M mo_feezy Well-Known Member Joined May 28, 2012 Messages 97 Reaction score 5 Location Salina Mar 29, 2013 #1 Hey all, I got a vial of each today. Should these be stored just like regular liquid pitch-able yeast in the refrigerator.
Hey all, I got a vial of each today. Should these be stored just like regular liquid pitch-able yeast in the refrigerator.
C Calder Well-Known Member Joined Mar 9, 2010 Messages 8,559 Reaction score 1,056 Location Ohio Mar 29, 2013 #2 I'd stick it in the fridge. It has sacc yeast that is best stored at cold temperatures. However, saying that I deliberately store my re-pitch samples of sour wort at room temps to allow the bugs to develop before the next pitch. I'd be interested in what others think.
I'd stick it in the fridge. It has sacc yeast that is best stored at cold temperatures. However, saying that I deliberately store my re-pitch samples of sour wort at room temps to allow the bugs to develop before the next pitch. I'd be interested in what others think.
T todd46 Well-Known Member Joined May 20, 2012 Messages 49 Reaction score 4 Location Grand Rapids Mar 29, 2013 #3 Yeah, keep it in the fridge until brew day, just like the vial says
OP OP M mo_feezy Well-Known Member Joined May 28, 2012 Messages 97 Reaction score 5 Location Salina Apr 5, 2013 #4 Another question. If I am just pitching the vial directly into the wort after chilling, what should I do about oxygenation. Yay or Nay?
Another question. If I am just pitching the vial directly into the wort after chilling, what should I do about oxygenation. Yay or Nay?
T todd46 Well-Known Member Joined May 20, 2012 Messages 49 Reaction score 4 Location Grand Rapids Apr 5, 2013 #5 mo_feezy said: Another question. If I am just pitching the vial directly into the wort after chilling, what should I do about oxygenation. Yay or Nay? Click to expand... Yay - still aerate after pitching like usual. Like the previous poster noted, the sour mix has sacc and Brett and needs oxygen for normal primary fermentation like usual. I just brewed a batch with the Belgian Sour Mix last weekend actually.
mo_feezy said: Another question. If I am just pitching the vial directly into the wort after chilling, what should I do about oxygenation. Yay or Nay? Click to expand... Yay - still aerate after pitching like usual. Like the previous poster noted, the sour mix has sacc and Brett and needs oxygen for normal primary fermentation like usual. I just brewed a batch with the Belgian Sour Mix last weekend actually.
OP OP M mo_feezy Well-Known Member Joined May 28, 2012 Messages 97 Reaction score 5 Location Salina Apr 6, 2013 #6 Thanks for the reply. I'm excited. Two 6 gallon batches today with two blends. Hoping to be drinking sours next year.
Thanks for the reply. I'm excited. Two 6 gallon batches today with two blends. Hoping to be drinking sours next year.