beerandgarden
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I was going to ask this on olly4891's Define 'pitching' Of Yeast?, sprinkle, stir, shake or pour... thread but then I reckoned this is a different topic worthy of it's own thread.
Can anyone with experience/knowledge of various brands/strains of yeast comment on the quality of kit yeasts such as Coppers, Black Rock, etc.?
I'd like to know is the Coopers yeast really crappy? olly4891 probably read that in Palmer's book about tossing out the kit yeasts, I read it there myself and he certinly gives the impression that all kit yeasts are crappy. But elsewhere he also recommends Coopers Ale Yeast as a good quality yeast. So isn't that what comes with the Coopers cans? His main concern with kit yeasts seems to be lack of expiration date, but I reckon that's not an issue because I would assume the yeast is as fresh as the can and anyway according to Palmer himself, a fresh can of extract is as important, if not more so, than fresh yeast.Ill start by mentioning that I usually use Coopers extract kits, generally with the crappy dry yeast packet taped to the top. I know there will be plenty of people telling me to ditch that yeast and buy something better, which I will do from now on, but my problem still remains as to how exactly do I add the yeast to the wort?
I always rehydrate & proof my dried yeast...using John Palmers method of warmish water for 15mins, teaspoon of sugar for 15mins.
Can anyone with experience/knowledge of various brands/strains of yeast comment on the quality of kit yeasts such as Coppers, Black Rock, etc.?