Recultured Coopers Yeast!

[jkirky]

Gday all...

Just a quick question...

I collected the yeast from three longies coopers APA...

boiled up some wort to 1040 gravity...

Let the wort cool to bout 28 degrees and poured the wort onto the collection of coopers yeast.

Now, the fermentation took a couple of days and has not been rigerous. No krauson evident but a fair degree of carbing is happening.

I can take a gravity reading, but im concerned about the slow reaction. Im worried ive killed alot of the yeast.

Basically, is this normal for coopers yeast...? I have heard that recultered coopers can cause a "stuck" ferment when it has been stressed too much...

 

[Wolfy]

What size is your starter?

Most likely you've got a small amount of viable yeast in a large-ish starter so it's just taking some time to get going.
If it smells/tastes OK, you should be fine - just give it more time.
If you had a refractometer I'd suggest taking gravity readings once a day, but if not you might waste too much by taking the readings with a hydrometer.

 

[jkirky]

What size is your starter?

Most likely you've got a small amount of viable yeast in a large-ish starter so it's just taking some time to get going.
If it smells/tastes OK, you should be fine - just give it more time.
If you had a refractometer I'd suggest taking gravity readings once a day, but if not you might waste too much by taking the readings with a hydrometer.

Starter is 800ml at 1040 gravity.

Yeast was drawn from three longies... But i agree with what you said... sometimes i just need reaffirmation- you know what i mean... I think i have "some" viable yeast which took a little longer to propagate...

Its been going for 6 days now- i will give it till sat (9 days)... should be sweet!

 

[Sammus]

yeah mate can rarely see much activity when making starters, everything is over and done with before you know it.

Personally I would've done two steps, maybe the dregs from 2-3 largies into 100ml then into 1L or something - but that dont mean jack. I reckon itll be fine.

 

[Wolfy]

Its been going for 6 days now- i will give it till sat (9 days)... should be sweet!

Definitely time for a taste and/or gravity check then.

 

[goatherder]

Has the starter changed colour? It should turn from whatever colour it was before to a tan coloured creamy colour. Look to see if there is visible yeast settling on the bottom of the vessel. You may have to stop the stirplate for a couple of hours to see the yeast settle.

 

[Airgead]

Pitching straight into 800ml you will end up with a long lag. There isn't that much viable yeast even from 3 longnecks. Small amounts of yeast don't really like being pitched straight into large volumes. You are much better pitcghing into maybe 10-50ml of wort then stepping that up to 1-200ml after a few days then up to 800ml after another few days.

I use coopers yeast as my main strain. I grow it on slants and my standard starter production is slant->5ml for 24 hours->25ml for 24 hours->125ml for 24 hours then 1000ml for 48 hours.

Cheers
Dave

 

[Yob]

I use coopers yeast as my main strain. I grow it on slants and my standard starter production is slant->5ml for 24 hours->25ml for 24 hours->125ml for 24 hours then 1000ml for 48 hours.

Cheers
Dave

gday man.. do you pitch the lot or drop it out and pitch / clean and pitch the slurry?

cheers
:icon_cheers:

 

[Airgead]

gday man.. do you pitch the lot or drop it out and pitch / clean and pitch the slurry?

cheers
:icon_cheers:

I pitch the lot. I pitch when the starter is undergoing active yeast division. If you crash it out or let it finish and drop out you are pitching dormant yeast not active yeast. Takes it a little while to fire back up. If you pitch it when it is active it goes straight to work and keeps on multiplying so you get less lag.

Cheers
Dave

 

[Wolfy]

I've often seen activity within hours of pitching yeast after crashing and pitching only the yeast-slurry from the starter.
I use that method since I prefer not to add several liters of (what is probably) oxidized and inappropriately flavoured beer to my fresh wort.
But each to their own, there are many ways to do it, and it really depends on your process and procedure and mostly on how/what you make your starter from.

 

[Airgead]

I've often seen activity within hours of pitching yeast after crashing and pitching only the yeast-slurry from the starter.
I use that method since I prefer not to add several liters of (what is probably) oxidized and inappropriately flavoured beer to my fresh wort.
But each to their own, there are many ways to do it, and it really depends on your process and procedure and mostly on how/what you make your starter from.

Yep.. as usual YMMV. I suspect a lot of this stuff is just personal preference and has no detectable difference in the finished beer.

Cheers
Dave

 

[Sammus]

I've often seen activity within hours of pitching yeast after crashing and pitching only the yeast-slurry from the starter.
I use that method since I prefer not to add several liters of (what is probably) oxidized and inappropriately flavoured beer to my fresh wort.
But each to their own, there are many ways to do it, and it really depends on your process and procedure and mostly on how/what you make your starter from.

Yeah I often do this too, and likewise have noticed not much lag time.

If my starter is under 2L into some kind of flavoursome ale, I just chuck it in. Otherwise (ie big 3-5L starters for big beers, and ANY starter for a lager) I crash and pour off the stuff on top. can't really call it all grain if it has half a kg of DME in it now, can we B)

 

[Swinging Beef]

Ive had coopers yeast take up to three days before it took off.
After the krausen arrived, it was only 24 hours before it was all done, tho.
I think it depends on the age of the bottles you rip the yeast from.

 

[BoilerBoy]

With any starter chilled and the spent wort poured off add a liter of new wort from your newly completed batch and wait 4-6 hours (sometimes even less) when its up and firing ...pitch!

Cheers,
BB