsey's method. You dont need any equipment to do this, you can shake not stir. Then you continue to make starters from the first. Risk is minimal compared to slurry. Anyway i had a lot more to say but had a voice call that distracted my chain of thought. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 13, 2018 Author Share Posted December 13, 2018 Iv used slurry around 8 times now with zero issues but see where you are coming from. With some annual leave now I think i will look into makings my own starters. Does it have to be with a beaker or do other jars work the same ? Link to comment Share on other sites More sharing options...
Titan Posted December 13, 2018 Share Posted December 13, 2018 Jars are good. No problems Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 13, 2018 Author Share Posted December 13, 2018 Must admit when I started brewing I wasn't aware of all these additional steps and a lot of the process gets lost in brewer jargon. But it's also a hobby that evolves quite easily from buying a kit n a kilo to crushing your own grain and making your own yeast and growing your own hops .. just waiting for the people who step it further and grow there own grain. 🤣 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted December 13, 2018 Share Posted December 13, 2018 37 minutes ago, Smashed Crabs said: just waiting for the people who step it further and grow there own grain As predictable, there is some stuff on-line about this. Folks who grow it and malt it into grain for brewing. Google "making beer the hard way". It sounds interesting, but if you thought an all grain brew day was long. . . What I do love about this hobby is it can be as involved as you want: Fresh Work Kit to All-grain and beyond Cheers Shamus Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 13, 2018 Share Posted December 13, 2018 You can reuse any yeast a number of times. I do it with starters, but you'll want a container about 3 litres in size to do it. The starters themselves aren't that big but just prevents a mess. Rather than making a big starter and splitting it into smaller amounts to use in starters each batch I just make each starter bigger than necessary and then harvest the excess for next time. I created a thread about it which details the process with pictures. Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2018 Share Posted December 13, 2018 2 hours ago, Smashed Crabs said: just waiting for the people who step it further and grow there own grain. 🤣 One day I’m going to grow enough for a batch, malt and brew. I want to toast some of those grains too for the same brew. Just for shizzles and giggles. Ive been talking to a farmer friend of late about malting his own barley. He’s getting keen...... that’s all I can say for now. Theres not enough small malt houses in Australia Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 13, 2018 Share Posted December 13, 2018 I brewed a batch with some home malted barley once, and I threw in some of my home grown Cascade as a late hop as well. The efficiency wasn't great but it was enough to make it into a midstrength. Actually didn't taste too bad considering the unknowns of it. Link to comment Share on other sites More sharing options...
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