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Old 03-04-2010, 09:23 PM   #41
mixmasterob
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Originally Posted by permo View Post
I don't know about all that, but mine has been fermenting a 1.045 batch of beer for over a week and I am barely below 1.020 at this point. I am sure not impressed.


UPDATE/EDIT **** Well, I take that back. I measured 1.019 this morning, day 9. I just measured now and I got 1.011. I was so suprised I measured with two hydrometers at the same time. It's legit! Looks like it is going to finish below 1.010. I am happy with that. I underpitched so it just took a while. ******
Just checked my IPA after 7 days @ ~60 degrees and its down to 1.020. SG was 1.063. Surely its not done! I am gonna move it to warm it up a bit for another week or so...hmmmm.
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Old 03-05-2010, 02:07 PM   #42
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Just checked my IPA after 7 days @ ~60 degrees and its down to 1.020. SG was 1.063. Surely its not done! I am gonna move it to warm it up a bit for another week or so...hmmmm.
yep, warm that hog up.......a nice little trick would also be to add 8 0z corn sugar and warm it....

I had a recent pacman brew stall at 1.020....I warmed it up to 68 and threw in 8 oz sugar. 1.008 is the final gravity now.

I have my 1.090 double IPA sitting at 62 degrees right now and the ferment is sure not super fast by any means, heck there is barely even krausen. My thinking is that this yeast is much slower at cold temps.
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Old 03-05-2010, 03:35 PM   #43
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I actually did exactly that. Although I only added 2.5 oz corn sugar and gave it a bunch of swirls. Its sitting at 66-68 degrees. Looked at it this morning and its got another krausen. Hopefully this does the trick.
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Old 03-25-2010, 11:08 PM   #44
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I harvested some Pacman yeast this weekend and figured I would share my experience. I started with 3 22oz. bombers:

-Dead Guy Ale - didn't say Pacman anywhere on the bottle, though it did have a bit of yeast in the bottom of the bottle.
-Brutal bitter - did indeed say Pacman yeast in the ingredients on the bottle, had tons of yeast at the bottom.
-Shakespeare Stout - did indeed say Pacman yeast in the ingredients on the bottle, had tons of yeast at the bottom.

Basically I just decanted the beer off and drank it, poured a little sterilized water in the bottom of each bottle, swirled, then poured the contents of all 3 into the bottom of a clean/sterile White Labs vial and threw it in the fridge. A day later there's about a half inch of slurry in the bottom of the vial. Whenever I feel like brewing with it I'll step it up into a starter.
Just wanted to update with with how this method worked out... The yeast sat in my fridge for about 3 weeks and then I decided to brew with it. I made a starter of 1 qt. 1.040 wort (it was extra runnings from a previous brew day that I had frozen) - there was about a solid teaspoon of yeast in the vial.

I did the "stir whenever I walk by" method of aeration and let the initial starter go for about 24 hours. By then there was a solid pastey ring of yeast around the bottom of the bottle. I then added another quart of 1.040 wort and swirled it up again (was lazy and didn't decant). 24 hours later there was a ton of yeast at the bottom.

I brewed a Rogue Shakespeare Stout clone and dumped the entire starter right in - it was bubbling away in about 6 hours and had a very strong fermentation. After about 3 days at 67* it appeared to have completed most of the fermentation. Now it's just sitting in primary for another 2 weeks.

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Old 03-25-2010, 11:10 PM   #45
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Once this stout is done I'll do a proper wash/yeast collection from the trub.
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Old 09-15-2010, 02:34 AM   #46
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Heya, I believe I was partially successful in harvesting pacman from a bomber of brutal bitter but I need some feedback/reassurance.

I poured some of my starter off for a taste and it is fairly sour. I am afraid I got some unwanted bugs in there. Actually tastes good, but distinctly sour perhaps with some sort of fruity smell to it, maybe kinda citrus. I did make my starter out of wheat DME by accident, but I don't think that would account for the taste.

Would you guys save or pitch this starter or do you figure I'd end up with a lambic?
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Old 09-15-2010, 02:46 AM   #47
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Oh... found a fruit fly in my glass of starter wort I tasted. Not sure if it was in there when I poured or not but that might be a contributor to the sour taste...
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Old 09-15-2010, 03:13 PM   #48
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If the fruit fly got into your starter, you're going to want to toss it and start over. Fruit flies carry around huge colones of acetobacter. No sense risking an infection in your beer.
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Old 09-15-2010, 03:27 PM   #49
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Actually after posting that I realized the fly was still alive. I'm guessing it wasn't in the starter, just dove in the glass I poured.
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Old 09-15-2010, 03:33 PM   #50
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Did you use hops in your starter? If not, it will taste funny. I've had starters that I swore smelled wrong but they were fine. I think I was just getting a big whiff of CO2.
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