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Date: 27 Oct 2006 11:35:34
From: timmy
Subject: why not culture dry yeast
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once thing i've never understood is why do yeast experts advise you not
to culutre from batchs pitched on dry yeast?
surely once the yeast has multipled, there's no difference between it
and a liqiud yeast sample?
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Date: 27 Oct 2006 03:23:52
From: Steve/Aus
Subject: Re: why not culture dry yeast
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"timmy" <"timothy at open-networks.net" > wrote in message
news:45416203$1@quokka.wn.com.au...
> once thing i've never understood is why do yeast experts advise you not to
> culutre from batchs pitched on dry yeast?
>
> surely once the yeast has multipled, there's no difference between it and
> a liqiud yeast sample?
How much does it cost you for a packet of dry yeast?
And how much work is there in cultering it - a fair bit.
Home brewers culture liquid yeasts for one main reason - cost. I am sure
that if it was possible to supply all liquid varieties in dehydrated form,
home brewers would not use liquid yeasts as they can easily represent 50% of
the cost of a single batch - more in some cases.
However, I can't see any reason why you shouldn't culture dry yeasts if you
really want to.
Steve W (in Aus)
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Date: 27 Oct 2006 15:00:35
From: John 'Shaggy' Kolesar
Subject: Re: why not culture dry yeast
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On Fri, 27 2006 11:35:34 +1000, < > wrote:
> once thing i've never understood is why do yeast experts advise you not
> to culutre from batchs pitched on dry yeast?
>
> surely once the yeast has multipled, there's no difference between it
> and a liqiud yeast sample?
You're right, there is no difference. You certainly can culture dry
yeast if you really want to. The main reason people say not to bother
is that dry yeast is so cheap it's not really worth the time/trouble to
culture it. Culturing is a lot more useful for saving money on liquid
yeast, which tends to be a lot more expensive.
John.
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Date: 27 Oct 2006 15:19:38
From: John 'Shaggy' Kolesar
Subject: Re: why not culture dry yeast
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On Fri, 27 2006 11:35:34 +1000, < > wrote:
> once thing i've never understood is why do yeast experts advise you not
> to culutre from batchs pitched on dry yeast?
Oh, and another thing is to be a little careful with the date on the
advice you were reading. It was true a number of years ago that culturing
dry yeast wasn't the best idea. 10+ years ago, dry yeast had a lot of
purity issues. IOW, the drying process back then introduced contamination
into the yeast. Reusing the same dry yeast over a few times was generally
frowned upon since the risk of bacterial infection with dry yeast was higher.
To me "yeast experts advising you not to culture from batches pitched on dry
yeast" sounds like it was a statement made a relatively long time ago.
This is definitely no longer the case though. Dry yeast these days is
very high quality. As I mentioned, it's basically just a cost vs work
thing anymore. You can culture it, but there's really not much reason
to unless you have a hard time getting a hold of more packets (IE, you
live somewhere that makes ordering it difficult).
John.
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Date: 27 Oct 2006 02:48:25
From: MarkMc
Subject: Re: why not culture dry yeast
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> Home brewers culture liquid yeasts for one main reason - cost. I am sure
> that if it was possible to supply all liquid varieties in dehydrated form,
> home brewers would not use liquid yeasts as they can easily represent 50% of
> the cost of a single batch - more in some cases.
While cost is probably teh main reason some brewers culture yeast, it's
not the only reason. Some yeasts aren't always available. There are
several seasonal strains only available at certain times of the year.
Regards,
Mark
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Date: 27 Oct 2006 20:06:47
From: Thomas T. Veldhouse
Subject: Re: why not culture dry yeast
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MarkMc <mmcnospam@yahoo.co.uk > wrote:
>> Home brewers culture liquid yeasts for one main reason - cost. I am sure
>> that if it was possible to supply all liquid varieties in dehydrated form,
>> home brewers would not use liquid yeasts as they can easily represent 50% of
>> the cost of a single batch - more in some cases.
>
> While cost is probably teh main reason some brewers culture yeast, it's
> not the only reason. Some yeasts aren't always available. There are
> several seasonal strains only available at certain times of the year.
>
There are seasonal dry strains? Which ones?
--
Thomas T. Veldhouse
Key Fingerprint: D281 77A5 63EE 82C5 5E68 00E4 7868 0ADC 4EFB 39F0
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Date: 28 Oct 2006 14:44:29
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: why not culture dry yeast
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MarkMc wrote:
>> Home brewers culture liquid yeasts for one main reason - cost. I am sure
>> that if it was possible to supply all liquid varieties in dehydrated form,
>> home brewers would not use liquid yeasts as they can easily represent 50% of
>> the cost of a single batch - more in some cases.
>
> While cost is probably teh main reason some brewers culture yeast, it's
> not the only reason. Some yeasts aren't always available. There are
> several seasonal strains only available at certain times of the year.
>
Exactly -- I keep the Zurich strain on slants at the moment -- but
that's about it.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 27 Oct 2006 20:05:46
From: Thomas T. Veldhouse
Subject: Re: why not culture dry yeast
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timmy <"timothy at open-networks.net" > wrote:
> once thing i've never understood is why do yeast experts advise you not
> to culutre from batchs pitched on dry yeast?
>
> surely once the yeast has multipled, there's no difference between it
> and a liqiud yeast sample?
Why spend the money and time on malt and making a starter if you can simply
buy an additional packet of yeast for $1.50 or so? To me, that is a
no-brainer. I keep several packets of Safale US-56 in the freezer for use on
a whim.
--
Thomas T. Veldhouse
Key Fingerprint: D281 77A5 63EE 82C5 5E68 00E4 7868 0ADC 4EFB 39F0
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Date: 28 Oct 2006 14:43:22
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: why not culture dry yeast
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timmy wrote:
> once thing i've never understood is why do yeast experts advise you not
> to culutre from batchs pitched on dry yeast?
>
> surely once the yeast has multipled, there's no difference between it
> and a liqiud yeast sample?
There's no reason not to do this other than simple economics. Basically
dry yeast is cheap enough that you might as well let the mfgr deal with
maintaining the strain.
If you're culturing on slants, you'd need to build up a starter in
multiple steps prior to brewing. The materials costs alone (starter
wort, slant materials, agar, etc) which would eliminate any real
economic gain from culturing -- and this is assuming you consider your
time worthless.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 30 Oct 2006 10:25:23
From: Denny Conn
Subject: Re: why not culture dry yeast
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timmy wrote:
>
> once thing i've never understood is why do yeast experts advise you not
> to culutre from batchs pitched on dry yeast?
>
> surely once the yeast has multipled, there's no difference between it
> and a liqiud yeast sample?
I'm confused...you say "culture", but it sounds like you're talking
about repitching.
--------- >Denny
--
Life begins at 60...1.060, that is.
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