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-   -   Hennepin clone fermentation temp? (http://www.homebrewtalk.com/f163/hennepin-clone-fermentation-temp-305795/)

pabloj13 02-19-2012 05:13 PM

Hennepin clone fermentation temp?
 
I have been on a yeast culturing kick recently and just cultured the yeast from the bottom of an Ommegang Hennepin bottle. Going to brew up a clone with 8 lbs of pilsner, 3lbs of 2-row and 2 pounds of table sugar with an ounce of Styrian Goldings at 60' and an ounce of Saaz at 10 minutes (with grated ginger and bitter orange). I know I want to keep this yeast warmer than most ale yeasts, but what do you guys think would be an optimum fermentation profile for this beer? I think in my current setup I can get the beer up to ~80 just by opening the vent to the bathroom I have taken over for brewing. I also have a rope tub/swamp cooler.

badbrew 02-19-2012 05:24 PM

idk the answer but how did you step the yeast?

pabloj13 02-19-2012 05:28 PM

Quote:

Originally Posted by badbrew (Post 3804626)
idk the answer but how did you step the yeast?

Pitched the dregs from 2 750mL bottles into ~200mL of 1.020 wort. It took a LONG time to show activity (4 days or so). Stepped up into 1L of 1.020. Cold crashed and pitched into 1L of 1.040 on a stir plate.

JakeFegely 02-19-2012 08:16 PM

I pulled some yeast from 3 bottles of Ommegang Witte. I then went on Ommegang's website and found the e-mail for the brewmaster. I asked him what temp they ferment Witte at. He responded within a day and told me they ferment that beer in the mid 20's C (about 77 F).

pabloj13 02-19-2012 10:01 PM

Quote:

Originally Posted by JakeFegely (Post 3805109)
I pulled some yeast from 3 bottles of Ommegang Witte. I then went on Ommegang's website and found the e-mail for the brewmaster. I asked him what temp they ferment Witte at. He responded within a day and told me they ferment that beer in the mid 20's C (about 77 F).

Interesting. Thanks! So you think I should just keep it there the whole time? I know some raise it slowly at the end.

Also, how did that yeast do for you?

JakeFegely 02-20-2012 11:09 AM

I started mine around 70 and let it move up to 76 -77 (ambient was around 70-72). I did 2 batches of Witte with that yeast and I thought they turned out very well. The next time I make a Witte, I intend to try the White labs equivalent and see if there is any difference.

pabloj13 02-20-2012 01:57 PM

Quote:

Originally Posted by JakeFegely (Post 3807034)
I started mine around 70 and let it move up to 76 -77 (ambient was around 70-72). I did 2 batches of Witte with that yeast and I thought they turned out very well. The next time I make a Witte, I intend to try the White labs equivalent and see if there is any difference.

:mug: Thanks!

bwomp313 02-20-2012 04:44 PM

Quote:

Originally Posted by JakeFegely (Post 3807034)
I started mine around 70 and let it move up to 76 -77 (ambient was around 70-72). I did 2 batches of Witte with that yeast and I thought they turned out very well. The next time I make a Witte, I intend to try the White labs equivalent and see if there is any difference.

There's a white labs equivalent to ommegang? Which yeast is it?

JakeFegely 02-21-2012 11:00 AM

It's the WLP410, per www.mrmalty.com. Check out the yeast strain charts on that site.

evrk 05-07-2012 10:28 PM

How did this work out for you? Also, I'm completely inexperienced culturing yeast but would love to give this a try. Question about your process: why the cold crash step? Did you cold crash it and then pitch both all the liquid and all the yeast that crashed out, or just the yeast cake or just the liquid?

Quote:

Originally Posted by pabloj13 (Post 3804589)
I have been on a yeast culturing kick recently and just cultured the yeast from the bottom of an Ommegang Hennepin bottle. Going to brew up a clone with 8 lbs of pilsner, 3lbs of 2-row and 2 pounds of table sugar with an ounce of Styrian Goldings at 60' and an ounce of Saaz at 10 minutes (with grated ginger and bitter orange). I know I want to keep this yeast warmer than most ale yeasts, but what do you guys think would be an optimum fermentation profile for this beer? I think in my current setup I can get the beer up to ~80 just by opening the vent to the bathroom I have taken over for brewing. I also have a rope tub/swamp cooler.



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