New Brewer - Yeast farms

[LlewellynT]

Hi Guy's, I have just read a question from a fellow newby about the scum at the top of the fermentation being referred to as a 'Yeast Farm'. Does this mean that this could be collected (somehow) to create a new yeast? [bandit]

[Borris]

Hi Llewellyn, and welcome to beer heaven (the Coopers Web Site).

 

I've not heard of collecting the yeast from the top of the brew before. The usual way is to collect it from the bottom of the fermenter.

 

Simply wait until your brew is fully fermented, checking with a hydrometer for an identical reading on 2 successive days, then bottle your beer. After bottling you will be left with a small amount of liquid and a greyish coagulate, commonly known as a "yeast cake". To harvest your yeast cake remove the little bottler and shut off the tap, pick up the fermenter and give it a swirl, then decant the slurry into a sanitised container. I typically use the yeast slurry the next day but if storing for an extend period would reccomend refrigerating it.

 

 

 

 

[PB2]

There are yeast strains that do well to be skimmed from the top of the brew, generally liquid yeast. However, most dry yeast is best to be harvested from the sedimentation at bottom.

[LlewellynT]

Thanks guy's, one other thing - the normal yeast one buys in a grocer, I think for cake & bread making, is that OK for beer? I have also read that the single pkt of yeast supplied with the malt can maybe supplemented with another 2 packets? Seems a bit OTT?

[PB2]

One sachet should ferment okay. Having said that, many brewers like to pitch yeast at the rate of 0.5g to 1g per litre. Try it for yourself and evaluate the result. [biggrin]

 

Brewers' Yeast has been developed over time to get the right sort of aromas/flavours/alcohol content and FG. It is more tolerant of ethanol than baking yeast.

[LlewellynT]

Thanks for that info PB2, as a matter of intrest my 1st brew of lager has come out tops! Very lively but a good taste & aroma, although that ' homebrew ' aroma is still very strong. Alc is about 5,2% - is that about right?

[PB2]

1.7kg Lager Beer kit + 1kg Coopers Brewing Sugar made to 23litres and secondary fermented, should come out around 4.6%ABV 'ish.

 

Funky flavours and aromas normally decrease with bottle age. Also, making beer to "THE BEER TRIANGLE" (in my signature block) will reduce funky. [wink]

[Muddy Waters]

It's a good thing James Brown isn't around to hear this crazy talk about reducing the funky. It's gotta, gotta be funky [whistling