phill61525228291 Posted March 28, 2011 Share Posted March 28, 2011 Hi all, Just about to bottle my first brew and keen to start another one and I am indecisive as to whether I should pitch with the dry yeast from the packet or add some of the sediment from the previous one(200ml) or both. The yeast is an ale one that came with the kit. Thank Phil Link to comment Share on other sites More sharing options...
Matty A Posted March 28, 2011 Share Posted March 28, 2011 Only being your first brew I would probably go with repitching the yeast although using the yeastfrom a differant brew isn't too difficult. http://www.coopers.com.au/the-brewers-guild/talk-brewing?g=posts&m=10630#post10630 Here is a link to another thread explaing how to do this. Link to comment Share on other sites More sharing options...
Kearnage Posted March 28, 2011 Share Posted March 28, 2011 Phil, If the yeast you are thinking of repitching is the packet yeast (not a specialty yeast purchased seperately) you are probably best to pitch a new packet of yeast as you are guaranteed yeast health and number (assuming it is in date and stored cool) and there is no risk of adding wild yeast or other greeblies. Either way is likely to work though! Link to comment Share on other sites More sharing options...
phill61525228291 Posted March 29, 2011 Author Share Posted March 29, 2011 Thanks for the replies. Once I get an appreciation of the subtitles of each yeast strain on the beer I can start doing this. I read though an interesting article where a brewer could tailor the flavors of his beer by controlling the temperature of the fermentation matching those from different yeast strains while using the same strain all the time.However this will require very accurate temperature control of the whole process. Regards Phil Link to comment Share on other sites More sharing options...
GerardC2 Posted March 29, 2011 Share Posted March 29, 2011 Hi guys, Does reusing the yeast from a previous brew improve the beer in any way. I only recently heard that this could be done and was wondering what are the advantages of this method over pitching the dry yeast. I've heard that the fermentation starts quicker and so finishes quicker but in the two batches I have done so far I have pitched the yeast dry and have been very happy with the results and didnt mind the 2 week wait. Any info on advantages/ disadvantages between the two methods would be appreciated. Cheers Ger Link to comment Share on other sites More sharing options...
Matty A Posted March 29, 2011 Share Posted March 29, 2011 Also another good thing to do if pitching som recultured yeast is to reactivate the yeast out of the Coopers bottles. That way your using the same yeast that Coopers use when making there beer. Link to comment Share on other sites More sharing options...
Guest Posted March 29, 2011 Share Posted March 29, 2011 Hi guys, Does reusing the yeast from a previous brew improve the beer in any way. I only recently heard that this could be done and was wondering what are the advantages of this method over pitching the dry yeast. I've heard that the fermentation starts quicker and so finishes quicker but in the two batches I have done so far I have pitched the yeast dry and have been very happy with the results and didnt mind the 2 week wait. Any info on advantages/ disadvantages between the two methods would be appreciated. Cheers Ger One of the advantages I see is when you have a good yeast by reusing the same yeast is a money saver. People who do AG do this quite regularly to help reduce costs. They then culture it and can make many starters from the one good yeast. I have heard of some people doing it more than 20 times and reproducing good results. Link to comment Share on other sites More sharing options...
Matty A Posted March 29, 2011 Share Posted March 29, 2011 Sorry Gerard, I missed your post. As Bill said if I was going to do this it would purely depend on the yest that I used in the brevious batch. If I used the kit yeast in the previous batch, it wouldn't do a great deal to use it in the next batch (as you are probably pitching the same yeast into it anyway). Although if I was using the Coopers yeast that I had reactivated from the bottle I would be inclined to do this. I would also use this if I had purchased another yeast that I like to use. Link to comment Share on other sites More sharing options...
Trusty1 Posted March 29, 2011 Share Posted March 29, 2011 one of the advantages of pitching a recultured yeast, even if it was from 'just' a coopers pack yeast, you will generally and when done properly, yield a higher yeast count. As Paul has said numerous times, beer is a by product of the yeast farm. Temperature definitely affects the end product regarding flavour (taste). If you can brew at the appropriate temp for the yeast being used it certainly helps when trying to achieve a certain style. Link to comment Share on other sites More sharing options...
GerardC2 Posted April 12, 2011 Share Posted April 12, 2011 cheers lads appreciate the info. clears it up for me. Link to comment Share on other sites More sharing options...
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