09-24-2012, 05:30 PM
It's been a while since this thread was last active, and as much as I would also like to know the yeast strain, I can respect the party line that the specific yeast used in the kits is a trade secret. I have no problem with that at all.
Now, given what has been said in roundabout ways, it might help the original poster to consider the following yeasts as a guide for answering his own questions:
Springer oeneologie SC 22 yeast starter
Lalvin EC-1118, and
Red Star Premier Cuvée
All these yeasts have a similar profile to what has already been outline above in previous posts.
Fermenting at low temperatures favor slower fermentation and can favor certain 'undesirable' (unpredictable?) flavor or aroma byproducts. Conversely fermenting too hot produces rapid fermentation and surprise surprise, other undesirable byproducts. Thus fermenting in the middle of the temp range, in the general case, usually results in predictable results from batch to batch.
The reusing (and/or washing of) yeast to start the next batch is a common brewing practice and is generally stable up to ten generations (reuses) however unpredictable mutagenesis is generally considered to set in more rapidly after six uses. To get a usable 'new' strain out of such reuse, the yeast needs to be plated out and a stable mono colony isolated and then cultivated which is usually beyond the interest or skill of the average hobby brewer.
Similarly, the average punter is generally not interested in yeast strain details, as long as it works in the Mina, and in the general case. I take apple juice, E-Z Caps Dry Wine Yeast, mix them together, at kitchen temp for th first 24 h then shift it to my cellar 18 deg. C for the rest of the time. Decant consume and start again. My interest in the variety of the yeast is academic I case I ever use it all and decide to get some new stuff to replace it through a local home brew shop - you know, experimentation. ;-)
Good luck with it all, thanks E-Z Caps and hopefully this thread can move on. :-D
Now, given what has been said in roundabout ways, it might help the original poster to consider the following yeasts as a guide for answering his own questions:
Springer oeneologie SC 22 yeast starter
Lalvin EC-1118, and
Red Star Premier Cuvée
All these yeasts have a similar profile to what has already been outline above in previous posts.
Fermenting at low temperatures favor slower fermentation and can favor certain 'undesirable' (unpredictable?) flavor or aroma byproducts. Conversely fermenting too hot produces rapid fermentation and surprise surprise, other undesirable byproducts. Thus fermenting in the middle of the temp range, in the general case, usually results in predictable results from batch to batch.
The reusing (and/or washing of) yeast to start the next batch is a common brewing practice and is generally stable up to ten generations (reuses) however unpredictable mutagenesis is generally considered to set in more rapidly after six uses. To get a usable 'new' strain out of such reuse, the yeast needs to be plated out and a stable mono colony isolated and then cultivated which is usually beyond the interest or skill of the average hobby brewer.
Similarly, the average punter is generally not interested in yeast strain details, as long as it works in the Mina, and in the general case. I take apple juice, E-Z Caps Dry Wine Yeast, mix them together, at kitchen temp for th first 24 h then shift it to my cellar 18 deg. C for the rest of the time. Decant consume and start again. My interest in the variety of the yeast is academic I case I ever use it all and decide to get some new stuff to replace it through a local home brew shop - you know, experimentation. ;-)
Good luck with it all, thanks E-Z Caps and hopefully this thread can move on. :-D