leoglenwood
Well-Known Member
Hi,
I have been brewing for 1 1/2 years now - switched to All Grain in January and was going to try to reuse yeast for the first time...
I have two yeast questions.
One: on the White Labs vials, it says - keep the temp over 70 until fermentation starts; yet, when I brew Belgian ales, everyone says pitch it in the 60s and then let it rise. Which is right?
If I pitch at 78 and then it cools to 68 overnight and then I see the yeast propagating in the bottom of the carboy, and it's at 68 when it's high krausen, does that mean low fusels, or does pitching temp create fusels?
Two: I brewed an Pale Ale (about 5% ABV) and had siphoned the wort into the fermenter, so there was little hop presence in the yeast at bottling; I took the last liter of beer and remaining yeast, swirled it and siphoned it into a 64 oz sanitized container, covered it and it's in my fridge.
Is that correct so far?
I was going to try to use this to brew a big beer this weekend (the Old Monster Barleywine from Jamil's book). Do I just warm it up to room temp over 3-6 hours and then pitch the whole thing - or do I try and just pour the yeast in, without the beer?
Thanks a lot! This site is incredibly friendly and helpful to newbies like myself.
I have been brewing for 1 1/2 years now - switched to All Grain in January and was going to try to reuse yeast for the first time...
I have two yeast questions.
One: on the White Labs vials, it says - keep the temp over 70 until fermentation starts; yet, when I brew Belgian ales, everyone says pitch it in the 60s and then let it rise. Which is right?
If I pitch at 78 and then it cools to 68 overnight and then I see the yeast propagating in the bottom of the carboy, and it's at 68 when it's high krausen, does that mean low fusels, or does pitching temp create fusels?
Two: I brewed an Pale Ale (about 5% ABV) and had siphoned the wort into the fermenter, so there was little hop presence in the yeast at bottling; I took the last liter of beer and remaining yeast, swirled it and siphoned it into a 64 oz sanitized container, covered it and it's in my fridge.
Is that correct so far?
I was going to try to use this to brew a big beer this weekend (the Old Monster Barleywine from Jamil's book). Do I just warm it up to room temp over 3-6 hours and then pitch the whole thing - or do I try and just pour the yeast in, without the beer?
Thanks a lot! This site is incredibly friendly and helpful to newbies like myself.