Brew Labs Yeast

[norman]

Does anyone know if these yeast cultures are still available especially the Yorkshire Ale Yeast.

[Horden Hillbilly]

Hop & Grape used to stock them a while ago, I bought the standard yeast from there & had good results with it, but I note that it is no longer listed on their website.

Here is the link for Brewlab, they should be able to let you know if they are still available.

http://www.brewlab.co.uk/

[tribs]

Just been on leyland homebrew website and they are stocking a few of the BrewLab yeasts. I don't see the yorkshire strain. Call them and see if they can get it.

[norman]

Thanks Guys never been to the leyland site.

[tribs]

http://www.leylandhomebrew.com/

[DRB]

I've just orderd brewlab yeast the standard one and the yorkshire one.

[DRB]

No prob I'll take a picture when they arrive,I was told that the standard yeas was slightly fruity and the yorkshire used for milds will let the malt and hops through .

[DRB]

Couple of pictures of how the brewlab yeast comes.

[DRB]

The copper colour stuff is some sort of gel and the yeast sit on it and the area above it is air .They said make up a starter,leave to cool and then pour a little into the tube give it a shake,this loosens the yeast off the gel. then pour back into the starter.The gel stays in the tube.

[steve_flack]

I believe they supply what is technically called a slant. There's an article in an old CBA Brewer's Contact that mentions what the BrewLabs yeasts are like - the yorkshire sounds interesting. It starts on page 6

http://craft brewing.org.uk/bcpdf/BC4-3_sep2004.pdf

There's also an interesting comment given my (and others) recnet stuck fermentation issues.

Looking at the homebrew web sites on the net I notice that the topic of stuck fermentations comes up fairly frequently. There are several factors that can cause this; the most common being; insufficient yeast
pitched, insufficient aeration before pitching,a highly flocculant strain that requires rousing to stay in suspension, wort lacking in nutrients (excessive use of sugar or adjuncts) an excess of gypsum or copper
finings used in the brewing process.

From my own experience I find that a half teaspoon of Brupaks (Murphys) yeast-vit added and stirred into the wort will re-activate the fermentation successfully. It should not be necessary to re-aerate the
wort. I frequently add a quarter teaspoon of yeast-vit at pitching and this assists the fermentation to a good start.

[delboy]

They don't give you much thats only a 25ml universal bottle (better known as a p*ss bottle).

[DRB]

I've done a starter using this yeast a couple of days ago using 400 mil of water as it said on the packet, do you think that this is big enough given how many yeast cells it has to start with or do you reckon I should just throw in a packet of dried yeast,and make another starter with this yeast and make it bigger for the next brew.

[delboy]

you could try stepping it up by adding another 600ml of wort, should get the cell count up.

[DRB]

In the end I did , 'Ibble Oble Black Bobble,Ibble Oble Out' on the 3 varieties I had and the winner was White Labs Burton Ale yeast .

[bluesboy]

I have used the Brewlabs Burton, Standard and Lager, the standard was the most successful. You have to be very careful that your cleanliness is spot on as it is very easy to get infections, Brettanomyces in my case. Ensure the starter is perfectly sound before pitching it (smell and taste some).

Good luck
Bluesboy