Yeast And How To Reculture It?

[royourboat]

I've only just started my first HB K&K but I'm planning on the next haha

I wish to know all about reculturing yeast, what you can take samples from, how u get it to umm grow/mature etc.

It seems more experienced users like to use recultured or more 'fashionable' yeasts, but why do forum members prefer this? I thought yeast was just used to ferment and didn't generate taste etc?

 

[Stuster]

Yeast makes all the difference in a beer. It adds a wide variety of flavours (or doesn't as well, being neutral can be important too). Different yeasts ferment at different temperatures. Different yeasts will attenuate to different degrees (ie convert sugar to alcohol, leaving you with varying FGs from the same starting wort).

We don't just pay $15 or so for a yeast to look cool you know. :lol:

For reculturing yeast, you can do worse than start with Coopers and the Grumpy's article on it. :super:

 

[Keifer]

Read this mate:

http://www.aussiehomebrewer.com/forum/inde...ic=977&st=0

 

[TidalPete]

I've only just started my first HB K&K but I'm planning on the next haha

I wish to know all about reculturing yeast, what you can take samples from, how u get it to umm grow/mature etc.

It seems more experienced users like to use recultured or more 'fashionable' yeasts, but why do forum members prefer this? I thought yeast was just used to ferment and didn't generate taste etc?

Do a search mate. Try "yeast" or "yeast farming" then trawl. There are too many threads on this already.

:beer: