Yeast Pitching Rates With Bottled Coopers Ale Yeast Kieren Vercoe

The Premise… Reactivated yeast from 6 stubbies will comfortably ferment out a 1.063 OG WORT (assuming a 20 L batch)

Reactivated Yeast…? Bringing it out of dormancy… Not culturing or building up yeast numbers.

Method 1. Buy a six pack of Coopers, let settle in fridge for a week 2. Mix 600ml of boiling water and 4 tablespoons of dextrose, cover and leave to cool 3. Open 4 bottles, decant the beer into a jug, leaving behind the yeast sediment - about a couple of centimetres 4. Pour the sugared water equally into each bottle and cover 5. Shake the bottles then place them in a dark spot at a temperature in the mid 20’s 6. Shake bottles morning and night to keep the yeast in suspension. 7. After 2 to 3 days the yeast should become active and begin forming a head 8. Pitch the active yeast into a brew immediately or store in the fridge for about a week. Just remember to warm yeast up for couple of hours prior to pitching https://club.coopers.com.au/coopers-forum/topic/7349/

Taking it further… Let’s add more yeast…. 10 L batch size Batch 1 - yeast from 3 stubbies, reactivated as per previous instructions Batch 2 - as prepared above then stepped up twice, 100 ml, 500 ml Batch 3 - stepped up a further to 2 L Batch 4 - stepped up again to 5 L

Target OG 1.048 Target FG 1.006-7 IBU’s 25 Malt Best Malz Pilsen 85% Simpsons Maris Otter 12% Simpsons Heritage Crystal 3% Mash 64°C - 60 minutes 73°C decoction mash out Hops Simcoe @ 60 minutes Not a Coopers Pale Ale Target OG 1.048 Target FG 1.006-7 IBU’s 25

Target OG 1.048 Target FG 1.006-7 IBU’s 25 The Ferment No chilled 40 L batch size Split into four 10 L batches Actual OG 1.050 Wort pH 5.44 Yeast pitched 21/3/2017 Oxygenated with pure O2 - 60 seconds Fermented at 17 °C Ferment temp raised to 20 °C when SG approx 1.010-18 Not a Coopers Pale Ale Target OG 1.048 Target FG 1.006-7 IBU’s 25

Results...

Final Beer measurements Batch 1 Batch 2 Batch 3 Batch 4 OG 1.050 FG 1.007 1.0075 AA% 85 84 ABV% 5.64 5.55 Final beer pH 4.32 4.33 4.31 4.34

SG vs Time

Not a Coopers Pale Ale OG 1.050 FG 1.007 Packaging Beer left at FG for 5 days then temperature dropped to 14 °C Racked to 9 L keg with 31 grams of dextrose Left to carbonate for a week before chilling and placing on gas, serving pressure Not a Coopers Pale Ale OG 1.050 FG 1.007

Tastings...