European Lager yeast salvage attempt

[Malter White]

I've made a yeast starter from the trub of a Coopers Euro Lager KnK. I'm going to try it in a KnK of Cooper OS Lager to see if it works better than the kit yeast (ale yeast) provided.
This is my second attempt at reactivating yeast. The first try was Coopers Pale Ale yeast from a 6 pack. It didn't work very well because I didn't keep it in a warm enough state.
This time I've managed to keep it warm but I fear too warm. There's plenty of foam happening and gas but it has a very egg-like smell. In hindsight I probably didn't need it to be kept warmer than my attempt at ale yeast because it's lager yeast.
Should I pitch this in the wort or in the compost bin? Will the yeast adapt and perform it's magic once it's pitched at a suitable temperature or do you think it's already shot?
I have another jar of trub I can use to try again if the first one is kaput!
TIA
Muzz  
 

[Shamus O'Sean]

I think you should be okay.  Lager yeasts have a egg-like smell from the sulphur gas they produce.  Other more expert folks will probably comment too.

Based on what Lusty said some time back, the yeast in the Coopers Euro Lager is probably Saflager W-34/70.  I base this on the fact that most of the Coopers Recipes with the Euro Lager Can use Saflager W-34/70 in the recipe.

[Malter White]

2 minutes ago, Shamus O'Sean said:

I think you should be okay.  Lager yeasts have a egg-like smell from the sulphur gas they produce.  Other more expert folks will probably comment too.

Based on what Lusty said some time back, the yeast in the Coopers Euro Lager is probably Saflager W-34/70.  I base this on the fact that most of the Coopers Recipes with the Euro Lager Can use Saflager W-34/70 in the recipe.

Good on you, Shamus. Thank you for the info.
If nobody replied I wasn't sure which way to go - whether to punt it or pitch it. This gives me some confidence to pitch it.
If it fails you won't be held responsible. I was just being a first time sky diver. Really wanted to jump but just needed that little shove out the plane to make it happen.  
Cheers, mate.

 

[Greenyinthewestofsydney]

Yeah as shamus says the egg sulphur smell is what a lager typically does. Some lager strains more than others.

Im not quite sure on the euro lager yeast being W34/70. My research way back suggested Mauribrew 497 but anyway the times i used it worked quite nicely. Fairly clean and inoffensive. 

 

[Malter White]

Thanks @Greeny1525229549. Much appreciated.
Just in the process of mixing it all together now.  

[Ocean's of Ale-]

I thought i read here or somewhere that the European lager kit yeast wasn't 34/70 but S-189, similarly a clean lager strain but with a brorder temperature range than 34/70. Again correct me if iam wrong but i thought it was the S-189 that was coupled with a Coopers house ale strain thats found under lids in its [oz] pale ale & Mr beer kits ranges.  A fascinating brülosophy article i read found that almost no taste test could  regularly pick the differences in both those fermentis lager yeasts strains, when used in identical recipes.

Personally I am just about at wit's end dealing with lager strains, they just take forever to do. [a good kristallweizen can be an amazing drink inside three weeks]. 

Cheers mates-

Edited July 7, 2020 by Ocean's of Ale-
For the love of beer porn-

[Malter White]

5 hours ago, Ocean's of Ale- said:

Personally I am just about at wit's end dealing with lager strains, they just take forever to do. [a good kristallweizen can be an amazing drink inside three weeks]. 

I know how you feel. I made my first lager earlier this year and thought, "What!?! Two weeks to ferment, then a few more weeks of lagering."

The only problem was it was a bloody good beer and so I was compelled to make it again. Making lager in the cool months is working out ok though, as I drink less and unlikely to run out beer while it's taking it's time being made.

[Ocean's of Ale-]

@MUZZY for sure it makes a very tasty drop buddy, i was brewing my pills for 3 weeks & then I'd cold crash for at least a week then leave it in the bottle for 4/6 more weeks to improve, i guess my conundrum was- yes i  like what I am drinking here but yes I am also a piss head, with a shortage of long necks at my disposal.  I can make quality ales in half the time.

Are you going to still use the euro trub mate?

[Malter White]

4 hours ago, Ocean's of Ale- said:

@MUZZY for sure it makes a very tasty drop buddy, i was brewing my pills for 3 weeks & then I'd cold crash for at least a week then leave it in the bottle for 4/6 more weeks to improve, i guess my conundrum was- yes i  like what I am drinking here but yes I am also a piss head, with a shortage of long necks at my disposal.  I can make quality ales in half the time.

Are you going to still use the euro trub mate?

Hey Oceans.
Yeah I used the Euro trub. Ferment activity started really quickly.
The wort is all milky at the moment with about 1cm of krausen. Although the krausen has some crusty looking crap on top. Hopefully that will dissipate with time.

[Ocean's of Ale-]

@MUZZY Well you should be able to skip the diacetyl rest stage mate as you done it on the last brew.

I am sure it will come up great as the boyz from Guns & Roses sang "just a little patient's yeah yeah".

[Malter White]

1 hour ago, Ocean's of Ale- said:

@MUZZY Well you should be able to skip the diacetyl rest stage mate as you done it on the last brew.

I don't fully understand the science behind the diacetyl rest but I'll probably still do it anyway, just to be sure.  

[Shamus O'Sean]

1 hour ago, Ocean's of Ale- said:

patient's

Hey @MUZZY, another one of those words.  How's the OCD going?

[Malter White]

6 minutes ago, Shamus O'Sean said:

Hey @MUZZY, another one of those words.  How's the OCD going?

I'm currently considering self harm, Shamus.

[Ocean's of Ale-]

@MUZZY

The diacetyl is the byproduct of cold fermentation, it leaves a butter scotch flavours to your beer which may seem desirable in beer (maybe in ales) but its seen as a flaw in a very clean lager. So if on the first brew there  was a diacetyl rest then it carrys over into this brew because its been recycled, so to speak.

[Malter White]

Last night I tried the above mentioned brew, Coopers OS Lager with 1.5kg light liquid malt extract, a steep of Cluster hops on brew day and the salvaged Euro Lager yeast.
It turned out pretty good. Not as nice the Euro Lager but very drinkable. More like an Aussie draught beer though than the Euro lager style I was hoping to emulate.
I'm sure that's not what it is classed as but I'm not a beer judge and that's what it reminded me of.