From the HBD Archive
From: chad@mpl.UCSD.EDU (Chad Epifanio)
Subject: yeast growth
Date: 1992-03-06 16:56:49 GMT

Hello all,

I have an observation/question on yeast growth. I once made a batch
of barley wine with Williams English Brewery Ale yeast, with cultured
Sierra Nevada yeast added after a week just for fun. Last week on a
whim, a friend and I streaked out several strains of yeast on agar
plates. We streaked Williams American Lager, Bavarian Ale, Wheat, and the
English/Sierra Nevada Ale mix. All were taken from bottle sediment.
What we saw was that the English/Sierra Nevada grew MUCH faster, say 3-5
times faster, than the others. We mixed up ~5 fl.oz. starter and added
it to a batch of pale ale this weekend. It was at full krausen within
6 hrs, where usually I don't see full activity until about 12 hrs after
I pitch. I'm sure plating it out and getting a healthy colony had much
to do with it, but has anyone else exerienced this quick growth with
either English Brewery ale yeast or Sierra Nevada yeast?

Just wondering,
Chad Epifanio

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.