Country Living
Country Living, Country Skills
Country People

KountryLife.com - A Country Living Resource and Community
Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

Channels
Gardening
Livestock
The Kitchen
Machinery
Tools

Photographs
Photo Gallery
Vintage Photos
Special Collections

Fun
Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Pictures
Tractor Parts
Tractor Manuals

Miscellaneous
Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

  
Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Saving yeast
[Return to Topics]

John-paul (Finland)    Posted 02-15-2001 at 02:42:59       [Reply]  [No Email]
Does anybody have any ideas about how best to use the yeast sediment left over from a batch of homemade beer?
It seems a waste just to put it on the compost heap, and then go back to the shop and buy new yeast for the next brew.

Is it for example possible to use some of it to start the next batch, without introducing off flavours (dead yeast flavours)?

Can it be frozen?

Any other suggestions?

Many thanks

J-P


coaltrain    Posted 02-15-2001 at 19:29:33       [Reply]  [No Email]
You know I don't why A person could't feed the culture and and bring it back up to population and not have to dehydrate it like co. do. A person would't have much to loose if you took some of the left over and feed it in a crook and see if it would rise or foam I have A culture that is over 75 years old and came from England. Still very active just have to feed. Some are more tolorant than others.


MikeinKS    Posted 02-16-2001 at 11:55:43       [Reply]  [Send Email]
What type of culture is that? sourdough?


coal train    Posted 02-16-2001 at 13:37:44       [Reply]  [No Email]
Yes sourdough


Tyler(WA)    Posted 02-15-2001 at 13:00:32       [Reply]  [No Email]
I'm not a brewer but I believe the yeast dies at the end of the fermentation process. The yeast works on the sugar and produces alcohol. When the sugar is gone OR when the alcohol reaches a particular percentage, the yeast dies.

What you have is probably dead yeast or certainly very weak yeast.

Perhaps beer is different but that's what I learned about fermentation in general.


[Return to Topics]



[Home] [Search]

Copyright © 1999-2013 KountryLife.com
All Rights Reserved
A Country Living Resource and Community