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Old 07-23-2014, 05:08 PM   #31
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I usually attemperate the hydrated yeast slurry by adding small amounts of chilled wort to bring the yeast to within 10°F of the wort (sometimes 2 or 3 small wort additions). Since I do a lot of no-chill batches, it can take a while to get from 100° to 65°, so adding the yeast before the wort is chilled would work against me. Even when I use my chiller, I still follow the same process - chill completely, hydrate yeast, use wort to slowly bring yeast temp down to pitching temp.

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Old 07-24-2014, 04:43 AM   #32
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The small amount(about 2/3 cup) of 100-105 degree water used to rehydrate yeast cools off in the 15 minutes it takes the yeast to absorb it. There really shouldn't be much temperature differential by the time you pitch it....


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Old 07-24-2014, 02:26 PM   #33
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Often, that is the case. I've been pitching at 58-60 with Notty on a few batches lately, and ambient temps are in the 80's so my yeast only cools so much before it needs a little help.

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Old 08-05-2014, 01:59 PM   #34
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Default bottling bucket with Mr Beer

I had my first taste of my second Mr. Beer batch, a Czech Pilsner. I had added a bottling bucket to simplify adding priming suger and eliminating drub in my 'last' bottles. Not crazy about the taste, tho. My thinking is that I made a mistake by allowing the LBK to stream into the bucket in the open air, thus exposing it to a lot of oxygen before bottling. In the next batch, a Mr. Beer American Porter, I plan on attaching a tube to the Mr. Beer spigot (and be less agressive on mixing the sugar into the beer).

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Old 08-05-2014, 02:04 PM   #35
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My next batch will be a scaled down extract recipe. Is there a problem with using an entire packet or vial of yeast in a small batch. Won't the excess yeast die off? Or do I need to scale down the yeast as well?

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Old 08-05-2014, 02:05 PM   #36
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If you dissolve the sugar in hot/boiling water, then add it to the bucket, then siphon the beer on top of it gently, the sugar solution will mix very well on its own. If you can pick up an autosiphon, they are pretty inexpensive and very helpful on bottling day. Also, if you don't already have one, a bottling wand is invaluable and also inexpensive.

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Old 08-05-2014, 02:18 PM   #37
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Quote:
Originally Posted by wolfej50 View Post
My next batch will be a scaled down extract recipe. Is there a problem with using an entire packet or vial of yeast in a small batch. Won't the excess yeast die off? Or do I need to scale down the yeast as well?

Pitch the entire packet/vial. No need to scale down.
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Old 08-05-2014, 02:27 PM   #38
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Thanks for the replies. I did get a bottling wand and I'll try dissolving the sugar in water first. Also, thanks for the confirmation on the yeast.

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Old 08-05-2014, 04:23 PM   #39
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Quote:
Originally Posted by wolfej50 View Post
I had my first taste of my second Mr. Beer batch, a Czech Pilsner. I had added a bottling bucket to simplify adding priming suger and eliminating drub in my 'last' bottles. Not crazy about the taste, tho. My thinking is that I made a mistake by allowing the LBK to stream into the bucket in the open air, thus exposing it to a lot of oxygen before bottling. In the next batch, a Mr. Beer American Porter, I plan on attaching a tube to the Mr. Beer spigot (and be less agressive on mixing the sugar into the beer).
Keep in mind, perhaps, that a pilsner may not be a beer you like. Most American pilsners that people hand me that they've brewed taste skunked. I have equated this to me not liking the style instead of damning their process of making beer. Maybe it is the same for you.
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Thanks for the replies. I did get a bottling wand and I'll try dissolving the sugar in water first. Also, thanks for the confirmation on the yeast.
You must dissolve the sugar in water before bulk priming. Otherwise, you'd have to stir the crud out of that beer and thus oxygenating it.
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Old 08-05-2014, 11:08 PM   #40
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For now, instead of an auto siphon you could buy a length of tubing that will fit over the spigot to help keep aeration down when transferring. But once you move up from the Mr Beer you'll certainly want the auto siphon.

I still use my Mr Beer LBK once in a while so maybe a length of tubing isn't quite so bad, though you may not use it often enough (cheap as they are) as I see I don't use mine but once to three times a year maybe.

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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
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