General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.
I've been a long time reader but this is my first post.
Please be gentle...
I've got an Amber ale kit to make up which suggested the use of Safale yeast. The HBS only had yeast that was best before 04/10. Is this okay to use or should I use the kit yeast?
I don't have option of getting another satchel.
kit yeast or safale?
I've searched old posts already as this usually works when Ihavea question, but results give details for expired complete kits.
Thankyou in advance.
Make a small starter with the safale to check its viability the day before brewing. If you get action use it, if not then you've got the kit yeast as a back up .
I cant pretend to be any kind of expert, but I had that same problem a while back. I made up a starter in a sterlie stubby with cooled boiled water and a couple of teaspoons of sugar, covered with gladwrap. Later the same day it had gone nuts, overflowed all over the sink. I pitched it and it worked a charm.
Dave
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?
I cant pretend to be any kind of expert, but I had that same problem a while back. I made up a starter in a sterlie stubby with cooled boiled water and a couple of teaspoons of sugar, covered with gladwrap. Later the same day it had gone nuts, overflowed all over the sink. I pitched it and it worked a charm.
Dave
Please don't use sugar for this in future, as it has no nutrients for the yeast to grow at all. Use some wort from your brew, or make up a small starter with LDME.
I am a bit confused now. I thought sugar was what yeasts ate and grew on.... Have revved up a couple of yeasts this way now. Is it a bit like feeding me sugar - tastes sweet and gives me energy, but I willl die from scurvy if that's all I have?
Keen to learn the way forward, you fella's have more brewing under your belt.
Cheers
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?
Simple sugars will be consumed by the yeast, but it is lacking in other nutrients needed for healthy yeast growth.
Yeast needs other nutrients, such as certain minerals etc, which they can get from wort, but not from sugars.
You will have much healthier yeast made in a proper starter made with wort rather than plain sugar.
Thankyou for your advice. I tried a little starter and nothing seemed to happen. but I only left it for about and hour.
I used the kit yeast instead. it is now bubbling along nicely.
On another note, do people buy yeasts and hops in bulk online or just buy as you go?
Up until now I have been buying mine as I go. But having said that, I have a stout going currently which I pitched with yeastcake from a re-cultured yeast from Coopers Pale, and early next week I will be bottling an ale and then reusing the yeastcake to try an IIPA. My limited understanding is that fresher is better. And when you consider that you might spend 40 or 50 or more on a brew, the extra $6 -7 isnt a heap for a fresh packet of yeast.
And cheers Warra, wort it is for starters!
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?
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