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Old 09-05-2011, 05:18 PM   #11
douglasbarbin
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Well, I pitched 14g of this stuff on 9/3/2011 onto an Amber Ale, and am less than happy with the results so far. Super-long lag time (almost 48 hours and zero signs of fermentation). Zero airlock bubbling (although it has sucked enough vodka out of my airlock that I have had to refill it twice), so I opened the lid to peak inside, and there was zero krausen. I will give it another day or two to see if fermentation picks up, and if not, I will pitch a packet of Notty.

Of course, I will reserve final judgment until I actually taste the beer, but let's just say I am disappointed with this yeast so far. I can say with certainty that it is NOT the Pacman strain (or if it is, most of the cells in the 2 packets I pitched were dead).

 
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Old 09-06-2011, 04:51 PM   #12
douglasbarbin
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Still nothing with the Sterling yeast, so I pitched a packet of Nottingham. Boo to Sterling 514!

 
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Old 09-06-2011, 05:30 PM   #13
kenpotf
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That's disappointing. I just did a chocolate porter yesterday and used the same yeast. I didn't rehydrate this time. I'll give it a couple of days before I put some Safale on it.

Does mixing two different yeasts cause issue? Different flavor profile perhaps?

 
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Old 09-06-2011, 06:41 PM   #14
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Quote:
Originally Posted by kenpotf View Post
That's disappointing. I just did a chocolate porter yesterday and used the same yeast. I didn't rehydrate this time. I'll give it a couple of days before I put some Safale on it.

Does mixing two different yeasts cause issue? Different flavor profile perhaps?
I'm thinking it won't, since the Sterling was probably dead. I've had to do it once before, when I pitched a slurry of Notty that never started ferementing, so I had to pitch S-33 on it.

 
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Old 09-06-2011, 11:57 PM   #15
kenpotf
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Well I got home tonight and I have some activity. Maybe you just got a bad packet?

 
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Old 09-07-2011, 01:00 AM   #16
douglasbarbin
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Quote:
Originally Posted by kenpotf View Post
Well I got home tonight and I have some activity. Maybe you just got a bad packet?
It was TWO packets...that's what disappoints me. I had 4 packets of the stuff, and 2 of them couldn't even start a fermentation. I'm almost scared to use the other 2. I will have to make sure I have some other yeast on hand when I pitch the 2 remaining packets of Sterling, in case this happens again.

 
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Old 09-07-2011, 01:34 AM   #17
day_trippr
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Quote:
Originally Posted by douglasbarbin View Post
It was TWO packets...that's what disappoints me. I had 4 packets of the stuff, and 2 of them couldn't even start a fermentation. I'm almost scared to use the other 2. I will have to make sure I have some other yeast on hand when I pitch the 2 remaining packets of Sterling, in case this happens again.
This is why making a starter with dry yeast can be A Good Thing - in spite of the "conventional wisdom"...

Cheers!

 
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Old 09-07-2011, 02:42 AM   #18
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Quote:
Originally Posted by day_trippr

This is why making a starter with dry yeast can be A Good Thing - in spite of the "conventional wisdom"...

Cheers!
That kind of defeats one of the main benefits of using dry yeast.
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Old 09-07-2011, 03:34 AM   #19
day_trippr
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Quote:
Originally Posted by blizzard View Post
That kind of defeats one of the main benefits of using dry yeast.
I understand the rationale behind the "conventional wisdom", but one thing it doesn't cover is determining whether the dry yeast is still viable before it is pitched...

Cheers!

 
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Old 09-07-2011, 06:25 AM   #20
samc
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People spend hours and hours brewing, buying supplies, worrying about recipes and then cheap out on the final expense and buy crap yeast. If you are going to use dry (I do a lot), then buy Safale or Danstar and leave the Sterling for down under (no offense to our Aussie friends).

 
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