1. Yeast Pitching Rates With Bottled Coopers Ale Yeast
Kieren Vercoe

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

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

4. 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

5. 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

9. 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
60 minutes
Not a Coopers
Pale Ale
Target OG 1.048
Target FG
IBU’s 25

10. 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 O seconds
Fermented at 17 °C
Ferment temp raised to 20 °C when SG approx
Not a Coopers
Pale Ale
Target OG 1.048
Target FG
IBU’s 25

11. Results...

12. 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

13. SG vs Time

14. 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

15. Tastings...