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#1 good point, however if you want to restyle the beer, then I would think yeast that has not mutated too much would be a better starting point.
#2 assuming there is no contamination in the first brew, which I may not know about till a month later after bottle conditioning, so even if handled ...

I was advised by one of the brewers at my local brew shop to avoid reusing yeast from the primary fermenter for a few reasons such as:
1: The yeast has already mutated to suite your current beer
2: There is a risk of using a contaminated yeast into a clean wort
3: You risk introducing off flavours ...

Whilst on the topic of pitching yeast, I have made a starter a few days ago from a wyeast liquid and some DME, and it is ready to go.

I was planning to use the bulk of it (2.3L in total) to pitch into my IPA latter today and save the remainder in two small chinnotto bottles to refrigerate for ...

There you have it:

Coopers Sparkling Ale is traditionally cloudy. A lighter
version, brewed since the late 1800's, was re-released in 1988 as
Coopers Original Pale Ale. Both are unfiltered, non-pasteurized,
and bottle conditioned using the same yeast as in the primary
fermentation.

my info was ...

does this apply to all coopers beers from their pale ale through to stouts?

just wondering why you guys are attempting to re-pitch CPA yeast, I have heard that they use a different yeast in their bottles, than the yeast they use for their primary fermenting. So essentially the yeast available in the bottles is not the real thing they use to get their flavors.

Curious

thanks for those links

very informative about IBUs. Lesson, pick a formula and stick to it.

Cheers

I have downloaded a trial version of both beersmith and promash, and entered in the same ingredients for a english IPA, and am getting varied results for the IBU calculations.

OG and SRM are the same for the same set of ingredients.

30g Horizon hops @ 11% = 330AAg
Boil gravity = 1.056
Hop boil ...

so, is it worthwhile to pitch in new yeast, or just leave it a few more days and bottle?

found this info on the black rock website:
Maltodextrin
Also a form of glucose, Maltodextrin is an unfermentable sugar so is used in brewing to add flavour and body to a brew. As it is an unfermentable sugar, when using a mix that contains Maltodextrin in your brew please note that you will have a ...

thanks guys for your input, will monitor it and see what happens.

Cheers

Hello All!

I have use the following ingredients:
1.7Kg Black Road Miners Stout Kit
1 Kg Dark Malt Extract
500g Malto Dextrin
wyeast 1084 Irish Ale

for my first batch of dark/stout 21L. I smacked the wyeast packet and let it expand for about 6-8 hours before pitching into my fermenter of 21degC ...