Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > First time with Safale
Reply
 
Thread Tools
Old 07-09-2012, 10:29 PM   #21
doublehaul
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: nunya, xx
Posts: 505
Liked 13 Times on 13 Posts
Likes Given: 16

Default

Quote:
Originally Posted by hector View Post
They were Extract-batches . I always kept the Beer in the Primary for 3 Weeks and then primed and bottled . But , all of them ended up with a very sour and undrinkable Beer . At first , I was suspicious of infection . Although , I had sanitized everything very carefully . Sometimes even so extremely as if I was a Surgeon in an Operation room .

As I explained my brew day in details , some HBT members told me that it couldn't be any infection . Eventually , a member told me the trick .

If only she had told me that much earlier .

Anyway , I brewed a small test batch and let it sit in the Primary for 1 Week and transferred it into the Secondary and let it sit there for 2 Weeks .

At the end , it was the first drinkable Beer I've ever made .

Hector
that is interesting, I wonder what is up with that. I was planning on not touching for 2 weeks but maybe i'll transfer to secondary when I dry hop.


doublehaul is offline
 
Reply With Quote
Old 07-10-2012, 12:32 PM   #22
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,125
Liked 5937 Times on 4232 Posts
Likes Given: 1515

Default

Quote:
Originally Posted by doublehaul View Post
that is interesting, I wonder what is up with that. I was planning on not touching for 2 weeks but maybe i'll transfer to secondary when I dry hop.
There's no need to transfer. That yeast strain is good quality and I use it often. I dryhop many batches right in the fermenter and it works out fine. The key with most yeast strains is to simply stay within the optimum fermentation temperature range.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 07-10-2012, 12:37 PM   #23
Skipper74
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Franklin, MA
Posts: 204
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by corax View Post
The goal is to pitch sufficient yeast into the fermenter to achieve active fermentation as quickly as possible. A 50% kill going into a starter is no big deal, because you don't care about the lag time in a starter. You do care about it in the fermenter, or you wouldn't bother with making starters in the first place.
This makes sense. Thanks.
Skipper74 is offline
 
Reply With Quote
Old 07-10-2012, 01:51 PM   #24
doublehaul
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: nunya, xx
Posts: 505
Liked 13 Times on 13 Posts
Likes Given: 16

Default

Yooper how long do you typically leave in the fermenter with safale at optimal temps
doublehaul is offline
 
Reply With Quote
Old 07-10-2012, 03:56 PM   #25
adamjackson
Feedback Score: 2 reviews
Recipes 
 
Join Date: May 2012
Location: Canaan New Hampshire, NH
Posts: 735
Liked 77 Times on 63 Posts
Likes Given: 162

Default

I hear the hydration argument a lot. I've used Safale on 5 batches so far from extract kits where the yeast is sitting at room temp for months and I put it right into the aerated wort and get insane krausen in 24 hours.
__________________
I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile
adamjackson is offline
 
Reply With Quote
Old 07-10-2012, 05:12 PM   #26
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,507
Liked 102 Times on 86 Posts
Likes Given: 27

Default

Quote:
Originally Posted by adamjackson View Post
I hear the hydration argument a lot. I've used Safale on 5 batches so far from extract kits where the yeast is sitting at room temp for months and I put it right into the aerated wort and get insane krausen in 24 hours.
Well that must be the absolute perfect way to do it then.
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing
osagedr is offline
 
Reply With Quote
Old 07-10-2012, 05:22 PM   #27
adamjackson
Feedback Score: 2 reviews
Recipes 
 
Join Date: May 2012
Location: Canaan New Hampshire, NH
Posts: 735
Liked 77 Times on 63 Posts
Likes Given: 162

Default

Quote:
Originally Posted by osagedr View Post
Well that must be the absolute perfect way to do it then.
No, not what I was saying. My point is, a lot of worry occurs when it comes to pitching and, in my lazy methods of just dumping it in the fermenter, I've had zero issues even with a beer with an insane OG of 1.101.
__________________
I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile
adamjackson is offline
 
Reply With Quote
Old 07-10-2012, 05:31 PM   #28
mccullpl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Cedar Rapids, IA
Posts: 52
Liked 2 Times on 1 Posts

Default

I'm curious about losing 1/2 the yeast cells too. If a packet of dry yeast has ~ twice the cells as a smack pack, but half of them die if you don't hydrate, how is that different than underpitching with 1 smack pack. Sounds like you'd end up with about the same number of healthy yeast cells...(as long as your smack pack has close to 100% healthy cells). I know from experience that 1 smack pack in a 1.054 wort is seriously underpitching...with that said, I just brewed a 1.044 dry stout with S-04, and didn't rehydrate.

Not arguing with the pros on this, but the math just doesn't seem to work.
mccullpl is offline
 
Reply With Quote
Old 07-10-2012, 05:31 PM   #29
JJL
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JJL's Avatar
Recipes 
 
Join Date: Feb 2010
Location: , WI
Posts: 1,288
Liked 30 Times on 23 Posts
Likes Given: 2

Default

Quote:
Originally Posted by adamjackson View Post
No, not what I was saying. My point is, a lot of worry occurs when it comes to pitching and, in my lazy methods of just dumping it in the fermenter, I've had zero issues even with a beer with an insane OG of 1.101.
Quote:
Originally Posted by osagedr View Post
Well that must be the absolute perfect way to do it then.
Actually, if you read the Fermentis instructions it says you can either bloom the yeast first or you can direct pitch into the wort. (I'm obviously paraphrasing.)

And yes, anecdotally, there are lots of people making great beer pitching dry yeast.

Although, at an OG of 1.101 I'm guessing it probably finished under-attenuated, but I could be wrong.
JJL is offline
 
Reply With Quote
Old 07-10-2012, 05:40 PM   #30
Molybedenum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Denver, Colorado
Posts: 75
Liked 7 Times on 7 Posts
Likes Given: 1

Default

Quote:
Originally Posted by adamjackson

No, not what I was saying. My point is, a lot of worry occurs when it comes to pitching and, in my lazy methods of just dumping it in the fermenter, I've had zero issues even with a beer with an insane OG of 1.101.
I think the response here is more in line with the mentality. The question is, "Do you care a lot about the quality of the finished product?"

The reason to hydrate the yeast is due to the fact that the difference in gravity inside the yeast vs outside the yeast is such that the water inside the yeast gets sucked out. In essence, the yeast goes poof, and implodes. Some yeast is strong enough to withstand the pressure, but a straight pitch of dry will negate the bonuses of pitching dry yeast in the first place. You lose a considerable amount of the population.

It's similar to people that pitch their tubes or smack packs without making a starter. There is a thread floating around here where they studied the effects of over pitching and under pitching. I've seen that underpitched yeast mostly takes longer to take off, and also will throw more off flavors. The end result is going to be beer, but it might not taste as good as it could.

YMMV, naturally. It's one of those brewer's choice type of things.


Molybedenum is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
safale us-05 meadsupporter Fermentation & Yeast 6 03-18-2012 04:28 AM
First time using Safale US-05 periwinkle1239 Fermentation & Yeast 11 08-29-2011 04:53 PM
Safale s-33 jonmohno Fermentation & Yeast 4 08-06-2011 01:28 AM
First time with Safale-05 spiny_norman Fermentation & Yeast 7 10-25-2010 03:15 PM
First time using Safale mendozer Fermentation & Yeast 2 06-14-2010 03:45 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS