Mrcrowley269

Recipes 

Sardoman...I will take any suggestions. I have gotten a plethora of information. But if you have any other options or suggestions I am game. There is no need to just step away. :-)

pabloj13

Recipes 

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Future Brews Bell's IPA
6.5 gallon glass Two Hearted clone
6.5 gallon bucket Empty
6 gallon BB Empty
5 gallon glass Empty
Bottled Noberon wheat 05/05/2012, Ommegawd Hellepin 04/15/12, Apfelwein 04/01/12, Skeeter Pee 03/15/12, Two-Hearted clone 02/16/2012, Ed Wort's Apfelwein 02/13/2012, Smooth Oatmeal Stout 1/25/12
RIP Falconer's Flight IPA 12/17/11

My Grilling and Beer Blog

NordeastBrewer77

Recipes 

nice dude

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The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

Dan

Recipes 

Here's a dry yeast you could use:

http://www.fermentis.com/fo/pdf/HB/EN/Safbrew_S-33_HB.pdf

Still trying to find the reference to my foot in mouth "dry yeast don't need wort aeration" comment.

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NordeastBrewer77

Recipes 

nah, man, i'm guessing you were referring to what was said by one of the scientist at Lallemand (danstar) said about their dehydration process. apparently they're able to get the carbs, proteins and sterols into the cell walls during the dehydration. since yeast need oxygen to take on these substances from the wort during the lag phase, the theory it that yeast that have these compounds infused won't need as much oxygen. it's on the inter webs, Dan, i'm just too groggy to do anything other than post on HBT and drink coffee at the moment. it's an interesting read. it makes sense, i get it, but i'm not going to change my process until it's better proven. remember, both White Labs and Wy say things about their products (pitch rates, temps) that many brewers disregard on a daily basis because they know it's better to make a starter for any beer using liquid.

edit: a quick search on the topic found this page. it seems here that they're saying some o2 is needed, but it's dependent on strain.

__________________
The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

Mrcrowley269

Recipes 

New hydro and new reading. I got the new hydro, the reading is 1.020. Don't know if that is still low, but better that the 1.05 plus. I bought more yeast, dry this time. The local brew store sold me uneasy that is dated 9/11. If the reading is still high, should I go ahead and pitch the now old yeast?

Mrcrowley269

Recipes 

Oh... The water I used was bottled, not distilled.

NordeastBrewer77

Recipes 

i had a feeling your hydro was funny. glad to hear it's not up in the 1.05s.
if you're going to rep itch with that older liquid yeast, make a small starter and pitch it at high krausen, that way you'll know you have viable yeast and they'll be good and active going into the beer.

__________________
The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

Mrcrowley269

Recipes 

Nordeast...the old a$$ yeast is dry yeast. Sade S-33.

Mrcrowley269

Recipes 

Safale S-33