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Old 12-31-2009, 12:40 PM   #1
JimE
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Default How Quickly Does S-33 Normally Take to Get Going?

I brewed my most recent beer on Christmas day. It is a variant of Whitey's Gone Fishing Pale Ale with slightly different hops. This is an extract recipe. I call it Old Stone House Pale Ale.

I used 1 package of S-33 dry yeast. This brew was fermenting vigorously within 6 hours. This surprised me. I used Notty on my Belgian Tripel and it took 24 hours to get busy blowing CO2.

Is this just a difference in the yeasts or in my method. Wort temperature was the same for both.

For the tripel, I cooled the wort to 70 degrees, poured it into the fermentor and topped it off with 70 degree water to make 5 gal. Next, I sprinkled the Notty over the surface and stir very gently for about 10 seconds.

For the pale ale, I cooled the wort to 70 degrees, sprinkled the yeast around the bottom of the empty fermenter, poured the wort into the fermenter, and then topped it off to make 5 gal. Otherwise all procedures were the same.

Sooooo, is this vigorous fast start due to a difference in the yeasts, a difference in my procedure or both?

Jim
Old Stone Home Brewery

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Old 12-31-2009, 01:01 PM   #2
wyzazz
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Look here...

http://forum.northernbrewer.com/viewtopic.php?f=26&t=76790

sounds normal to me.

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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 12-31-2009, 10:59 PM   #3
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Originally Posted by wyzazz View Post
Thank you for the information. It sure blew quickly.
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