I tried reculturing some CoopersPale Ale yeast using dextrose instead if malt. (I know I shouldn;t have, but I didn't have any malt). It didn't go crazy or anyhting like that but the bottle did pressurize a bit. Anyway, I put a batch down on the weekend (Coopers Bitter, 1kg BE1 and 1 plug EK Goldings steeped for 10mins then thrown in) and poured the "starter" in and left it overnight. Next morning there was no action at all so I panicked and threw the kit yeast in as well. 3 hrs later the airlock was bubbling.
Now heres the question: What yeast do you think is doing the work? Would the kit yeast have started that quickly or was the PA yeast just starting to take off?
Now heres the question: What yeast do you think is doing the work? Would the kit yeast have started that quickly or was the PA yeast just starting to take off?