BeerSmith™ Recipes and Web Editor

Notes

Culture yeast from a Coopers bottle. Treat water with calcium sulfate to achieve 115 ppm Ca2+ and 280 ppm SO4-. (If starting from distilled water, this is approx. 0.5 g/L.) Mash for a highly-fermentable wort. (See the article for options.) Boil wort for 90 minutes, adding hops at the beginning. Ferment at 68 °F (20 °C). Bottle condition, shooting for 3.5 volumes of carbon dioxide. (Note: ABV estimate includes priming sugar.) Recipe from http://byo.com/mead/item/1861-australian-pale-ale YEAST FROM A BOTTLE OF COOPERS SPARKLING ALE Following is a simple method, requiring one bottle only: Pour the beer into your glass in one hit, leaving the dregs in the bottle. Swirl it around to rouse the yeast sediment and release the CO2 in the remaining beer. Pour in a little bit of wort — no more than about 2 inches (50 mm) in the bottom. No need to oxygenate because we're only looking to reactivate the yeast, not grow it. Place some Glad Wrap or aluminum foil over the opening. Incubate the yeast at around (77 °F) 25 °C for 24 hours. This is usually plenty, and you'll know it's ready by the foam generated when you swirl the contents. Pour your activated Coopers yeast into a starter bottle containing about a quart (1 L) of pale wort, and oxygenate by shaking vigorously. Incubate at around (77 °F) 25 °C for pitching at high-kräusen (usually 24–36 hours).