Local, Bottle Conditioned Beers

[mb83]

Hi,

I've seen the "yeast from Bottle conditioned beers" site, and they are mostly foreign beers I haven't seen before.
Besides Coopers, does anyone know of any local Australian/NZ beers that have viable, primary stain yeast in their bottles?

Cheers,

Michael

 

[sama]

Hi,

I've seen the "yeast from Bottle conditioned beers" site, and they are mostly foreign beers I haven't seen before.
Besides Coopers, does anyone know of any local Australian/NZ beers that have viable, primary stain yeast in their bottles?

Cheers,

Michael

think the mountain goat range do.

 

[dig]

Most of the micros as few of them filter. You'll get a lot of US05 and SO4 though.

 

[neonmeate]

You'll get a lot of US05 and SO4 though.

how many aussie micros have the guts to go for real yeast flavour. apart from the wig n pen, beechworth, red hill and murrays. and colonial!

 

[marlow_coates]

Not sure if the yeast is any good but there was a nice layer on the side of a 6 pack of Feral "Whites" that I lay on the side in the fridge.

 

[Ross]

how many aussie micros have the guts to go for real yeast flavour. apart from the wig n pen, beechworth, red hill and murrays. and colonial!

Wig & Pen uses dried in nearly all their beers......bloody good beers to boot :icon_drool2:

cheers Ross

 

[dig]

Yes, I had that debate with Richard but yeah, he does make great beers. Colonial now no longer bother maintaining cultures... too hard. I don't think they bottle now either.

 

[neonmeate]

Wig & Pen uses dried in nearly all their beers......bloody good beers to boot :icon_drool2:

cheers Ross

well there you go. if that is true i gotter get into dried yeast.

 

[Trent]

mb83
I am fairly sure that most micros would add a different strain at bottling than they do at primary. IIRC, LCPA uses a lager yeast as their bottling yeast. Alot of primary strains that give the flavour profiles breweries are after will also be a little too "loose" on the bottom of the bottle, think homebrew and that cloudy second glass. It is a rather large assumption, but I would assume that most filter their beer to get the clarity demanded by aussie drinkers, then either add in a very small portion of the primary yeast, or a small portion of another yeast that is very flocculant.
Your best bet will be to find some bottle conditioned local ales/lagers that you like, and email them, telling them you are a home brewer and would like to culture up the bottle yeast, and ask if they can tell you if it is their primary strain, or a bottling strain. They may tell you that it is a secret, but they may actually tell you for sure one way or the other. That would save alot of hassles of culturing up a yeast that either isnt suitable for the beer you are after, or you can buy dried for $3 or so a pack.
HTH
Trent

 

[dig]

Trent, you're right about LC, but I doubt that many of the smaller micro/brew pubs would have the ability or the inclination to do this. Good suggestion giving the brewer a call.

 

[beers]

Trent, you're right about LC, but I doubt that many of the smaller micro/brew pubs would have the ability or the inclination to do this. Good suggestion giving the brewer a call.

IIRC Murrays do.

 

[Jazzafish]

Most of the micros I know don't. Argument is more work for the same return.

Some of the "pale ales" use a lager yeast in both fermentation and bottling! Why make 2 cultures when one is enough, although they ferment them warmer. You wouldn't pick it if you weren't told. WLP001 and US05 is very lager like.

Some breweries also choose a yeast that is highly flocculant to speed up the filtration and save filtering disposables. Easier to filter when it is almost bright to start with. Also has the benifit of a clearer bottle conditioned beer.

Often the process for bottle conditioning is filter as normal. Then add sucrose. Then pump in yeast from a fermentation. Then periodically agitate with CO2/Nitrogen to keep it mixed in the solution. I have seen a motorised agitator/paddle system in a bright beer tanks too. Depending on the brewery, some will pump in a lager, some an ale yeast.

 

[Millet Man]

Yes, I had that debate with Richard but yeah, he does make great beers. Colonial now no longer bother maintaining cultures... too hard. I don't think they bottle now either.

I was keen to try the Wyeast gluten free strains at the brewery but making a starter for a 36 hL batch all seems a bit hard, would need a dedicated setup just for that. Also when I tried them at home the results were not noticibly different to Fermentis yeast. Dry yeast is good, easy to use and quite a range to choose from now.

Back on topic, Mountain Goat use the primary strain in the bottle and iirc it's US05.

Cheers, Andrew.

 

[Gough]

Trent, you're right about LC, but I doubt that many of the smaller micro/brew pubs would have the ability or the inclination to do this. Good suggestion giving the brewer a call.

For the record here at Murray's we filter our beer before bottling and then add yeast at priming. We use a blend of yeasts at bottling.

Shawn.

 

[dig]

Good stuff Shawn. You guys are doing a great job.

Are Murray's exhibiting at Bitter and Twisted in Maitland?

 

[Gough]

Good stuff Shawn. You guys are doing a great job.

Are Murray's exhibiting at Bitter and Twisted in Maitland?

Thanks Dig.

I'll be there - looking forward to it. Bitter and Twisted was very full on but the most enjoyable of all the festivals/shows/tastings etc I did last year. Hope this year's is as good! Are you coming up this year?

Shawn.

 

[warra48]

Wicked Elf filter their APA and Pilsner, but the Wit is not filtered.
You can harvest their Wit yeast, as it is bottle conditioned with the original yeast / strain.

 

[dig]

Thanks Dig.

I'll be there - looking forward to it. Bitter and Twisted was very full on but the most enjoyable of all the festivals/shows/tastings etc I did last year. Hope this year's is as good! Are you coming up this year?

Shawn.

Yes, I'll be there. Should be fun.