I heard it from a brewer at the brewery.(Ditto to the lager comment, I've heard that too.)
correct about the carbing... not sure about the little bubbles thoughthought they only used that lager yeast for carbing and not fermenting - apparently thats why LCPA has little bubbles
Is LCPA's primary yeast 1056?
The yeast in the bottle is the real deal. Works great.Yeah most breweries use a different yeast for bottle conditioning,
? :icon_offtopic: Does Coopers, in their Pale & Sparkiling?
The yeast in the bottle is the real deal. Works great.
Hey Guys,
Was just reading this one and I can probably clarify our process.
We do ferment with an ale yeast and then filter bright and re-innoculate with a pilsner yeast (the same strain that we use in our Pilsner in fact).
There are a number of microbiological reasons for doing so - lager yeast is slightly more vigourous, will ferment a bit dryer, etc. We do only add JUST enough to do the job and post bottle conditioning we actually chill every batch to ensure tight compaction of the yeast. This is just our philosophy and ther are plenty of other ways to do it.
And yes, our yeast is stored in Copenhagen and we propagate fresh conditioning yeast every week. (ale yeast about once every 4 weeks).
Anyway, there you go.... (and yes, I guess you could culture up the pils yeast from the bottle, but as someone said here, probably purchase some and you are guaranteed that the yeast is healthy).
Cheers,
Alex (aka LC Chief Brewer)
As the others said. I was referring to the coopers yeast. Works great in a stout.What have you made with it Mayor? Did you reculture it the same way as the coopers yeast?
Enter your email address to join: