Live brewers yeast

[dennisking]

Went to the Crouch Vale brewery today and they kindly donated a jar full of their yeast, the brewer confirmed it is the original Ridleys Essex strain. This is new avenue for me so I'm interested to hear of any other experiences with brewers yeast. The Mr malty calculator doesn't seem to use starters for using from slurry just use a bit more for older dates, can't remember the last time I didn't use a starter. Mr malty also recommends using 50ml as the slurry is very thick. Any thoughts appreciated.

 

[Dronfieldbrewer]

Well done Dennis...Live brewers yeast is brilliant to work with, you shouldn't need a starter, just bung it in, depending on the gravity of the wort, I use 1kg of live brewers yeast for 5Bbls, 500gms for 2.5bbls, 250gms for 1.75bbls, so 100gms should be enough for 80 litres..

if your not brewing with it immediately keep it in a sanitized sealed jar in the fridge, bear in mind that its viability will start to diminish over time. therefore add more yeast if the weeks have gone by or use a starter...

Have fun with it

 

[dennisking]

Cheers Rob, the brewer said it will ferment out in 2 to 3 days most. Telling him I've mainly used whitelabs yeast for years now all he said was wait to you see this baby go, there is no comparison.

 

[bobsbeer]

Nice one Dennis. Should be interesting. :thumb:

 

[joe1002]

I haven't managed to get myself down there yet as I am at work in London during the week and they are not open at the weekends.

I am hoping to get there next month when I have a day off, but can't wait to try it.

I'm interested to see what recipe you use with this Dennis :thumb:

 

[Cononthebarber]

What's the difference between brewers yeast and the stuff us mere mortals use? :lol:

 

[dennisking]

What's the difference between brewers yeast and the stuff us mere mortals use? :lol:

This is a new step for me. But I have read others say there is no comparison. I know a lot of newer micros use dried yeast for ease and simplicity but some say these can lack the character compared to the more established beers. The fact the brewer told me it will be fermented in 2-3 days shows they want it in the pub as quick as possible, they are a business after all, so to achieve this the yeast must be in tip top condition. I have to say the yeast I picked up was the cleanest slurry I have seen. Looking forward to using it.

 

[Dronfieldbrewer]

I use Thwaites direct from Blackburn...it finishes in 3-4 days tops and drops out as soon as the chiller goes on.

However, I have used Abbeydale for the pale brew today, this is due, in the main that the Thwaites stuff was getting a bit tired and Abbeydales beers are really hoppy and fruity so will fit in beautifully for them

 

[ScottM]

Really curious about the differences also.

I did a quick google and found this. Does that sound right? I thought boiling the yeast would surely kill it... so how could it be used for homebrew?

With regards to the difference between live brewers yeast and the packets we are used to, is the main difference in the strain of the yeast rather than it's live? Just thinking that if people use a starter with a packet then, surely, THAT is live brewers yeast also?

Is the comparison more to the quality of strain that proper brewers use, compared to the wyeast and whitelabs strains that we buy?

 

[oz11]

I think you should forget you ever read that, and get yourself the Yeast book.

 

[Dr Mike]

It depends on the source but strain may be something not available in packets. The big difference is the shear number if live yeast cells going into the wort. A typical 11g packet in a 5 gallon brew is a fairly low pitching rate compared to commercial practice even assuming all the cells are viable. In actuality not all the cells survive the freeze drying process and those that do take a while to wake up hence 12 to 24 hr lag phase you get with dry yeast.

 

[ScottM]

I think you should forget you ever read that, and get yourself the Yeast book.

I was pretty certain it wasn't right, just wondering if I had completely missed something about the process.

Looks an interesting book, I'll keep an eye out for it :)

 

[Dr Mike]

I think you should forget you ever read that, and get yourself the Yeast book.

I think that article is about eating brewers yeast as a nutritional supplement (hence wanting to kill it by boiling) and nothing to do with brewing!

