Secondary Bottling Yeasts

[bradsbrew]

Ok, whilst bottling a brew last night I was drinking a Murrays Saasy Blonde which has there bottling yeast in the bottom off the bottle. h34r: When I thought (flashing light globe goes here) what if I was to use reculture this yeast as a bottling yeast. :icon_drunk: then the lazy side came out and said that bottle on the bench has only been poured straight to a glass and had the cap back on, add a carbonation drop and fill with this brew. I only done it to one bottle as in impulse experiment , will this be total puss or no different. opinons?

Cheers Brad

 

[bradsbrew]

You would be much better culturing a starter properly. By adding the carb drop, you have put more fermentables back into the bottle, but you are starting with a high alc level in your 'starter', 5% or whatever it is. will the yeast multiply (healthily) in such a small volume of fairly high alc 'wort'? My bet is that even if it did multiply to usable quantity, it would be stressed.
Is there a particular reason you want to repitch for bottling? Bear in mind that the main reason commercial breweries do this is because the finished beer is flash pasteurised, which kills the yeast. So they filter all the dead stuff out, and then either carb or repitch. At least thats my understanding of it.
I can understand repitching if there were issues with the original yeast, but having done it (for an experiment with de-alc beer - which worked) its a fiddly bastard job to do anyway (or at least it can be.) And it's just one more thing that can go wrong. Why pitch a possible contaminate into a batch of beer that is ok on its own?
Just my 2c

Butters,
Just done it as an experiment more than anything. Often wondered why brewers add a different strain of yeast to the bottle such as little creatures and murrays. So its to help carbonate the beer and not to do with taste? :blink:

 

[0M39A]

Butters,
Just done it as an experiment more than anything. Often wondered why brewers add a different strain of yeast to the bottle such as little creatures and murrays. So its to help carbonate the beer and not to do with taste? :blink:

pretty much.

some brewers like to bottle with a lager yeast which flocs out better than the primary strain and doesnt go to sleep in fridges so the bottle can keep conditioning. (hoegaarden, little creatures)

others (like chimay for instance, popped to mind as im drinking a chimay red atm) do so to protect their primary strain from being pinched.

some dont care and love having their primary in the bottle (go coopers!)

and then there is the ones that are flash pasturised and need a yeast to carbonate with.

 

[bradsbrew]

Butters,
Just done it as an experiment more than anything. Often wondered why brewers add a different strain of yeast to the bottle such as little creatures and murrays. So its to help carbonate the beer and not to do with taste? :blink:

Well curiosity got the better of me and I have to say even though just 4 days in the bottle there was a definite taste difference between the stubbie with the sassy blonde yeast and the stubbie with the straight brew.
Both had same amount of carbonation which was quite good for time but the one with the extra yeast had a subtle sassy taste, not as much as the real thing but the flavour was there.
Is this just beacause of the short time or would the yeast taste have built with time. Damb I wish I had more patience :angry: