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cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Apr 26, 05 9:18 pm Post subject:

Fascinating topic.

A few things to add.

Firstly, the survival of yeast in a frozen solution is greater at 12-20% glycerol in water than at higher concentrations. Anyone who does any preservation of microbes will tell you that.

Secondly, it's certainly true that you can't keep re-using the same batch of yeast over and over, so if you really want to you can freeze your yeast in small aliquots and take one out of the freezer when you need it; do your yeast culturing as so eloquently described above and at the freezing stage why not freeze it in ten samples rather than one, for ten more cultures.

Thirdly, you can do just the same thing with wild yeast. I've done it with yeast isolated from elderberries (by making really oldfashioned elderberry wine), that I've then gone on to make a passable bread from.

Fourthly, while for the reasons already described you can't use the same yeast batch over and over forever (basic Darwinism at play), you can get away with it for a while. I've often started a new wine off with the dregs from racking another one, and I guess I've done it over a couple of times re-using a yeast. Doesn't seem to suffer, but then again the country wines tend to be very forgiving.

Fifthly, while you can preserve yast by drying, don't. It's a pig of a game.

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Wed Apr 27, 05 8:12 am Post subject:

One of the best yeast strains I've used is from Worthington White Shield - the bottles always throw a lot of sediment, and I tend to mix that with some sugar solution and keep for a few days before pitching into the wort.
I'll second the point about not over-stretching the yeast strain. I tried keeping the same strain going for a few brews and after a while I started getting more infections and an oily slick on top of the ferementing wort, together with a bitter taste that wasn't hops!

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Apr 27, 05 9:32 am Post subject:
Cab: you remind me of the story about an overhearing on a bus. Two elderly, academic-looking gents talking to each other and one said: "...and nineteenthly..." Are you a Prof. or something?

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Apr 27, 05 9:36 am Post subject:

mochyn wrote:

Cab: you remind me of the story about an overhearing on a bus. Two elderly, academic-looking gents talking to each other and one said: "...and nineteenthly..." Are you a Prof. or something?

The only qualification I have for professorship is being totally absent minded. What WERE we talking about?

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Wed Apr 27, 05 11:00 am Post subject:
I think reminds me of what I was reading about in the moro cookbook about making a sour dough starter which basically relied on buying organic grapes which would still be covered in yeast and feeding it for a couple of weeks before using it to make bread with I get the impression the restaurant has had one for quite a while now

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Wed Apr 27, 05 11:04 am Post subject:

Gervase wrote:

One of the best yeast strains I've used is from Worthington White Shield

Is this still made? IIRC this brew has been sold off to various breweries over the years and they keep closing.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42208
Location: North Devon

Posted: Wed Apr 27, 05 11:07 am Post subject:
https://www.worthingtons-whiteshield.com/ should have the answers.

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Wed Apr 27, 05 11:11 am Post subject:

sean wrote:

https://www.worthingtons-whiteshield.com/

should have the answers.

Now I have to wait 'till I get home to see that.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42208
Location: North Devon

Posted: Wed Apr 27, 05 11:15 am Post subject:
Well there's gratitude....

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Wed Apr 27, 05 11:19 am Post subject:
Edited highlights please?

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Apr 27, 05 11:21 am Post subject:

returning home to Bass Brewers in Burton on Trent...to be brewed and bottled by the Museum Brewing Company within the Bass Museum..This move follows a successful two year period where King & Barnes brewed and bottled Worthington’s White Shield under licence...White Shield will form part of the growing portfolio of high quality Bass Heritage beers produced by Museum Brewing Company and will continue to be distributed in retail outlets throughout the country, as well as major supermarkets.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42208
Location: North Devon

Posted: Wed Apr 27, 05 11:22 am Post subject:
Brewed by The Museum Brewing Co., who are based at the Bass museum in Burton on Trent. Assuming the website is up-to date, of course.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Apr 27, 05 11:24 am Post subject:
And...Demand for White Shield grew enormously in 2004, with nearly 900% growth on the previous year**

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42208
Location: North Devon

Posted: Wed Apr 27, 05 11:35 am Post subject:

Bugs wrote:

And...Demand for White Shield grew enormously in 2004, with nearly 900% growth on the previous year**

Hmm, percentage growth figures....so they sold 1 bottle in 2003, and 10 in 2004?

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Wed Apr 27, 05 11:40 am Post subject:
Waitrose had it in last year - truly one of the best bottle-conditioned beers you can buy!

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