Hi
I have read a bit about using the sediment from coopers stubbies as a replacement for the yeast that comes with homebrew kits.
I'm keen to try this myself.
Does anyone have some suggestions for a simple step by step method for doing this and for what kits it works well for
cheers
simob
Yeast Starter from Coopers sediment
The method above seems to be the same as mine just written out long hand - and needs your wort.
All I do is decant the stubby or two of Coopers Beer out, and drink it. Leave about an inch of sediment in the bottle and recap quickly with the lid you just took off. Assume here that the lid and inside the store bought bottle is sterile enough.
For a 'starter' - I get 2 good teaspoons of Light Dry Malt and 2 teaspoons of some ferementabe - even regular white sugar ok in this small amount and put in with 1 cup of water in a pyrex jug. Microwave to boiling point hence sterilising that. Cover with glad wrap and let cool to room temp. When cool, pitch into your stubby (or longneck), recap stubby (i put glad wrap around neck as well) and leave on windowsill for 3-4 days. When you see the bubbles forming you have a live one. Mix your wort and pitch this in as is.
I have done with one stubby in 22 litres and fermented out pretty much everything. Do a couple of stubbies at once in case it doesnt catch which occurs sometimes - I have done up live ones and then returned to fridge for later use. HBS guy scoffs as its "only bottling yeast" but I have never had a problem with it.
All I do is decant the stubby or two of Coopers Beer out, and drink it. Leave about an inch of sediment in the bottle and recap quickly with the lid you just took off. Assume here that the lid and inside the store bought bottle is sterile enough.
For a 'starter' - I get 2 good teaspoons of Light Dry Malt and 2 teaspoons of some ferementabe - even regular white sugar ok in this small amount and put in with 1 cup of water in a pyrex jug. Microwave to boiling point hence sterilising that. Cover with glad wrap and let cool to room temp. When cool, pitch into your stubby (or longneck), recap stubby (i put glad wrap around neck as well) and leave on windowsill for 3-4 days. When you see the bubbles forming you have a live one. Mix your wort and pitch this in as is.
I have done with one stubby in 22 litres and fermented out pretty much everything. Do a couple of stubbies at once in case it doesnt catch which occurs sometimes - I have done up live ones and then returned to fridge for later use. HBS guy scoffs as its "only bottling yeast" but I have never had a problem with it.
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Oliver
- Administrator
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- Location: West Melbourne, Victoria, Australia
Found it:
Member:
Hi Guys at Coopers
If I culture the yeast from a bottle of pale ale, is it the original yeast that was used for primary fermentation? i.e. Is the same yeast strain used throughout the fermentation/bottle conditioning cycle?
Thanks,
RE
Paul - Coopers Brewery
Yes...the yeast strain for primary is the same for secondary.
Member:
Hi Guys at Coopers
If I culture the yeast from a bottle of pale ale, is it the original yeast that was used for primary fermentation? i.e. Is the same yeast strain used throughout the fermentation/bottle conditioning cycle?
Thanks,
RE
Paul - Coopers Brewery
Yes...the yeast strain for primary is the same for secondary.