According to the helpful hints i got here a few days ago, i made a yeast culture from a few bottles of coopers sparkling ale.
Added 100grams ldme to 1l of boiling water and mixed them up, cooled it and divided it into 2 750m PET bottles. Added the sediment and dregs from the stubbies and placed the caps on the bottles (not screwed down- i dont have any more airlocks) and put them in a cupboard. Its probably only about 16ish degrees in cupboard though.
My question is how long and how vigorous should the fermentation be? After 10 hours the bottles looked the same, though with about 4mm of sediment on the bottom. After 24 hours there were little white specs on the surface (i assume the krausen) and after 36 hours the white specs have increased (looks like a few bits of foam about the size of a 5c peice floating on top) but there is still hardly any foam on the surface of the wort.
I assume the white is krausen, but there isnt much of it, and its taken 36 hours- i was under the impression fermentation is usually over pretty quickly in these smallish cultures. There is still a lot of stuff in suspension in the wort.
I was hoping to pitch these cultures into a brew i plan to do tomorrow night. Would that be ok? Or does it have to be at a certain stage before its viable? I was going to refrigerate over night tonight, then get rid of most of the liquid tomorrow morning, pour the sediment from 2 bottles into 1 and add a little fresh wort for 10 hours to get it going again, then pitch. Would that work? Or would refrigerating at this stage kill the yeast?
Cheers,
Stef
Added 100grams ldme to 1l of boiling water and mixed them up, cooled it and divided it into 2 750m PET bottles. Added the sediment and dregs from the stubbies and placed the caps on the bottles (not screwed down- i dont have any more airlocks) and put them in a cupboard. Its probably only about 16ish degrees in cupboard though.
My question is how long and how vigorous should the fermentation be? After 10 hours the bottles looked the same, though with about 4mm of sediment on the bottom. After 24 hours there were little white specs on the surface (i assume the krausen) and after 36 hours the white specs have increased (looks like a few bits of foam about the size of a 5c peice floating on top) but there is still hardly any foam on the surface of the wort.
I assume the white is krausen, but there isnt much of it, and its taken 36 hours- i was under the impression fermentation is usually over pretty quickly in these smallish cultures. There is still a lot of stuff in suspension in the wort.
I was hoping to pitch these cultures into a brew i plan to do tomorrow night. Would that be ok? Or does it have to be at a certain stage before its viable? I was going to refrigerate over night tonight, then get rid of most of the liquid tomorrow morning, pour the sediment from 2 bottles into 1 and add a little fresh wort for 10 hours to get it going again, then pitch. Would that work? Or would refrigerating at this stage kill the yeast?
Cheers,
Stef