Kit Yeasts Revisited

[michaelcocks]

Slightly off topic, but I been reading the How To Brew book and the part about re-hydrating and proofing yeast to see if it's still alive and kicking. I guess that could be useful for kit yeast that may have been sitting around for ages.

In the book it states that "Lallemand/Danstar does not recommend proofing after rehydration of their yeast because they have optimized their yeast's nutrional reserves for quick starting in the main wort. Proofing expends some of those reserves."

Has anyone tried this with kit yeast and had any issues with it? Or is it fine for the majority of the time?

Not anymore

 

[michaelcocks]

Not anymore

 

[JDW81]

My understanding is that they use Mauri yeasts - which is probably why Mark brought them up in the first place?

Could have both those things arse-backwards, of course.

I was always under the impression that coopers used their own yeast in their kits but having said that, I don't know where i heard it so it may well be bollocks.

 

[bum]

According to this you do. http://www.aussiehomebrewer.com/forum/inde...st&p=470472

Just did a Google (which I should have done in the first place). Looks like Mauri produce their ale yeast under contract (i.e. not a commericial Mauri strain) and the lager yeast might be produced by Fermentis (no clue if it is a commercial strain or not though).

Thanks for the correction, Beer4U. Sorry for the misleading info, all.

[EDIT: should clarify, even though it seems obvious to me, that I am talking about their main kit yeats - not production yeasts]