Oliver Posted March 4, 2005 Share Posted March 4, 2005 Cooper's people, A friend in Canada claims to have tried six times to culture yeast from Sparkling Ale. Each time he has failed. Is the export version of Sparkling Ale different? Is it irradiated to kill the yeast? If not, any ideas about why he's having trouble? Link to comment Share on other sites More sharing options...
kieran Posted March 5, 2005 Share Posted March 5, 2005 interesting.. I wonder if it's perhaps something to do with quarantine, which might require that Cooper's need to kill the yeast in the brew in order to allow importing into canada or elsewhere O/S, to stop importation of any exotic organisms?! Link to comment Share on other sites More sharing options...
PB2 Posted March 6, 2005 Share Posted March 6, 2005 Our export conditioned ales are treated in the same way (as far as we know) as our local ales. One difference is a "best before" date rather than a "best after" date...this is only to comply with the laws of the country to which it is going. Maybe the viability is not as high due to the length of time in the bottle? It will take a bit longer for the culture to get going. Link to comment Share on other sites More sharing options...
Oliver Posted March 6, 2005 Author Share Posted March 6, 2005 Thanks Paul. I'll pass that on. Link to comment Share on other sites More sharing options...
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