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Old 01-07-2012, 06:01 PM   #31
MrManifesto
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Quote:
Originally Posted by ChillWill

I get the same results without adding oxygen or nutrients. Rehydrated Nottingham will typically hit fg in 3 days for me with very little lag time.
That might be your experience and if so, right on. However, everything I've ever read says that that's a bad idea, from Zainasheff on down. No offense, but are you generally able to pick out off flavors?



 
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Old 01-07-2012, 06:29 PM   #32
ChillWill
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Quote:
Originally Posted by MrManifesto

That might be your experience and if so, right on. However, everything I've ever read says that that's a bad idea, from Zainasheff on down. No offense, but are you generally able to pick out off flavors?
Well I took some homebrew into work and the brewers there said the best compliment they could give me was "it doesn't taste like homebrew", and they're all very experienced.

Also, Nottingham treated badly is a dirty yeast, throws out all sorts of off flavours, and as it hasn't done that to me I'm pretty confident in my practices.



 
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Old 01-07-2012, 06:33 PM   #33
ChillWill
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I'm just passing on advice I've received from my experience, what I've learned at work, and what I learned at the university of Nottingham/SABmiller test facility from the academics there.

If people want to do it another way, that's up to them, I'm not going to lose any sleep over it.

 
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Old 01-07-2012, 06:38 PM   #34
MrManifesto
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Quote:
Originally Posted by ChillWill

Well I took some homebrew into work and the brewers there said the best compliment they could give me was "it doesn't taste like homebrew".
Not sure that's much of a compliment?

No worries man, just giving an alternate opinion, others can try and see what works for them, same as we do. Cheers.

 
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Old 01-07-2012, 08:26 PM   #35
ChillWill
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Ha, it was a compliment. I've tried some homebrew competition rejects and they were awful. Infected, dms, sulphur, diacetyl, fusel alcohol, you name it!

 
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Old 01-07-2012, 11:20 PM   #36
Petho
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I have always just pitched dry Saf 04 and 05 without any problems. I have visible bubbling after 9 hours on my latest batch. I love Safale yeast, it's about all I use. Cheap and effecient.
The instructions say to just sprinkle it on top of the wort and let it sit for 30 minutes and see it hydrate then mix the wort. I let it sit for about 10 minutes, that seems to do it.

 
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Old 01-08-2012, 01:41 AM   #37
jonmohno
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"That seems to do it",but "can i make it better? "if possible, are two different things.

 
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Old 01-08-2012, 04:27 AM   #38
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Quote:
Originally Posted by Petho View Post
I have always just pitched dry Saf 04 and 05 without any problems. I have visible bubbling after 9 hours on my latest batch. I love Safale yeast, it's about all I use. Cheap and effecient.
.
it may 'seem to do it' but it isn't the best way. 9 hours lag would worry me a little, i tend to see 3-5 hour lags with dry and liquid. dry i just sprinkle on top of the froth and liquid is always a starter. i think your post about sums up one of my main reasons for aerating the $h*t out of the wort, no more overnight lag times.
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Old 01-08-2012, 10:10 PM   #39
Petho
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Quote:
Originally Posted by NordeastBrewer77 View Post
it may 'seem to do it' but it isn't the best way. 9 hours lag would worry me a little, i tend to see 3-5 hour lags with dry and liquid. dry i just sprinkle on top of the froth and liquid is always a starter. i think your post about sums up one of my main reasons for aerating the $h*t out of the wort, no more overnight lag times.
I should clarify myself a bit. I woke up at 3am and it was bubbling. I don't know exactly when it started but I saw it bubbling within 9 hours. It was probably less.
Also, I sprinkle it on top, let it foam a bit and then shake the living hell out of the carboy. I spriinkle on top and then aerate which is what the PDF on Safale says to do.
To me, controlling the fermentation temperature is more important than how the yeast begins life. I have hydrated and not hydrated and it seems to not make much of a difference however preventing the temperature spikes that like to happen helps keep the beer from tasting crappy.



 
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