used to brix

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CrazyMFJones

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so your attemperating your yeast pitch. you double the volume to get half the temperature difference. but you also are cutting your brix in half. is this really acclimatizing your yeast to the brix of the must? is there a better way?
 
No, you are only concerned with temp at that time, but in actuallity you are getting it used to your brix since it went from a rehydration with none to now 50% and soon will be swimming happily in 100% after getting used to a little time in 50. WVMJ
 
Thank you for your reply. If you are faced with needing another attemperation step for the temperature differential, would it be better to stay at the 50% of Brix and do a water bath to cool it down keeping the yeast hungry for more, or go ahead with a equal volume must step to get to 75% of Brix to get the yeast closer to the Brix of the must?
 
rehydrated as normal with goferm, added one step equal volume must, needed more attemperation so used a water bath to get within 2 degrees Farenhunt then pitched.

went to the fridge just to stare at it 90 minutes later and suplize it was already well underway.

next weekend i'll give it 2 steps must and stare quicker
 
1 step attemperation with cool water bath worked much better in those instances than the two step. both must 1.15x, pitch cooled to + 2 degrees of must temp.
 

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