This may be my best batch ever

[smorris]

I just racked a partial mash pale ale into the secondary. It had a slow ferment (10 days) due to the cooler weather staying around 72 instead of the usual 77-80 in the house during the nonwinter months. A nice pale amber with a very mellow taste. OG was 1.054 and was at 1.013 when I put it into the secondary. I can't wait to see what this turns into in another 10 days or so.

7 lbs Gold Malt DME
1 lb Crystal 10L
1 LB German Munich

.5 oz Cascade @ boil and 30
1 oz Cascade @50
1 oz Cascade finish

German ale yeast - WLP029

It had such a clean cake that I was wishing I had another batch brewed up to just drop on it. But I did save some of the yeast and am going to try washing it.

 

[homebrewer_99]

Sounds like a winner!

Washing your yeast is easy. Just be sure to maintain good sanitation.

 

[brackbrew]

How do you wash yeast that's already been used in a previous batch? Do you need to keep it in any kind of nutrient solution between batches? I know yeast has a dormancy period, but how long does that last before dormancy turns to dead?

 

[smorris]

>>How do you wash yeast that's already been used in a previous batch?

http://www.wyeastlab.com/hbrew/hbyewash.htm

 

[robmee]

where in florida smorris?

 

[smorris]

Same as you it would appear, Tampa.

 

[Rhoobarb]

Those lower temps probably helped a lot. That strain likes temps in the 65oF-69oF range.

 

[Rookie]

Best brew ever.

Doesn't that make you want to do even better on the next brew?

 

[cgravier]

wow 72 degrees is cool? im in VA and my closet stays around 64 in the winter and 70 in the summer. i always assumed anything above 70 would be bad, i guess not though. and your using a german ale too, thats some pretty hardy yeast, to work well at 80 degrees.

 

[McCall St. Brewer]

I should say. Mine ferments at about 72 in the summer, but now it's more like 60.