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types & and amount of yeast to use when brewing lager 16 years 8 months ago #1

Hi gents. First, thanks to all who advised me in past regarding the 'how do' on my first beer brew.
Tiz all drunk now so time to make more.
Decided to go for Coopers lager this time, but intend to put beer yeast into the mix.
The questions
Is it ok to put 2 sachets of yeast in with the cooper's larger mix, i.e a beer yeast and a lager yeast. Thanks in advance.

16 years 8 months ago #2

The yeast that comes with the kit is most likely an ale yeast rather than a lager yeast -- designed to be fermented at room temperature.

But that aside, why two yeasts?

16 years 8 months ago #3

For lager fermentation (9-12c) you need more yeast, but since you are doing it a ale temps a standard re hydrated sachet of yeast will do the job.

You can add to much yeast

learn something new everyday 16 years 8 months ago #4

didn't realise the yeast with coopers lager is beer yeast, interesting. I take it then doubling the yeast amount being mixed in doesn't make any difference. I had an extra sachet of it lying around and didn't want to throw it out. I suppose the yeast would at least be a lot happier if i didn't throw it out. Made me just think, being as mad as i am, what if some great brewer in the sky had a spare planet of humans lying around and decided to just dump them instead of allowing them a chance to live and better still experience beer (hmmmmm, theres that word again).
Grateful to you both gents for connecting with me on my merry beerfull path through life

learn something new everyday 16 years 8 months ago #5

&amp;quot;morebeerplease&amp;quot;:1frm3qtd wrote: I had an extra sachet of it lying around[/quote:1frm3qtd]Sure you're half way to having an extract set-up then. A few more bits and bobs and you can abandon kits altogether <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt=":D" title="Very Happy" /><!-- s:D -->

16 years 8 months ago #6

Lads - on this topic (kind of) I was musing over the weekend as to what the possible result would be if one added two different types of yeast to a brew - let's say a wheat beer yeast, and an ale yeast. Would one yeast flavour "win" out over the other completely? Or are there yeasts that might complement each other if one were to combine them in a batch? Perhaps I just have too much time on my hands?

Enquiring minds want to know.... <!-- s:?: --><img src="{SMILIES_PATH}/icon_question.gif" alt=":?:" title="Question" /><!-- s:?: -->
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