Tug Boat Ben Posted July 19, 2005 Share Posted July 19, 2005 Can anyone tell me exactly what type of yeast blend is supplied with the sparkling ale concentrate? Thanks. Link to comment Share on other sites More sharing options...
Oliver Posted July 20, 2005 Share Posted July 20, 2005 TuggboatBen, It's an ale/lager yeast blend. I'm not sure what particular yeast strains they are, though. Paul might be able to help ... Is the lager yeast in the blend a saflager, as with the Pilsner and Bavarian Lager (although these are pure Safager, not a blend with ale)? Link to comment Share on other sites More sharing options...
PB2 Posted July 22, 2005 Share Posted July 22, 2005 Yes the yeast sachet contains both ale and lager strains. As to what they are...we reserve the right to keep the cards close to our chest. :wink: Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 2, 2010 Share Posted January 2, 2010 I was given a can of Cooper's Cerveza the other day and as the kit yeast is a lager/ale blend it got me thinking what the ideal brewing temp would be. I will be using a temp controlled fridge - I'm just wondering whether I need to set it at lower lager temps or higher ale temps. I've used this yeast successfully before at around 18 degrees for an ale but would like the suggestions or opinions of others as now I have given the subject some thought I am quite curious. Link to comment Share on other sites More sharing options...
PB2 Posted January 2, 2010 Share Posted January 2, 2010 Only one 7g sachet is not a sufficient amount of yeast for starting at low temp. So start at 21 'ish and then drop down to around 15C after 24hrs. Might take about 3 more days to finish fermenting. Link to comment Share on other sites More sharing options...
AussieJosh Posted January 2, 2010 Share Posted January 2, 2010 Thanks for that info Paul! Im looking at brewing the Cerveza in the next week or so. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted January 2, 2010 Share Posted January 2, 2010 its the most TRUE TOO STYLE/TASTE LIKE THE REAL THING kit brew i have ever made!! i also had it with tacos whilst wearing a sombreo!! Link to comment Share on other sites More sharing options...
AussieJosh Posted January 2, 2010 Share Posted January 2, 2010 I hope you were wearing more then just a sombreo!? ;) Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted January 3, 2010 Share Posted January 3, 2010 LMAO!!! who knows what i was wearing after ten!! Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 3, 2010 Share Posted January 3, 2010 Thanks Paul - I was thinking myself in to a state of confusion about that one. I probably have another sachet in the fridge. If I were to throw that in would I still need to wait 24hrs until I drop the temp down? Matt - What do yo mean? After 10 what? O'clock? Beers? Tacos? Adios Amigos - Ariba, Ariba Yeehah.... :lol: Link to comment Share on other sites More sharing options...
PB2 Posted January 3, 2010 Share Posted January 3, 2010 If you plan to start a ferment at low temp - like 13C to 15C - it's best to pitch at the rate of 1g per litre and hydrate the yeast first. So even with another sachet it's still worth running it at the warmer temp for 24hrs. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted January 4, 2010 Share Posted January 4, 2010 muddy , paul has posted a coupla times over the years i find it very handy!!! i copy n pate to a note on me desktop! cheers matt: So to extend the inital listing to include yeast sachet codes if they were packaged today being the 268th day of 2007: Original Series:- Ac (26807) International Series:- Australian Pale Ale - Ac+L (26807 Int) Mexican Cerveza - Ac+L (26807 Int) European Lager - L (26807 P) Canadian Blonde - Ac (26807) English Bitter - Ac (26807) Brewmaster Selection:- Wheat - A (26807 W) IPA - Ac (26807 IPA) Irish Stout - A (26807 IS) Pilsener - L (26807 P) Premium Selection:- Ac+L (26807 PS) Note: Ac = Coopers ale yeast, A = ale yeast and L = lager yeast _________________ Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 4, 2010 Share Posted January 4, 2010 Cheers Matt - I already have this list saved in my brewing notes. It was the optimum brewing temp for the ale/lager yeast blend I was after. BTW - How do you clean the pate off your screen? I prefer it with crackers. :P Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted January 4, 2010 Share Posted January 4, 2010 lmao! excuse the pate, just done 12hr day n had a coupla euro lagers! Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 4, 2010 Share Posted January 4, 2010 Well pate is pretty European mate so it seems appropriate - it is a bugger to clean off the mouse though. Link to comment Share on other sites More sharing options...
PB2 Posted January 4, 2010 Share Posted January 4, 2010 A bloke calls the Homebrew Hotline today and asks about the Canadian Blonde, "What style of beer - is it like a European Lager or something?" Frank says, "no the Eurpoean Lager is like a European Lager". I nearly fell off my chair with laughter... Link to comment Share on other sites More sharing options...
AussieJosh Posted January 4, 2010 Share Posted January 4, 2010 LOL!!! I gave my dad a can of the Canadian for Christmas! And i could just imagine him calling the hotline asking that! I hope it was not him!?..... But to be fair if you have never had a Canadian beer before you need somthing to compare it with......like........does it tatse like chicken?!! Link to comment Share on other sites More sharing options...
PB2 Posted January 4, 2010 Share Posted January 4, 2010 I guess the beer tasting most like chicken would be "Cock Ale"?? Kind of brewing and cooking meshed together - an ideal project for the cook and the brewer (aka Nat and Josh). Perhaps a TV show will emerge out of this idea 8) Google up "The Complete Housewife" and "cock ale". Link to comment Share on other sites More sharing options...
ash Posted October 29, 2012 Share Posted October 29, 2012 If you plan to start a ferment at low temp - like 13C to 15C - it's best to pitch at the rate of 1g per litre and hydrate the yeast first. So even with another sachet it's still worth running it at the warmer temp for 24hrs. Link to comment Share on other sites More sharing options...
Guest Posted October 29, 2012 Share Posted October 29, 2012 Nice find Ash... however, the key here is on the very first line... If you plan to start a ferment at low temp Starting at a low temperature will warrant for more yeast. Link to comment Share on other sites More sharing options...
ash Posted October 29, 2012 Share Posted October 29, 2012 This is not even the thread i was thinking about Bill but you get the idea. Link to comment Share on other sites More sharing options...
Guest Posted October 29, 2012 Share Posted October 29, 2012 lower pitching temps have their place.. Yeast pitched lower (yes more needed) produce less esters, etc and are slower to work, you can get a nice clean beer with this method.. same brew pitched higher (less yeast) will produce more esters and ferment faster but thats not really what you want (well it could be).. hell you can ferment at 30 if you want to and it'll be over in a day or two [biggrin] The thing is you really want to be choosing which one for what reason and then it's one or the other.. Yeast don't really like multiple directions in temps, that's why we aim for temperature controlled fidges etc.. to keep it steady. Also keep in mind that most flavour precursors are made in the very early stages of the ferment and having extra care at this stage is of the most benefit. I like to pitch low and then steadily raise toward the end of the ferment.. In summery, just because you 'can' pitch a smaller amount, start warm (to get extra growth) doesn't (to me) mean that you should. up to you, but yeah good find [lol] Link to comment Share on other sites More sharing options...
ash Posted November 2, 2012 Share Posted November 2, 2012 If my calculations are right the recipe for Czech Pils has 22g of yeast pitched in.[bandit] [bandit] Link to comment Share on other sites More sharing options...
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