I dunno about that. I have made quite nice ales from a couple of the
Cooper's yeasts.

--
Josh Button
To see how the Penrith Gaels Cricket Club is going...
[url]http://penrithgaelscc.4t.com[/url]
"dug88" <dug88@shaw.ca> wrote in message
news:OjWDd.18223$6l.13093@pd7tw2no...[color=blue]
> probably NOT really a good idea.
> just go back to your supply shop and get the original yeast.
> and of course let me know what brand it was.
>
> The mother yeast can be saved in back of your fridge, if you feed it and
> nurture it.
> But the things that walk around in the back of my fridge are scarey.
> after 4 weeks in the bottle the yeast is pretty much a dead doornail.
>
>
> "D. Andrew Stevens" <pheaj@chartermi.net> wrote in message
> news:9OCBd.2268$LT.1349@fe04.lga...[color=green]
>> You can try this link...down under the bottle conditioned beer subtitle
>> they
>> talk about how to do it
>> [url]http://hbd.org/mbas/yeastht.html[/url]
>>
>> "Hippocampus" <kardosh@gmail.com> wrote in message
>> news:cr4m19$jp5$1@news2.netvision.net.il...[color=darkred]
>>>
>>> Can anyone advise me as to what is the process of culturing yeast from
>>> left over beer ( la chouffe).
>>> I have some left over beer ( about 50 cc)and I read on the label it is
>>> not pasteurized so I hope something is still alive.
>>> Any advice would be appreciated,
>>> Thanks and happy new year, Michael[/color]
>>
>>[/color]
>
>[/color]