New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Can I use krausen in instead of a starter or pack of yeast?




Reply
 
LinkBack Thread Tools Display Modes
Old 12-30-2013, 10:49 PM   #1
Ticebain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 64
Default Can I use krausen in instead of a starter or pack of yeast?

I made an ipa yesterday and need to make a hef on Wednesday. I have a nice big krausen on the ipa and I use the same type of yeast on both beers. (S-05). Can I skim off some of the krausen to start the hef? I want to save money and don't have any harvested yeast right now. If I can skim, how much for a OG 1051 beer?

Thanks



__________________
Ticebain is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2013, 11:16 PM   #2
Riot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 299
Liked 24 Times on 24 Posts

Default

Usually you want to do that with top cropping strains, not sure S-05 qualifies. I'm pretty sure it should work anyway as long as you time it before the yeast starts to slow down. But that technique is much more usual with English and Belgian strains, so YMMV.



__________________
Riot is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2013, 11:18 PM   #3
cluckk
Feedback Score: 0 reviews
 
cluckk's Avatar
Recipes 
 
Join Date: Apr 2005
Location: San Antonio, TX
Posts: 1,598
Liked 342 Times on 224 Posts
Likes Given: 47

Default

Yes you can.

__________________

"So you say you just brewed your first batch of beer. Welcome to the obsession." --me, to every first time brewer I ever meet.

cluckk is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2013, 11:31 PM   #4
brew_ny
Social_Misfit
Feedback Score: 3 reviews
 
brew_ny's Avatar
Recipes 
 
Join Date: Apr 2013
Location: Sprakers, New York
Posts: 2,117
Liked 161 Times on 124 Posts
Likes Given: 457

Default

just did it with 05 skimmed it from an APA and put it in a big porter

appears to have worked great, I normally top crop 05 to save it

all the best

S_M

__________________
Quote:
Originally Posted by Yooper View Post
A well made beer doesn't need time to age out off flavors, and you don't create off-flavors in the first place.

My God—it's full of stars!
brew_ny is online now
 
Reply With Quote Quick reply to this message
Old 12-30-2013, 11:47 PM   #5
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,416
Liked 2143 Times on 1452 Posts
Likes Given: 2102

Default

Yes, but you can't make hefeweizen with 05.

__________________

Brew as I say, not as I brew.

TNGabe is offline
Qhrumphf Likes This 
Reply With Quote Quick reply to this message
Old 12-30-2013, 11:51 PM   #6
Ticebain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 64
Default

Gabe
Agreed but I like my wheats with a real clean yeast. I don't really care for heavy banana flavors. And I know the yeast is what makes it a hef. But for simplicity I still call it a hef

How much would I need to skim to have a good amount to use to ferment another 5 gals?

__________________
Ticebain is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2013, 11:54 PM   #7
Qhrumphf
Stay Rude, Stay SHARP
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Alexandria, VA
Posts: 5,254
Liked 1131 Times on 829 Posts
Likes Given: 451

Default

Quote:
Originally Posted by TNGabe View Post
Yes, but you can't make hefeweizen with 05.
I was thinking the same thing. You could make a tasty wheat beer, but it won't have the right ester/phenol profile by any definition. I don't care what certain unnamed lackluster craft brewers call their lackluster wheat beers, they're not Hefeweizens.
__________________

Primary: ESB, Ordinary Bitter, Mild
Secondary: Sour Stout
Bottled: Düsseldorf Altbier, Sticke Altbier, Doppelsticke Altbier, Weizenbock, Berliner Weisse, Spruce Brown Ale, Arrogant Bastard Clone
Bottle "cellar": Brett B. Tripel, Imperial Red, Tripel, Quadrupel, Brett C. Oaked English Barleywine, Lamebic

Qhrumphf is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2013, 12:06 AM   #8
brew_ny
Social_Misfit
Feedback Score: 3 reviews
 
brew_ny's Avatar
Recipes 
 
Join Date: Apr 2013
Location: Sprakers, New York
Posts: 2,117
Liked 161 Times on 124 Posts
Likes Given: 457

Default

Quote:
Originally Posted by Ticebain View Post

How much would I need to skim to have a good amount to use to ferment another 5 gals?

I do 11.5 gallon batches and the APA I skimmed was at about FG so I skimmed all I could

which was not all about a quart measuring cup almost full but that was not settled, it was still fluffy

the porter took of in a couple of hours

S_M
__________________
Quote:
Originally Posted by Yooper View Post
A well made beer doesn't need time to age out off flavors, and you don't create off-flavors in the first place.

My God—it's full of stars!
brew_ny is online now
 
Reply With Quote Quick reply to this message
Old 01-01-2014, 02:43 AM   #9
cervid
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 215
Liked 7 Times on 6 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Qhrumphf View Post
I was thinking the same thing. You could make a tasty wheat beer, but it won't have the right ester/phenol profile by any definition. I don't care what certain unnamed lackluster craft brewers call their lackluster wheat beers, they're not Hefeweizens.
I agree. It has to have yeast with low floc and like 15 IBU's +/- a few. If it doesn't have both, I consider it American Wheat brewed out of style, which is fine.
__________________
cervid is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2014, 04:26 AM   #10
Qhrumphf
Stay Rude, Stay SHARP
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Alexandria, VA
Posts: 5,254
Liked 1131 Times on 829 Posts
Likes Given: 451

Default

Quote:
Originally Posted by cervid View Post
I agree. It has to have yeast with low floc and like 15 IBU's +/- a few. If it doesn't have both, I consider it American Wheat brewed out of style, which is fine.
I don't care about the flocculation as much as the ester/phenol profile. IBUs matter, but again that's not mainly what I'm after.

My thing is the ester profile. If it doesn't have a noticeable banana and/or clove character (preferably both), it is NOT a Hefeweizen. American Wheats are usually much cleaner beers.


__________________

Primary: ESB, Ordinary Bitter, Mild
Secondary: Sour Stout
Bottled: Düsseldorf Altbier, Sticke Altbier, Doppelsticke Altbier, Weizenbock, Berliner Weisse, Spruce Brown Ale, Arrogant Bastard Clone
Bottle "cellar": Brett B. Tripel, Imperial Red, Tripel, Quadrupel, Brett C. Oaked English Barleywine, Lamebic

Qhrumphf is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starter and Yeast pack question. Nimand Beginners Beer Brewing Forum 12 09-07-2013 03:07 AM
Smack Pack/Yeast Starter bobot Beginners Beer Brewing Forum 8 01-02-2013 02:30 AM
starter on an old abused dry yeast pack? OHIOSTEVE Beginners Beer Brewing Forum 5 04-28-2012 10:26 PM
Add: 1/2 pack dry yeast, no starter cheschire Fermentation & Yeast 9 05-13-2010 03:10 AM
Pitch one pack of yeast to starter or two? bull8042 All Grain & Partial Mash Brewing 5 01-10-2009 03:24 AM