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Aside from throwing them on toast, I'm not sure what to do with the 20 or so kit yeast packs I have in the fridge.

So, here are some questions:

1. What do you do with your packets.
2. I've heard that throwing two packets into a brew changes the flavour. Is this true and if so, how does it change the flavour?
3. Can you divvy me up a recipe I can do with the two K97 safwheats I have leftover? I was thinking of doing a basic brew that I can drink each night, so I'm not chowing through my Belgian Strong Ales too much.

boil a pack up in a bit of water and add it to your wort as yeast nutrient.. seriously

you can send them to me

hey chris, can you throw it in with the other ingredients when your boiling up your wort? will this do the same thing?

this was a good question, i have lots left over too since i started using liquid yeast

yeah, that works fine. chuck it in a minute or two before the end of the boil.

KEG wrote:yeah, that works fine. chuck it in a minute or two before the end of the boil.

Be careful doing this. You may denature the proteins
See: http://www.homebrewandbeer.com/forum/vi ... 45&start=0

true, but i'd expect the minerals available from the yeast would be more important.. also (i'm no expert on yeast biology), just hypothesising here - the yeast would likely synthesise the proteins it needs to build itself from more simple compounds - i wonder if it even has the ability to use 'ready-made' building blocks from dead yeast also. it might actually be better to denature the proteins, i don't know.

is there any reason it's a bad thing? not trying to argue, honestly interested.

Ill take em mate.

I buy a safale yeast for every two kits.. then use the saf yeast for the first and the two kit yeasts together for the other one.

make some bread.

Kit yeast can make fantastic BEER, stop being brewing snobs!

I would use 3-4 sachets in a ferment, this would dramatically increase the quality of the beer over just using 1 (provided they were the same strain)

pixelboy wrote:Ill take em mate.

I buy a safale yeast for every two kits.. then use the saf yeast for the first and the two kit yeasts together for the other one.

We still have that long-overdue catch up too!

I have an LCPA and a Belgian going, with a Hoegaarden and a Chimay clone to follow so I reckon we should convene after that.

Sure mate but my wife's got a baby (not clone) fermenting that's overdue and could burst at any moment.

I think im gunna be busy for the next few weeks at least. Ill let you know when it settles down

I think Pale_Ale is right.

I used to double-up on the kit yeast and found it to be a great technique. Certainly contributes to good attenuation.

Bear in mind also that you can buy Coopers yeast from Wylabs (or the other one) and Safbrew from Fermentis themselves and people here shit-can these yeasts when they get it in kits.

Regarding the denaturing of proteins, I wouldn't have thought that the yeast is able to transport the entire peptide across the lipid bilayer without digesting it first (ie could be in a vesicle, but not get in to the cytosol), I mean after all even we can't do that, at least not without having an active transporter for that specific protein, so denaturing it first wont have much impact.

Regarding the denaturing of proteins, I wouldn't have thought that the yeast is able to transport the entire peptide across the lipid bilayer without digesting it first (ie could be in a vesicle, but not get in to the cytosol), I mean after all even we can't do that, at least not without having an active transporter for that specific protein, so denaturing it first wont have much impact.

thats what i was gonna say....

Agreed. It would have to break it down to the amino acids first, so denaturing doesn't matter one jot.

Are you guys sure? This advice is from a Med Student....

I wouldn't want my Safale turning to Sorryale because of some bad advice.

111222333 wrote:Regarding the denaturing of proteins, I wouldn't have thought that the yeast is able to transport the entire peptide across the lipid bilayer without digesting it first (ie could be in a vesicle, but not get in to the cytosol), I mean after all even we can't do that, at least not without having an active transporter for that specific protein, so denaturing it first wont have much impact.

Jesus Christ.

Well, if you take an asymptotic line and extend it outwards, you'll create a transfusion of the asymptotic line and airborne particles that will, in fact, shift their bipolar structure, thereby creating tension amongst rabbits (of which there are many). We all know what rabbits do to relieve tension, so, with the ensuing rabbit plague, poor nations will become well fed and rich nations will spend all of their money eliminating rabbits with lupile pesticides, which will, in fact, create an army of clone rabbit/human hybrids that will go to war against the suddenly well-fed poor nations, creating a rift in the space time continuim that will destroy the universe (unless Arnie gets to the Church on time).

Just kidding - I really do need to get myself a little more up-to-speed on some of the more scientific elements of brewing. I am impressed.

pixelboy wrote:Ill take em mate.

I buy a safale yeast for every two kits.. then use the saf yeast for the first and the two kit yeasts together for the other one.

I do the same and it works very well.

chris. wrote:

Are you guys sure? This advice is from a Med Student....

I wouldn't want my Safale turning to Sorryale because of some bad advice.

they turn out alright without any yeast nutrient added, it can't make it worse either way.