wyeast

[swifty]

i can get the chilled wyeast from dunedin malthaouse in nz.

 

can anyone give me feedback/advice on using the propagator packs and reculturing these?

 

many thanks[cool]

[Mike - Hoosier Daddy]

I have some in my fridge that Im going to use today. I can give you a review in a few weeks perhaps [biggrin]

[Mike - Hoosier Daddy]

Dont make the mistake I made today. I had the wort ready to pitch, went out to the fridge and grabbed my wyeast and started reading the instructions. Broke the insert to activate the yeast then the next instruction said to let the package swell for 3 hours before pitching it to the wort. Since my wort was sitting there waiting I actually had to find some kit yeast I had in the cabinet. Lesson learned for next time [pouty]

[PB2]

These packs work well. [cool]

 

You could have used the yeast even though the pack didn't have a chance to swell up.

 

Here is the Wyeast FAQs

[Mike - Hoosier Daddy]

These packs work well. [cool]

 

You could have used the yeast even though the pack didn't have a chance to swell up.

 

Here is the Wyeast FAQs

 

Ahh I see that now...and I was pretty upset that I couldn't use it too.

[swifty]

thanks guys

 

only problem i see is they are a bit expensive at 19 dollars so i hope i can reculture? if not do you think its worth it or a safale or saflager with be just as good or near enough?

[Matty A]

Yep you can reculture from the yeast cake if you like.

 

Here is a link to how

[swifty]

Yep you can reculture from the yeast cake if you like.

 

Here is a link to how

 

 

thanks matty[biggrin]

[Guest]

I just rinsed the yeast from a Saflager last week (mainly for practicing the technique). However, I think I took too much from the trub to start with so found it taking a long time to rinse. I would have top cropped but appart from being a bit late into the fermentation, I have been told it is not as successful with lager yeast.