 

[ScottM]

I think you should forget you ever read that, and get yourself the Yeast book.

I think that article is about eating brewers yeast as a nutritional supplement (hence wanting to kill it by boiling) and nothing to do with brewing!

Yeah that would make more sense, the article does state "use for home brewing" at the end but obviously these sites can't be taken too seriously.

 

[lukehgriffiths]

My first brew was with unsalted wlp British ale yeast and took a couple of days to get going. Have used reclaimed yeast from commercial beers (that I presume is high quality brewers yeast) goes way quicker and is usually at it after an hour or so. Never turning back (also a good excuse to buy a nice bottle conditioned ale). :

 

[dennisking]

Really curious about the differences also.

I did a quick google and found this. Does that sound right? I thought boiling the yeast would surely kill it... so how could it be used for homebrew?

With regards to the difference between live brewers yeast and the packets we are used to, is the main difference in the strain of the yeast rather than it's live? Just thinking that if people use a starter with a packet then, surely, THAT is live brewers yeast also?

Is the comparison more to the quality of strain that proper brewers use, compared to the wyeast and whitelabs strains that we buy?

Speaking to the brewer yesterday and speaking of whitelabs Essex yeast, which is from the same strain he uses, he just shook his head and said no comparison, and I really liked the whitelabs one when I used it. The proof will be in the final results. Robbarwell mentions the Thwaits yeast. I have heard this mentioned a lot and I believe it's used by several brewery's just like this Ridleys yeast, there must a reason why some are so popular.

 

[Dronfieldbrewer]

Dennis,

the reason why brewers use live yeast is just time really...A good quality brewers yeast from a brewery will be very very viable. It kicks off very quickly thus saving time and possible infections. It finishes off quickly and drops out of suspension quickly. Brewers do not have the time nor the space for batches of beer to be sat on chill awaiting the yeast to drop out prior to finings.

What brewers find is that a new strain of yeast added to their brewery will take a number of brews to be "bedded into" the brewery, if they use a dried yeast, say US05, top cropped and reused then the 3rd generation onwards would be better for them to use than the first generation.

Abbeydale brewery in Sheffield has 5 fermenters, they brew 5 times per week and have separate fridges to keep each batch of yeast separate. the yeast strain is the same across the board (a unique blend of yeasts formulated for them), This lessens the risk of cross infections and keeps the yeast fresh.

 

[dennisking]

I have no intention of becoming a professional brewer, however if I can use the same tools as them and it improves my beer I will. To me yeast is the most important ingredient I use, as well as the most confusing, the yeast I now have I know has great pedigree, just hope my beer does it justice.

 

[Cononthebarber]

I think you should forget you ever read that, and get yourself the Yeast book.

Just bought that book HERE for £10.03, best price I could find :thumb:

 

[ScottM]

Dennis,

the reason why brewers use live yeast is just time really...A good quality brewers yeast from a brewery will be very very viable. It kicks off very quickly thus saving time and possible infections. It finishes off quickly and drops out of suspension quickly. Brewers do not have the time nor the space for batches of beer to be sat on chill awaiting the yeast to drop out prior to finings.

What brewers find is that a new strain of yeast added to their brewery will take a number of brews to be "bedded into" the brewery, if they use a dried yeast, say US05, top cropped and reused then the 3rd generation onwards would be better for them to use than the first generation.

Abbeydale brewery in Sheffield has 5 fermenters, they brew 5 times per week and have separate fridges to keep each batch of yeast separate. the yeast strain is the same across the board (a unique blend of yeasts formulated for them), This lessens the risk of cross infections and keeps the yeast fresh.

So is it basically just a huge starter? Where rather than 10 billion cells being pitched, 100 billion are instead being pitched.. lowering infection, changing sugar to alcohol is a breeze, no need to worry about them multiplying before getting started etc?

Basically like buying a vial of white labs, only instead of using one... you use 10? lol.