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the three? what are they?

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 another day.

The starter has just passed high krausen and there is a bit of trub that has settled to the bottom, so am I meant to shake this starter right up before pitching into my beer and dividing into bottles for storage to ensure there as an even distribution of dead and live yeast cells in beer, and two saved bottles?

Cheers

KEG wrote:the three? what are they?

CPA, Stout, and Lager. Not able to find where I read it, but I found this info a few weeks back when my first batch did not take off. The guy claimed to have been doing home brew for yonks and had only ever used Coopers yeast from commercial bottle dregs

soymilk wrote: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 another day.

The starter has just passed high krausen and there is a bit of trub that has settled to the bottom, so am I meant to shake this starter right up before pitching into my beer and dividing into bottles for storage to ensure there as an even distribution of dead and live yeast cells in beer, and two saved bottles?

Cheers

Yes shake the starter well before you pitch and split it, also add more fermentable to the two small bottles and give them a little boost every week or so, they should stay alright for a few weeks if your steralisation is good. Also make sure the wort is highly aerated so that the starter can take off well.

Kevnlis wrote:

KEG wrote:the three? what are they?

CPA, Stout, and Lager. Not able to find where I read it, but I found this info a few weeks back when my first batch did not take off. The guy claimed to have been doing home brew for yonks and had only ever used Coopers yeast from commercial bottle dregs

every other source i've seen has said that CPA, B.E Stout, Dark Ale, and CSA all use the same yeast.

Go straight to the source then. I was going to if the second CPA starter didn't work, but I am happy now, bottling it tomorrow and I have a feeling this will be "bubbly enough" by mid week

The vintage uses a different recipe and different yeast each year as far as I'm aware. Coopers has a forum where the different yeasts have been outlined by Coopers employees, I'm sure you could find it with a bit of searching if you really wanted to know.

In other news, my starter cultured up from a single CPA longneck has turned from the colour of Coca-Cola to the colour of caramel-flavoured milk in three days. Cultured it up in 1L water with 100g LDME, stirred constantly on a stir plate at room temperature (20°C). Put it in the fridge this morning, I think I'll decant the "beer", and repitch the slurry into a second starter to boost the population even more before using it in my next CSA clone.

I've created starters from CPA longnecks twice before and they've worked fine both times. Not sure what's happened to the yeast for those who have been unsuccessful; maybe the trip from SA to Vic is less harsh on the yeast.

rwh, I think you are correct, it was Vintage that I saw listed and not stout, but thats far gone in the past for my brain to remember accurately

I must note here that the final product at the time of bottling leaves MUCH to be desired! I am hoping it will come out with a good long rest in the bottle, but I will let you know how I go.