Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Chimay white yeast
Reply
 
LinkBack Thread Tools
Old 06-26-2012, 07:57 PM   #11
chwayock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Columbia, MD
Posts: 37
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by TimTrone

Still normal. Its super slow to start, but when it gets going it goes nuts. It took my last BDS from 1.12 to 1.011 in about 1 week.
How long before you were bubbling??
__________________

HOPHEAD979

chwayock is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2012, 08:01 PM   #12
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,817
Liked 44 Times on 38 Posts

Default

I've never had a long lag time with this yeast. But I always pitch a big active starter. No chilling and decanting. I pitch the starter at high krausen and at fermentation temps.

__________________
maida7 is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2012, 10:59 PM   #13
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by maida7
I've never had a long lag time with this yeast. But I always pitch a big active starter. No chilling and decanting. I pitch the starter at high krausen and at fermentation temps.
That's why. I decant almost every starter.

I wouldn't even start to worry until you get to the 72 hour mark. What temp do you have it at?
__________________
TimTrone is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 03:18 AM   #14
chwayock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Columbia, MD
Posts: 37
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by TimTrone

That's why. I decant almost every starter.

I wouldn't even start to worry until you get to the 72 hour mark. What temp do you have it at?
It's cooking now. 75
__________________

HOPHEAD979

chwayock is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 01:37 PM   #15
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by chwayock

It's cooking now. 75
Slowly lower that to 68-70 for 2 days or so, and then let it warm up on its own. 75 is a little warm to start with that yeast. IMO the best flavor come from starting at 68 and ending at 78.
__________________
TimTrone is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS