Leftover yeast?

Cat · Post by **Cat** » Wednesday Jul 12, 2006 3:18 pm

Just wondering...

what does everyone do with their left over yeast from home brew kits? I have a tiny stockpile growing in the fridge... what do I do with it? Use it in breads to bake? Make pizza dough? Or is it totally unsuitable for anything else and should just be thrown in the bin?

Cheers,

Cat

OOZE · Post by **OOZE** » Wednesday Jul 12, 2006 3:28 pm

i just tip mine on the lawn or garden when washing out the fermenter. It'll be interesting to hear what others do though.

blandy · Post by **blandy** » Wednesday Jul 12, 2006 3:40 pm

I usually do the same as OOZE, that garden will never gat a hangover with all that vitamin B!

I am trying to cut down on wastage, though, and I am thinking of turning it into vegemite

Cat · Post by **Cat** » Wednesday Jul 12, 2006 3:45 pm

I did read that vegemite thread - seems like a complicated process!

ACTbrewer · Post by **ACTbrewer** » Wednesday Jul 12, 2006 3:45 pm

If it is from liquid yeast you can reuse it up to 6 times, but not with dried yeast.

Cat · Post by **Cat** » Wednesday Jul 12, 2006 3:50 pm

Shiny!

Though what I really meant was the left over packet yeast you get under the tins of Coopers kits and such - since we always seem to replace them with saf or liquid yeasts.

da_damage_done · Wednesday Jul 12, 2006 4:47 pm

http://www.homebrewandbeer.com/forum/vi ... php?t=2449

Cat · Post by **Cat** » Wednesday Jul 12, 2006 4:56 pm

Ah, of course, the search function!

Thanks dude

Duane · Post by **Duane** » Friday Jul 14, 2006 10:42 am

What I used to do with it when I was brewing kits, is to add it to the boil 10-15 mins before flameout to kill the yeast and act as a nutrient for my liquid yeast.
cheers

Wassa · Post by **Wassa** » Friday Jul 14, 2006 11:29 am

It goes well on the vegie patch and that's about all I do with it.

Cat · Post by **Cat** » Friday Jul 14, 2006 2:27 pm

Gonna try and use my Cooper's yeast in pizza dough tonight.

Will let you all know how it goes.

gregb · Post by **gregb** » Friday Jul 14, 2006 5:54 pm

Mmmmmm,.... Beer and Pizza.

Cheers,
Greg

J D Kipper · Post by **J D Kipper** » Friday Jul 14, 2006 6:06 pm

I use it for baking bread. try it

Cat · Post by **Cat** » Saturday Jul 15, 2006 2:49 am

Well, it's almost 3 am, the party is still going (I'm taking a quick break) and I can safely say that the Coopers Yeast pizzas were a roaring success. In fact, I'm still rather tipsy from all the beer consumed (and all that tried Dogger's Maple Honey were a fan, so yay to that too!)

Ingredients for the pizza were:

3 cups plain flour
1 packet Coopers yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water
Oregano if you desire.

1. Combine flour, yeast, salt and sugar together. Mix in oil and water. Mix together with hands until all ingredients meld together.

2. Leave dough to rest in a warm spot in a bowl under a damp cloth for half an hour. Stretch dough to fit baking tray and add toppings as desired.

3. Bake at 180 degrees for 20 - 25 mins.

4. Enjoy!

gregb · Post by **gregb** » Saturday Jul 15, 2006 6:36 am

Shouldn't step one of any cookex be: "Pour Beer"

Cheers,
Greg

Chris · Post by **Chris** » Saturday Jul 15, 2006 11:48 am

It goes in the boil as nutrient. Best use I've found yet.

da_damage_done · Post by **da_damage_done** » Tuesday Jul 18, 2006 4:09 pm

Cat wrote:Ingredients for the pizza were:

3 cups plain flour
1 packet Coopers yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water
Oregano if you desire.

How many pizza bases does this recipe make?

Cat · Post by **Cat** » Tuesday Jul 18, 2006 5:41 pm

Just the one. I stretch it out to fit a normal baking tray.

I'm sure it depends on how thick you like your crusts though. It made a pretty nice thicky chewy crust, though if you like yours thinner, try using it to make 2 bases.

Be careful not to overcook the pizza base though - it gets all hard and tough if cooked for too long.

halminator · Post by **halminator** » Sunday Jul 30, 2006 8:29 pm

Cat wrote: Ingredients for the pizza were:

3 cups plain flour
1 packet Coopers yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water
Oregano if you desire.

Tried this recipe last night and the whole family enjoyed it! I stretched it out to two pizzas and the thickness was great.

Good to find a use for all that kit yeast I am starting to collect.

Hal.

Chris · Post by **Chris** » Sunday Jul 30, 2006 10:12 pm

I've got to give this a go. Sounds like it works pretty well.

Leftover yeast?

Leftover yeast?

used yeast sludge