AHB Wiki: Using Coopers Bottle Yeast

[hazard]

Well I made my Coopers CSA Clone on Friday night after work (Tony Wheeler recipe scaled to 25L), and pitched just after midnight. Wort was at 18 deg after chilling, and I set the heat pad to 20 deg and left it.

There were visible signs of krausen by 8am Sat, and by Sat night the fermentor was full. By Sunday morning there is foam pouring out of the fermentor. This yeast really goes! So if I want to re-use this yeast, is it possible to top crop? Or should I harvest from secondary as I usually do? It all looks foamy, I've never tried top-cropping but i understand that top cropping yeast is more lumpy?

 

[ekul]

Does this yeast ever stall?

I've used it a couple of times and every time i've used it it has smashed through the wort in 2-3 days. Currently i have 2 fermenters of the cpa clone but both have stopped at 1018. They both got to this point at day 3. I'm worried that my thermometer may be off causing me to mash too high as this yeast is so hungry i couldn't imagine it stalling, especially twice. (Actually one of them is the white labs coopers strain).

Its early days yet, they've only been in the fermenter for a week but normally it would be bottled by now. If nothing has happened by tmo i'll start my 'yeast rousing regime'. I never thought this yeast would stall.

Any thoughts?

 

[ekul]

Actually, in one of the fermenters the hydrometer was stuck to the side, its actually at 1.008. The other one is still rather high, it has a lot of yeast stuck to the hydrometer, do you think this could affect bouyancy and therefore gravity reading?

 

[asis]

Did they end up finishing ekul?

I've got a starter going at the moment that was stepped up to 1 litre on monday and is still actively fermenting. I want to split this and add half to 2 2 litre flasks. If I pour someof the spent beer off my original starter with out letting it finish or chilling will I lose too much yeast? I need to split it as I have about 42 or so litres to ferment in seperate fermenters.

Thanks

Adam

 

[joshs41]

Anyone been able to re-propogate the yeast ot of a German Heffe bottle eg Franziskanner ??
I think they bottle condition with a diff yeast to the primary yeast,
I d love to get a good heffe yeast for a wheat brew, u know the real Munic jazz...

 

[thekelsobrewer]

for Josh Smith,
have you tried culturing a yeast from the Belgium Wit Hoegaarden?, other than that you could spend $14-$15 on obtaining a White Labs or Wyeast yeast appliccable to the type of Wheat beer you wish to brew.

 

[bullsneck]

Does Hoegaarden use the same yeast for bottling and fermenting?

 

[jyo]

This yeast is a bloody hungry beast. From 1043 down to 1012 in 2 days at 19'. First time culturing this one up and the samples are very promising.
Cheers for the wiki, blokes. :icon_cheers:

 

[BeerSwiller]

From my experience, I have only ever collected the dregs from one stubbies and the yeast have always fired up, depending on the age of the bottle will determine how long it will take.
I have cultured a stubbie up in August that was best after January and took a few days to start but still cultured ok.

 

[Engibeer]

Thanks for all the posts and advice gents.

Currently I have a batch of this brewed as per the AG recipe sitting in a cube.

I attempted to reculture a yeast starter using a longneck dated "best after" 24/1/15

Using a stir plate, with 1000mL 1.050 wort straight up, I attempted to re-start the yeast for about 36hrs

Measured the OG after 36hrs and no activity. Initially I thought there was some activity due to the bubbling.

I just purchased a 375mL dated best after 12/3/15, so much fresher.
Just seeking some advice; starter volume is now ~800mL due to an SG reading I took.

Options:

1. Pitch settled yeast from 375mL straight into this volume
2. Use microwave to sterilise original starter, crash chill again and then pitch settled yeast from stubbie
3. Sterilise starter in microwave, split and step up in smaller increments.
4. Create entirely new starter and set up in smaller increments.


I'm also wondering where the root cause of the issue most likely lies (I know it would be difficult to highlight definite cause). Old stock? Too large an initial starter volume?

 

[Danscraftbeer]

Kinda on topic. Has anyone compaired thier cultured bottled yeast to thier cultured/started up dry yeast?
I know Coopers say it isnt the same but i'm wondering if it is the same just proccessed alterations to make it a dry yeast.

 

[Bogan333]

Making a Starter

DME Water Yeast Nutrient

Grams Milliliter Milligrams
50g 500ml 130mg
75g 750ml 190mg
100g 1000ml 250mg
125g 1250ml 310mg
150g 1500ml 370mg
175g 1750ml 430mg
200g 2000ml 500mg
225g 2250ml 560mg
250g 2500ml 620mg
275g 2750ml 680mg
300g 3000ml 750mg
325g 3250ml 810mg
350g 3500ml 870mg
375g 3750ml 930mg
400g 4000ml 1000mg
425g 4250ml 1060mg
450g 4500ml 1120mg
475g 4750ml 1180mg
500g 5000ml 1250mg