Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > I need to housebreak my yeast
Reply
 
Thread Tools
Old 12-19-2012, 10:14 PM   #1
andycr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 307
Liked 42 Times on 36 Posts
Likes Given: 20

Default I need to housebreak my yeast

If there's one thing I have a problem with, it's attenuation. It, more than any other process in my brewing hobby, seems to be more random than scientific.

No, WLP004, you shouldn't finish Ode to Arthur at 1.020. Bad yeasts. I mashed at 152, what more do you want.

Next time I'll mash at around 148 for a dry Irish stout, I think. Roused it and waiting a few days, but I doubt it's anything but done. Stupid yeast.


andycr is offline
JohnnyO Likes This 
Reply With Quote
Old 12-19-2012, 10:29 PM   #2
bink00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Georgetown, KY
Posts: 109
Liked 7 Times on 3 Posts

Default

Have you verified your temp prob, thermometer, rtd, or whatever you use? I had a cheapo TC that wasnt right and I didnt figure it until 2 batches did what you are describing...but im a noob so take what I say with a grain of salt


bink00 is offline
 
Reply With Quote
Old 12-19-2012, 11:37 PM   #3
Hammy71
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hammy71's Avatar
Recipes 
 
Join Date: Sep 2008
Location: , Maryland, The Tax Me State
Posts: 5,796
Liked 477 Times on 365 Posts
Likes Given: 743

Default

Checking your thermometer is an excellent place to start. Often beers with a lot of 'darker' malts can be a little tricky to get down to the FG we want. Mashing lower should help, but you run the risk of making a 'watery' stout with little or no mouth feel. For me, when I mastered my aeration practices; the 'stuck' fermentations went away. I haven't had anything finish too high (knock on wood) for years now. Something simple as a wine degassing whip and a thermometer that can be calibrated has made my brews and my yeast happy. Not saying this will fix all your problems, just what has helped me.
Click image for larger version

Name:	94.jpg
Views:	602
Size:	71.2 KB
ID:	89356  
Hammy71 is offline
 
Reply With Quote
Old 12-20-2012, 02:00 AM   #4
andycr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 307
Liked 42 Times on 36 Posts
Likes Given: 20

Default

I'm wondering about my thermometer, I'll check it against my analog one next time. I aerate pretty thoroughly and have yet to get a truly stuck fermentation, just ones that end higher than expected... Pitching rate is always good by my check (1L starters for 2.5 gallons).

Since Ode to Arthur uses 25% flaked barley, I'm betting I can get away with a lower mash temp without sacrificing body. Good to try next time I brew it.
andycr is offline
 
Reply With Quote
Old 12-20-2012, 02:07 AM   #5
aiptasia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Them Scary Woods, FL
Posts: 3,510
Liked 535 Times on 472 Posts
Likes Given: 162

Default

That's usually my issue with attenuation, mash temps that creep up a little too high if i'm not paying attention to them.
__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.
aiptasia is offline
 
Reply With Quote
Old 12-20-2012, 05:39 AM   #6
Dok
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: St Louis, Missouri
Posts: 165
Liked 8 Times on 4 Posts

Default

I never paid much attention to how well my thermometer worked. I have a collection of about 6 different ones. My Uncle's girlfriend works in restaurants and she showed me the best thermometers are he ones that you can calibrate by adjusting the nut on the back side. She gave me one of hers and I calibrated it using ice cubes and boiling water. I tested it against all the other I used for the last few years. Oh my god where they way off. No wonder I had attenuation problems. I mean off by +/- 5 degrees.
Dok is offline
 
Reply With Quote
Old 12-20-2012, 01:57 PM   #7
william_shakes_beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Maryland
Posts: 2,268
Liked 171 Times on 137 Posts
Likes Given: 2

Default

I found thermal industries makes fairly accurate digital thermometers. I also found most taylor tyhermometers off by 11 degrees or so. Thermal Industries makes Thermopen and others. Question: Are thermometers that are based on physics more reliable than those that rely on an electronic sensor? For instance, a mercury (silver) or alcohol (usually died red) thermometer is based on volume increases of thoase materials due to thermal expansion. Seems to my limited understanding that those would be good reference sources. I'm not advocating accepting the risk of contaminating a batch with a broken mercury thermometer, but I'd consider getting one for calibration purposes. The challenge as I see it is in getting an accurate reference point. We all can make an ice bath with salt to approach 32F, and adjust a rolling boil for alditude, but those are not the temps we mash at.
william_shakes_beer is offline
 
Reply With Quote
Old 12-20-2012, 02:06 PM   #8
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 2,188
Liked 227 Times on 198 Posts
Likes Given: 59

Default

My number one thought was also temperature.
How to calibrate a digital thermometer:
http://woodlandbrew.blogspot.com/201...rmometers.html

My second thought is sterol depletion. Are you pitching from a slurry, and are you using a stir plate?

And here are some more ideas:
http://woodlandbrew.blogspot.com/201...l-gravity.html
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.
WoodlandBrew is offline
 
Reply With Quote
Old 01-04-2013, 04:24 PM   #9
andycr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 307
Liked 42 Times on 36 Posts
Likes Given: 20

Default

Hmm, pretty sure it's my thermometer. Now that I think about it, it's meant to be a meat thermometer, so I bet it under-reports the temperature to appease the gods of food safety.

I'll have to check it more carefully against my analog one on tomorrow's brewday.
andycr is offline
 
Reply With Quote
Old 01-04-2013, 04:37 PM   #10
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 2,188
Liked 227 Times on 198 Posts
Likes Given: 59

Default

If you check them both against boiling water it might give you a good idea of the deviation at mash temperatures.


__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.
WoodlandBrew is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Check out my yeast starters numbers and washed yeast picture, need help. cbehr Fermentation & Yeast 6 09-04-2012 10:27 PM
Creating cider yeast from wine yeast or capturing wild orchard yeast, thoughts???? Daze Cider Forum 4 01-01-2012 03:15 AM
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 03:29 PM
Making a yeast starter from washed yeast. What are some physical signs of success? msa8967 All Grain & Partial Mash Brewing 8 03-16-2011 11:19 AM
Liquid Yeast--Do Kits in Sequence or Split Yeast Pack? osagedr Beginners Beer Brewing Forum 10 02-27-2010 03:24 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS