Coopers commercial yeast

[Nikita.Libra]

Hi

My next brew requires coopers commercial yeast, I was wondering if rather than harvesting it from a six pack, I could just use the packet yeast that comes with coopers Australian pale ale can as I have one spare from my last brew.

Thank you

 

[terminal2k]

coopers kit yeast is not the same as coopers commercial yeast

 

[Sidney Harbour-Bridge]

you can harvest it from just a couple of bottles if you don't want to drink too much of their beer. leave the dregs in the bottles and add some sterile wort, shake them up, screw the caps back on and the yeast will grow. For best results you should grow it up to 2 liters.

The yeast in the kits as T2K says is not the same

 

[Nikita.Libra]

you can harvest it from just a couple of bottles if you don't want to drink too much of their beer. leave the dregs in the bottles and add some sterile wort, shake them up, screw the caps back on and the yeast will grow. For best results you should grow it up to 2 liters.

The yeast in the kits as T2K says is not the same

Thank you
So I’m guessing with the grown yeast you just add it all wet to the other brew ingredients - ie the full 2 litres if grown that much?

 

[philrob]

Well, you can do that, but it's not something I do.
If I've grown up yeast in 2 or 2.5 litres, I normally let the yeast settle in the flask, then carefully pour off most of the starter and pitch the slurry of what is left. That way it doesn't corrupt my recipe calculations, as I brew AG.

 

[Nikita.Libra]

Well, you can do that, but it's not something I do.
If I've grown up yeast in 2 or 2.5 litres, I normally let the yeast settle in the flask, then carefully pour off most of the starter and pitch the slurry of what is left. That way it doesn't corrupt my recipe calculations, as I brew AG.

Thanks so much for the advice

 

[Half Pint]

I grow it from 2 bottles. I tip the dregs of one into the dregs of the other, add a little starter wort and let it go until it’s peaked. Usually I’ll add that to a litre of fresh wort in a flagon and bung it. I usually pitch the whole 1.5 ish litres at ‘high krausen’ ie when it’s very active.
That’s for the first brew. I reuse the yeast salvaged from the fermenter for subsequent batches. My first batch is usually an Aussie Sparkling style with OG around 1.045-50.
Temperature control makes a difference with this yeast. I like to use it at 17° for a pale beer. It will produce banana ester at temps above 19° but I don’t mind that in darker beers. At 17° you should get plenty of pear from it.

 

[Nikita.Libra]

I grow it from 2 bottles. I tip the dregs of one into the dregs of the other, add a little starter wort and let it go until it’s peaked. Usually I’ll add that to a litre of fresh wort in a flagon and bung it. I usually pitch the whole 1.5 ish litres at ‘high krausen’ ie when it’s very active.
That’s for the first brew. I reuse the yeast salvaged from the fermenter for subsequent batches. My first batch is usually an Aussie Sparkling style with OG around 1.045-50.
Temperature control makes a difference with this yeast. I like to use it at 17° for a pale beer. It will produce banana ester at temps above 19° but I don’t mind that in darker beers. At 17° you should get plenty of pear from it.

Great advice thank you

 

[Nikita.Libra]

I grow it from 2 bottles. I tip the dregs of one into the dregs of the other, add a little starter wort and let it go until it’s peaked. Usually I’ll add that to a litre of fresh wort in a flagon and bung it. I usually pitch the whole 1.5 ish litres at ‘high krausen’ ie when it’s very active.
That’s for the first brew. I reuse the yeast salvaged from the fermenter for subsequent batches. My first batch is usually an Aussie Sparkling style with OG around 1.045-50.
Temperature control makes a difference with this yeast. I like to use it at 17° for a pale beer. It will produce banana ester at temps above 19° but I don’t mind that in darker beers. At 17° you should get plenty of pear from it.

I bottled my saison yesterday and still haven’t cleaned it out.
Are you suggesting to use this to harvest yeast? Obviously not for my next brew but my next saison?
If so how long do they keep/need to be fed? Can you freeze them until you’re ready to feed it in preparation for a brew?

 

[bradmcm]

I wouldn't chance a yeast cake that's been sitting in a fermenter for 24 hours with no beer on top. If the fermenter has been closed you might be lucky, it's up to you if you want to chance it.
Straight after bottling you could have poured some slurry into a sterilised jar and stored it in the fridge. You would get good viability for some weeks with no problem.
You can't freeze yeast slurry directly, the ice crystals will burst the cell walls but you can do it in a mixture of water and glycerine. It's only really worth doing it for a specialised or expensive yeast.
The good news is that you can always make starters up from the saison you just bottled.

 

[Nikita.Libra]

I wouldn't chance a yeast cake that's been sitting in a fermenter for 24 hours with no beer on top. If the fermenter has been closed you might be lucky, it's up to you if you want to chance it.
Straight after bottling you could have poured some slurry into a sterilised jar and stored it in the fridge. You would get good viability for some weeks with no problem.
You can't freeze yeast slurry directly, the ice crystals will burst the cell walls but you can do it in a mixture of water and glycerine. It's only really worth doing it for a specialised or expensive yeast.
The good news is that you can always make starters up from the saison you just bottled.

Is there any way to work out/speculate how much it would change the brew/brew recipe?
The saison I made was

• 1.7kg Australian Pale Ale
• 1.7kg Thomas Coopers Wheat Beer
• 500g Coopers Light Dry Malt
• 25g Saaz Hops
• 11g Belle Saison Yeast