Search results

I primary for 2 weeks and then keg. They taste right as soon carbed, usually a week but they taste BEST after another 3 weeks in the keg. I wouldn't call them tart or sour or any other words used itt though. I find this is true for all my beer, even ipas.

It's my go to yeast for my stout. I like the flavour. It goes even better when I add coffee to the stout. I have made it in a bitter that I didn't love so haven't made since but i've used it >5X in that stout.

I recently found this thread and am about 5 pages into it. Believe him when he tells you there is a TON of information. Even on pg 1 there is a detailed ranking of British Wyeast strains.

Ya, that's true. I would guess that the ratio of oxygen:wort ratio is much higher in the sample than the carboy so it would ferment more quickly?

I took a sample on the weekend and it was much higher than i thought it was going to be at 1.032. I forgot/ lazily left the sample with the hydrometer in it in the beer room and went back a couple of days later and noticed it was down to 1.024. Does it make sense that a sample would...

You're right luke! I was doing MORE yeast research the last couple of days because i had to make a starter out a wyeast propigator pack for the first time and I read your thread. I think we're in the same spot right now. Personally I'm comfortable with the rest of my brewing process and...

Bumping this question because I never really got an answer.

Gotta agree w/ the OP. I've used liquid yeasts/ starters/ washed yeast the past year or so. Then last week I returned back to using S-05 and I had forgotten how easy it is and how great it works. So if I'm making an ipa/ apa/ american whea that calls for a yeast w/ clean profile I don't see...

What is the best method for combining jars? Can i decant 2 and pour it into an jar with existing yeast? Or is it better to totally sanitize another jar, decant and combine into that one?

Use the yeast cake from the primary, theshoe.

I have been putting in as much water as in the OP. A large mason jar (1L) and 4 smaller ones (250ml). Sounds like next time I will heed your advice and 'put in what i want out'. I think i'm going to decant and combine what i've got. that is another good idea.

Here are three different strains i have washed. I used the same methods, including volume of water, on all of them but have pretty varied results after settling. I posted this picture in another thread and someone mentioned that my slurry is too thin and to use less water next time...

I have a few questions about this kind of thing too. In fact I just took a picture to start a new thread but i'd like to hop on board this one if that's ok. For me, it boils down to trying to figure out how much of my washed yeast to use in a starter. I know how to use the pitching...

Hey hadabar - Thanks for the suggestion. I think that is definitely something i could do better. The only oxygenation i've been doing is inadvertent. My wort comes out my brew pot spigot, falls 6 inches into a large funnel then down into my carboy. I will start by doing more shaking and...

I do try to shake my starter as often as possible for oxygenation. I probably stir it up 6-10 times a day. Still, my last few batches i've had more stalls than i would like (my notes tell me 3 out of last 5 took longer to ferment than i had planned) . Usually between 1.020 and 1.026. I think...

Sugar? As in is there corn sugar/ dextrose in the ingredients? No. I've made this recipe 4X before but it has been with S-05 and WY1098. It always gets down to 1.016 to 1.018. This is the first time i've used this yeast.

1.072 to 1.024 is 66% Attenuation. I think i'll rack it over tomorrow after giving it a few more rousings today.

No stir plate. I made the starter on March 4. Pitched it about 48hrs later on march 6th. As mentioned it was about a 2L starter. I did not decant. I had a lot of airlock activity, pretty quickly.

All grain, ya. 152 mash temp so not too high. Here is the recipe: BeerSmith Recipe Printout - http://www.beersmith.com Recipe: North Coast IPA English Yeast Brewer: CJO Asst Brewer: Style: American IPA TYPE: All Grain Taste: (35.0) Recipe Specifications...

Quick help on this one: OG -1.072 Yeast:WY1098 (first time i've ever used this one) - 2L starter 2 weeks in primary. SG after 7 days 1.030. SG after 14 days 1.024. After the high SG check at 7 days I did all my usual tricks to kick start finishing fermentation: Raised room temp to...