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Old 02-06-2006, 10:32 PM   #11
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Here's another good read on wheat beers, but note it's from the UK so must defer in favor of any German institute with Weihenstephan in the name!
http://www.brewlab.co.uk/pdf/whats%2...of%20wheat.pdf

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Old 02-07-2006, 02:17 PM   #12
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Quote:
Originally Posted by subwyking
thats very interesting. so your saying that due to the low pitching level the yeast are then "stressed" and produce more esters?
That is the idea.Do the opposite of what you would do normally. But watch out, what beer yeast can produce clove and/or banana aroma depending on the fermentation temperature. I like more banana than clove, so I will see that I can keep the temperature in this range. I'm not sure what the ranges are, though.

I'm not sure how the increased level of clucose is stressing the yeast. One ide is that the yeast gets used to eating glucose (corn sugar) and once this runs out it gets stressed since it now has to generate enzymes to eat the remaining maltose.

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Old 02-08-2006, 02:31 PM   #13
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Originally Posted by bigears
Secondly when I snipped the pouch I think I cut too small a corner with the scissors as the yeast started to spray everywhere like a power hose! I managed to get some into the bottle but I'm not sure how much I lost. I put a cork and airlock on the bottle (1 litre glass bottle) and popped it in a warm closet and hoped for the best.
How do you prevent this from happening? So far I have been using White Lab Yeasts...... which would make sense why I have not had this happen to me yet.....
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Old 02-08-2006, 02:37 PM   #14
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Good question... I'm hoping that by cutting further from the corner (cutting a bigger hole) will minimise this but I'd be interested to see if anyone has had the same problem. Maybe I had shaken the package beforehand, I can't remember. If it happens again I think I'll consider White Labs myself.

Incidentally I added some bottled water to reduce the OG and it has done nothing in two days. I think i lost too much to begin with, so another batch of yeast is called for!

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Old 02-08-2006, 03:15 PM   #15
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I've never had it happen to me before, although I always halfway expect it when I snip the near-bursting pouch. Incidentally, I've seen quite a few complaints about White Labs vials exploding on opening, although I haven't experienced that, either.

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Old 02-08-2006, 03:48 PM   #16
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My LHBS carries only Wyeast and dry yeast. There is no changing to WL for me. But I had this never happen to me either. I don't use scissors to open the package. I just tear it. I'm afraid that there are germs on the scissors blades that may get pitched as well.

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