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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?
the starter had a 6 pack's worth of yeast that had been in the fridge though, so ther would have been a fair bit there.... Do you think the kit yeast would start bubbling withn a few hours though? temp was roughly 20deg
