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Old 07-03-2012, 06:03 PM   #51
Denny
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Generally when you do what you describe it's called "priming with gyle" and actively fermenting wort is not used. But there are variations on the technique.
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Old 07-03-2012, 07:21 PM   #52
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I know, there are a ton of variations to every step of brewing and most work well one way another. When I worked at a brewery and was give the cask duties & we always used fermenting wort/gyle to prime our bright beer. That was the method used and worked flawlessly. That's where I learned this equation. Another method for this would be know your yeast an attenuation rate, do the math and package it at the right moment that when it finishes it will have produced the correct volumes. I find the other way much easier.

As for adding fermenting wort to clean up byproducts like diacteyl, I just got done reading a book from a brewer writen in the early 1800s and they did this to every batch wheater it needed it or not, but added the fermenting gyle right before it hit terminal gravity.

 
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Old 07-04-2012, 03:16 AM   #53
Prymal
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Quote:
Originally Posted by Denny
Based on my experience, a qt. of actively fermenting wort should be a good amount. If you have a choice, use a lager yeast. If not, oh well.....
Thanks, I'll give this a go over the weekend. I am currently bringing the beer up to room temp and purging the co2. I'll update in a few weeks with the results.
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Old 07-09-2012, 01:19 AM   #54
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OK, I have the starter going but how long do I wait to pitch it into my Pilsner? 1 quart starter with 1 packet of Nottingham.
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Old 07-09-2012, 01:21 AM   #55
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Wait til you think it's about at high krausen, then pitch it.
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Old 07-09-2012, 01:43 AM   #56
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FYI I've made pilsners with that Rahr 1-row (is it the 1.7L stuff?) Came out as an almost perfect bopils. I did not use any other malt. Wyeast 2001 Pils Urquell. I've made several batches. I didn't get any diacetyl, but then I don't think I can taste diacetyl.

I've got an identical batch with Weyermann Bohemian Pilsner fermenting now for comparison. I've done a protien rest with all my pilsners at 120F. This new batch is split between 2001 and W34/70.
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Old 07-09-2012, 03:47 AM   #57
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Quote:
Originally Posted by passedpawn View Post
FYI I've made pilsners with that Rahr 1-row (is it the 1.7L stuff?) Came out as an almost perfect bopils. I did not use any other malt. Wyeast 2001 Pils Urquell. I've made several batches. I didn't get any diacetyl, but then I don't think I can taste diacetyl.

I've got an identical batch with Weyermann Bohemian Pilsner fermenting now for comparison. I've done a protien rest with all my pilsners at 120F. This new batch is split between 2001 and W34/70.
report back on your impressions. I'm curious how the 34/70 dry yeast compares, it would be nice to save money for my next Bo Pils if the results are good.

 
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Old 07-09-2012, 03:52 AM   #58
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34/70 is the most popular lager strain in the world so it has a fantastic track record if pitched properly at the right temps.
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Old 07-09-2012, 04:07 AM   #59
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Quote:
Originally Posted by Prymal View Post
34/70 is the most popular lager strain in the world so it has a fantastic track record if pitched properly at the right temps.
this is true, but sometimes the process of making a strain dry will slightly alter the yeast. I have used 34/70 in darker lagers and it was fine but there are stronger malt flavors to hide off tastes that a yeast may throw off. In a very light beer like a BO Pils there is not much to hide a slight odd flavor.

 
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Old 07-09-2012, 11:41 AM   #60
Prymal
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Quote:
Originally Posted by Denny
Wait til you think it's about at high krausen, then pitch it.
Well that was a waste of a packet of yeast. There was just the smallest layer of krausen when I went to bed and it had totally dropped out and finished fermenting by the time i woke up. I guess I try again earlier in the morning so that I can monitor more closely.
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