cold crash with Wyeast 1056

Mr_Bigglesworth · 02-28-2010, 12:51 AM

Anyone tried it?

I was going to use So5 because i heard you can cold crash well with that yeast at 1.015 or so rack, and bottle to mantain some sweetness.

I went ahead and used Wyeast 1056 anyway though, anyone tried it?

thanks

Bush_84 · 02-28-2010, 02:11 AM

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=5

I've never tried it, but that says it's flocculation is med/low. I guess you could give it a try. The worst that'd happen is that it doesn't work, and in that case you are still where you started. I'd bet that if you'd cold crash then campden or sorbate it'd work. Then again I'm a nub.

Mr_Bigglesworth · 03-01-2010, 01:27 AM

thanks for the info.

So it's been 24 hours and almost NO activity. I'm getting maybe 1 bubble a minute or less. The beer i started at the same time is now bubbling once a second.

If it isn't doing more tomorrow i may think about adding a different packet of yeast.

Bush_84 · 03-01-2010, 02:15 AM

Again, just make sure you use sorbate before bottling!!! You don't want any bottle bombs!!! I'd also monitor after you sorbate it to ensure that it has truly stopped fermenting!!

CvilleKevin · 03-01-2010, 03:06 AM

I havent used the 1056, but it should be about the same as US-05. Liquid yeasts often take a while to get going so I'd give it 2-3 days. Chances are, your beer wort was warmer than the cider

Sorbate is very effective, but IMHO it tastes like ass. Not everyone can taste it. Before using it, I'd recommend putting a tiny bit on your tongue and see if you can stand it.

manticle · 03-01-2010, 05:21 AM

Quote:

Originally Posted by Mr_Bigglesworth

thanks for the info.

So it's been 24 hours and almost NO activity. I'm getting maybe 1 bubble a minute or less. The beer i started at the same time is now bubbling once a second.

If it isn't doing more tomorrow i may think about adding a different packet of yeast.

Cider isn't beer and airlocks bubbling are not a reliable sign of fermentation. If the gravity is dropping from the OG then it's fermenting. If it's fermenting then leave it alone to do it's thing.

As far as I'm aware 05 and 1056 are the same strain. They are certainly both quite neutral yeasts that will leave you with a higher FG than something like a wine yeast.

I'm very dubious about the idea of cold crashing then bottling. Cold sends yeast dormant, not dead. It will rouse itself up in the bottles if there's anything left to eat and that can mean explosions. Either sorbate or metabisulphite to kill the yeast (which I personally don't like) or wait till it's finished and sweeten with something like lactose.

CvilleKevin · 03-01-2010, 05:34 AM

If you use an ale or wheat yeast, it will flocculate at cold temps. If you rack before and after the crash and are careful, you can leave the yeast behind when you rack.

manticle · 03-01-2010, 07:09 AM

Quote:

Originally Posted by CvilleKevin

If you use an ale or wheat yeast, it will flocculate at cold temps. If you rack before and after the crash and are careful, you can leave the yeast behind when you rack.

I'll leave that to someone who's done it. Yeast remains in suspension even after cold crashing and lagering and fining.I doubt there's any way you can be sure of leaving behind all the yeast cells you want and just leaving enough to give the right level of carbonation. The photos I've seen of glass shards embedded in ceilings are enough to put me off trying.

Obviously the above method will work perfectly for a kegger but for a bottler - at least be aware of the risk.

CvilleKevin · 03-01-2010, 10:50 AM

I've been doing this for years. mostly kegs, but also hundreds of bottles.

There is no way I know of to leave just enough yeast to give the right level of carb. Its all or nothing. when I cold crash, I bottle flat, or else keg carb first and then bottle.

yes, there is a risk. I suspect that using low nitrogen juice also helps with the crash and I use unpasteurized juice, which clears better than pasteurized. YMMV

manticle · 03-01-2010, 11:22 AM

Quote:

Originally Posted by CvilleKevin

I've been doing this for years. mostly kegs, but also hundreds of bottles.

There is no way I know of to leave just enough yeast to give the right level of carb. Its all or nothing. when I cold crash, I bottle flat, or else keg carb first and then bottle.

yes, there is a risk. I suspect that using low nitrogen juice also helps with the crash and I use unpasteurized juice, which clears better than pasteurized. YMMV

With you all the way on unpasteurised and avoiding sorbate and sulfite.

I use lactose in primary ferment to hold back from being bone dry though. I can taste sulfites but lactose doesn't seem to be discernible to my palate. Not sure how different back-sweetening might be. I normally use wine yeast for my ciders although I'm thinking about having a crack with Wyeast sweet mead some day.