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Old 08-08-2012, 03:42 AM   #21
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Decanted tonight and pitched into 1500ml of 1.040. I am very pleased with this experiment so far. The last starter went from 1.040 to 1.010 and that is without a stir plate, just occasionally swirling. Going to let this ferment, crash for 2 days, decant and pitch into the amber this weekend. I plan to collect the yeast, wash it and freeze in glycerin.


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Old 08-08-2012, 04:56 AM   #22
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Nicely done!
I'm one of the brewers at SweetWater... We use Wyeast 1968 in IPA.


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Old 08-08-2012, 02:19 PM   #23
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Here are the steps...
500ml 1.020
500ml 1.030
Crash for a day or so and decant - 1000ml 1.040
Crash for a day or so and decant - 1500ml 1.040
Crash for a day or so and decant - Pitch

Reason: Corrected first step
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Old 08-08-2012, 05:32 PM   #24
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Quote:
Originally Posted by dedhedjed View Post
Nicely done!
I'm one of the brewers at SweetWater... We use Wyeast 1968 in IPA.
Awesome. Even better than the WLP001 some people said it was.
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Old 08-08-2012, 06:04 PM   #25
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It'll be interesting to see how the yeast behaves in a full fermentation. Yeast that managed to make it into a bottle I would expect to have very low flocculation characteristics, since we cold crash the fermentors and centrifuge the beer to remove yeast during transfer to the bright tanks where it is force carbonated and later packaged from. I'm impressed you managed to culture a viable colony of yeast at all post centrifuge... And I bet our lab guys will be interested as well. I'll pass this on to them for sure. Keep us posted... and keep drinking SweetWater!
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Old 08-08-2012, 07:28 PM   #26
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Oh my god!!!!

I never expected this. Last night at about 8:00 I pitched the cake into the starter in my one gallon plastic "carboy", gave it a good shake and set it on the counter. I did not touch it until I got home today about 3:00. I meant to swirl it before work but ran out and forgot about it.

I would say I have a healthy population eh?

The krausen is indeed all the way to the top.

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Old 08-08-2012, 07:40 PM   #27
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Quote:
Originally Posted by dedhedjed
And I bet our lab guys will be interested as well. I'll pass this on to them for sure.
If you want a sample of my little friends, I will be home most of the weekend (live in Cumming now).
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Old 08-08-2012, 07:42 PM   #28
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Quote:
Originally Posted by dedhedjed
Yeast that managed to make it into a bottle I would expect to have very low flocculation characteristics...
Does not seem to be the case in this last starter.
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Old 08-09-2012, 01:33 AM   #29
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From 1.040 to 1.014 (hydrometer is a little off) in 24 hours....Probably took much less than that.

Smells great and tastes ok.

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Old 08-09-2012, 04:20 AM   #30
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I transferred to a mason jar to make it easier to pitch...Might should have waited a while. It is in the fridge now.

https://www.youtube.com/watch?v=upRQ...e_gdata_player


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