From the HBD Archive
From: dsbaer@EBay.Sun.COM (David Baer)
Subject: Yeast
Date: 1989-07-11 14:52:48 GMT

In response to Richard Hargan and using liquid yeast:

In my humble experience, I think the quality of liquid yeast
is so much superior to dry yeasts that the $4.00 price tag is
not really that high. But granted the aim of homebrewing is to make
great beer at a reasonable price, I know of a way to save money without
freezing, using agar slants or innoculation loops.

Using the same 1 quart of wort in a gallon jar technique,
about five days before you brew, try culturing
the sediment from one of those new fangeled microbrews. I use Sierra
Nevada, and have had success every time. I have also used
Cooper's REAL ale(lower attenuation than SN). I understand that Chimay
and Duvel will come to life, and the Hefe-Weisse beers from
Ayinger and Monschoff also have dormant, but not dead, yeast.
I think there are a couple of lagers out there with dormant sediment
but I like the William's American and spend $4.00 for that
consistency and quality.

If there is a local brewpub, go there and try to work out a
deal with the brewer for yeast. I am sure he/she would give a
couple of ounces away for your next batch if you promised him/her
a couple of homers. Find out when the next brew session is,
and walk out with some pretty superior yeast. It is amazing
what gratitude will do. Maybe you would impress him/her so much
that he/she would design a recipe in your honor, maybe
even let you brew a 10 bbl batch with him/her (I doubt it, but anything
is possible)!

Well in summary, to obtain very high quality yeast, drink a
high quality, sedimented beer, and then carefully pour that
sediment into a cooled quantity of wort and wait for it to reactivate.
Add it to your wort and watch it go. All for the price of a beer that
you get to drink!

Dave Baer
Menlo Park, CA
Sun Microsystems

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.