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Old 05-17-2013, 06:29 PM   #1
sa1126
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Default First time with dry yeast

I am going to brew the centennial blonde from the recipe list here and have never used dry yeast.

I have to ferment at room temp (77 degrees). Should I think about switching to a white labs yeast instead?

Is there a link to a how to as far as pitching dry the yeast or do I just sprinkle it in?

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Old 05-17-2013, 06:46 PM   #2
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At 77 degs you're going to get esters from the yeast regardless of what strain you use. I've seen some sprinkle the yeast in, but most usually rehydrate it first. Get a sanitized glass of warm water (70-80 degrees-ish) and mix the yeast in that. I usually do this with about 5 minutes left in the boil, then cool the wort, then pitch the yeast slurry.

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Old 05-17-2013, 06:53 PM   #3
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Yeah, at 77° F ambient, I wouldn't even bother, you're going to get terrible esters and fusel alcohol off-flavors. Find a way to get that temperature down before worrying about the yeast strain.

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Old 05-17-2013, 06:54 PM   #4
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Hate to beat a dead horse but both posters are right. Try your damnest to get that temp down. Swamp coolers are simple and effective. Otherwise you might be wasting your time and efforts on a less than savory brew...

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Old 05-17-2013, 06:59 PM   #5
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Bummer. I'm tempted to crank the temp on my keezer up to about 60 degrees and see if that helps. I only have a stout in there that hasn't gotten much love lately...

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Old 05-17-2013, 07:10 PM   #6
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I use an old igloo cube cooler, put FV in it and fill water up to beer level and switch out frozen ice bottles 2 to 3 times a day. I can usually keep pretty stable temps in the dead of summer when it can get 75ish in my basement. I think the insulated cooler is key, I couldn't keep temps nearly as stable in rope handle bucket. I use a lab thermometer to take the temp of the water. Works great.

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Old 05-17-2013, 10:40 PM   #7
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I found a garage fridge on Craigslist today for $40. Gonna pick it up tomorrow...hers hoping I don't need another temp controller tho.

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Old 05-18-2013, 02:20 AM   #8
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I'd say try a saison yeast. You'll get some belgian funk but who knows it might come out great.

Tried my friends pale ale that he did with 8# pale some crystal and 1# wheat with a saison yeast. Real light hops, about 20-30ibus total. Was tasty and dry.

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Old 05-18-2013, 02:50 AM   #9
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Without temperature control a Saison is an option. If not search "swamp cooler". You need to control fermentation temperatures. That is the actual temperature of the wort, not the air around the fermenter.

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Old 05-18-2013, 04:06 AM   #10
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Need to remember that if room temp is 77, then fermentation temp is probably around 85. Not good.

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