What Would YOU Do? - Page 4

BrewingBoar · 01-13-2012, 04:52 PM

My problem is the closet HBC is about an hour away and none of my friends are interested in good beer. I was getting frustrated with beers I was making since I didn't think they were coming out that good. Finally I bought some cheap german style light kit for the HBS and it was my best beer so far after some modifications. Patience and I don't get along but I'm learning.

BrewingBoar · 01-13-2012, 04:55 PM

Yes, I used a starter and Mr. Malty to calculate what I needed to pitch.

BrewingBoar · 01-13-2012, 04:56 PM

Quote:

Originally Posted by JLem

Has the temp fluctuated over the course of the fermentation? It is possible that a quick drop in temp may have caused the yeast to drop out. Gently swirling to get some yeast back in suspension might be a good idea.

I don't think it has. I know it did last night because the heater couldn't keep up with the temp outside. The temp here has been pretty steady for the last three weeks.

**JLem** · 01-13-2012, 05:07 PM

Quote:

Originally Posted by GilaMinumBeer

The temp ranges are suggested for the most desirable byproduct profile for that strain and not based on the most efficient temp for a particular strain.

In fact, a method to determine a yeasts maximum attenuation for a given wort profile is to fast ferment a small portion at a temp range far outside it's profile.

This is why I myself was somewhat skeptical about it causing a stall. Just thought it might cause some undue stress. Microbes in general grow "better" at higher temps, yeast are no exception. I am still concerned though that the OP was given advice to ferment this strain so warm. This is not a "hybrid" yeast like San Fran lager.

**GilaMinumBeer** · 01-13-2012, 05:37 PM

Quote:

Originally Posted by JLem

This is not a "hybrid" yeast like San Fran lager.

Of this I will not argue. But, the worst that could happen as a result is too high an ester/phenol profile.

If the op's volumes are in fact on point, and in consideration that a starter was made, I would think it interesting to pull a quart or two aside and attempt a fast ferment to see if their is any steam left in this yeast or if their are any fermentable sugars left in the beer.

BrewingBoar · 01-13-2012, 05:40 PM

Quote:

Originally Posted by GilaMinumBeer

Of this I will not argue. But, the worst that could happen as a result is too high an ester/phenol profile.

If the op's volumes are in fact on point, and in consideration that a starter was made, I would think it interesting to pull a quart or two aside and attempt a fast ferment to see if their is any steam left in this yeast or if their are any fermentable sugars left in the beer.

I can do that for the name of BEER!!!! I just swirled it around some and will start bringing the temp up to around 70F. How would you go about doing this fast ferment?

**GilaMinumBeer** · 01-13-2012, 07:47 PM

Quote:

Originally Posted by BrewingBoar

I can do that for the name of BEER!!!! I just swirled it around some and will start bringing the temp up to around 70F. How would you go about doing this fast ferment?

You simply bring the temps up to a microbial optima. Say, 80*F. But you MUST know the OG and FG for it to have any correlation. In this, you would simply be testing the yeast on a small scale. The result will either be no more attenuation (or very little) meaning there is nothing left for the yeast. Or a sginifigant change in attenuation meaning the yeast cannot tolerate the conditions per design.