More yeast questions!!!

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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More yeast questions!!!

Postby JLaw » Sat Mar 31, 2001 7:04 pm

I know that you can re-culture yeast from some commercially available beers. I have just read that you can make a starter from them then stick in the the refrigerator and keep it there until you are ready to brew. Wow!! Somebody PLEASE tell me more... like how long it may keep and how to re-activate it when I'm ready to brew. This would really make life a little easier when it comes to planning brew dates and yeast starters. Any info helps.
Posts: 6
Joined: Tue Mar 20, 2001 10:00 pm

my yeast happenings

Postby brewdude » Wed Apr 11, 2001 5:15 pm

I'm currently experimenting with yeast culturing too.
I bought a pack of liquid lager yeast and followed
directions on dividing the culture into 3 or 4 divisions.
I started with 3. After brewing 2 batches I took the
remaining starter and divided to one more bottle. I'm
using 16 oz. beer bottles to culture in so I have a
nice amount of starter for each batch. I've divided
this original starter now 5 times and the last batch
is just as tasty as the first. I've read where you shouldn't
go more than 5 or 6 generations (divisions) of the
original starter. I'm holding my breath (literally when I
pour this stuff) that it won't get contaminated. I'm
kinda following Charlie Papizon's method. When I'm
ready to brew I'll take approx. 1/4 cup malt in 16 oz.
water and boil it with a couple of hops heads. Cool it
quickly and split it in 2 bottles. THen I'll pour my
last bottle of culture (shaken first) evenly into the
2 bottles of wort. Wait a couple of days and use one
bottle to brew with. Stick the other in the fridge
with the airlock on and wait till I brew again. This
is the longest I've left the culture idle so I'm
interested to see how the next batch gets (it's been a
month since I brewed). As always sterilize, sterilize
and sterilize! Charlie Paps method seems to be working
for me.
Light Lager
Light Lager
Posts: 17
Joined: Sun Feb 25, 2001 12:36 pm

Holding your breath

Postby Azorean Brewer » Wed Jan 02, 2002 3:38 pm

Hi Brewdude, I am searching for information on yeast nutrients and how they work, how much to use etc ... when I came aross this old posting you had on yeast culturing, I like what I read, and noticed that you stated that you hold your breath when pouring your yeast cultures into the bottle so that they do not become contaminated. I recently read this really cool trick, try a 4' piece of 3/4" clear plastic hose draped over your shoulder and tucked into your belt loop around your back, and stick the other end in your mouth, and breath freely (through your mouth of course), this way you can take your time with your yeast and breath normally, I will use this and I too am going to start culturing my own yeast too ... happy brewng, Paul the Azorean Brewer ...
Azorean Brewer
Strong Ale
Strong Ale
Posts: 326
Joined: Sun Dec 16, 2001 2:31 pm
Location: Greenville SC

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