I recently started off a wyeast London III. I really enjoy the extra dimension liquid yeasts give my beers. I've tried a few now. Thames Valley, ESB, Ringwood and now London III. I find S04 too one dimensional in it's taste. But i still have a sachet or two in the yeast fridge for emergency's. I also use Nottingham and windsor dried yeasts.
Here's how I do it. I'm not suggesting it's the right way to do it. I'm just showing you how i do mine. Feel free to poke fun/suggest improvements to my technique.
I 'smack' the pack in the morning and leave it in a warm area for 4 hrs or so. During this time i sterilise a demijohn. I also add 200g DME to a small amount of luke warm water to dissolve. I then pour on boiling water to the 2L mark. This then gets a ten min boil and cooled down to 20C. Once it's cooled to 20C i pour it into the sterilised and well rinsed demijohn. It then gets a loose wrap of silver foil over the top to stop bugs and the like getting in. Then it's put in my fermenting room at 18C and swirled as often as i can manage over the next two to three days. After the initial fermentation has slowed down i fit an airlock and leave it to finish over the next 24-48hrs.
Once it's finished fermenting i leave it to settle out. I boil a few litre's of water and leave to cool. I also sterilise 6 x 750ml PET bottles to store my yeast in.
Here's the yeast ready to be transfered to the PET bottles
The DJ has just had a good swirl.
Here's how I do it. I'm not suggesting it's the right way to do it. I'm just showing you how i do mine. Feel free to poke fun/suggest improvements to my technique.
I 'smack' the pack in the morning and leave it in a warm area for 4 hrs or so. During this time i sterilise a demijohn. I also add 200g DME to a small amount of luke warm water to dissolve. I then pour on boiling water to the 2L mark. This then gets a ten min boil and cooled down to 20C. Once it's cooled to 20C i pour it into the sterilised and well rinsed demijohn. It then gets a loose wrap of silver foil over the top to stop bugs and the like getting in. Then it's put in my fermenting room at 18C and swirled as often as i can manage over the next two to three days. After the initial fermentation has slowed down i fit an airlock and leave it to finish over the next 24-48hrs.
Once it's finished fermenting i leave it to settle out. I boil a few litre's of water and leave to cool. I also sterilise 6 x 750ml PET bottles to store my yeast in.
Here's the yeast ready to be transfered to the PET bottles
The DJ has just had a good swirl.