We're using a bucket so can't see what's going in inside, and we did not use a starter.
You could darken the room, and set a flashlight on the lid shining down. You'll be able to see kraeusen if there is any.
We're using a bucket so can't see what's going in inside, and we did not use a starter.
FATC1TY said:Didnt kill the beer. What temp did you pitch at?
Open the bucket and look to see if there is a krausen ring and take a gravity reading. It could have lagged and then finished in a couple of days.
ncbrewer said:You could darken the room, and set a flashlight on the lid shining down. You'll be able to see kraeusen if there is any.
We pitched at about 64. Would this yeast finish that fast?
In my limited use with it.. it could, but "unlikely".
I say that, as it's known so far as a slow starter, and quick finisher. I've had it take beers down pretty quick, but the krausen sticks around for a bit kind of akin to Wyeast 1272. Just finishes and then stays up there at the top for a bit.
At those temps, I would assume it would need.. 7-8 days from pitch to done, including the lag time.
Depending on the OG( if you mentioned it, I missed it I think ), it could be done. I've used it in beers around 1.060-1.075 or so OG.
I would just look to see if there were any traces of activity, and take a hydro reading there if there are signs. Easiest way to tell.
Bry-97 + waaaaaay too much whirlfloc, strangest looking ferment I've seen so far but it is goin after not much action for 24 hrs.
Yeah, when I brewed mine with a single whirlfloc tablet I still had a pretty funky fermentation. Lots of chunky 'clouds' swirling throughout the carboy, but it cleared up eventually.
Diacetyl bomb with this yeast. Big-time.
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The only knock on this yeast seems to be lag time. Lag time isn't particularly important to me.
Just pulled my APA from the primary. Went in at 1.062, came out at 1.012 after 12 days.
Cooled the wort to 62F and pitched the yeast at 68F. Fermentation chamber set to hold @ 66F. It took a couple days to show any activity in the airlock then it bubbled along softly and steadily for several days. Beer is currently in 5 gal. carboy settling tank and cold crashing to 40F before kegging in a few days.
The beer in the sample jar tasted good and it is very clear. There was a compact 1/2" - 3/4" yeast cake in the bottom of the fermenting bucket. Very little dislodged during racking.
Conclusion so far? This yeast is a slow starter but it flocculates thoroughly and attenuates exactly as it should. When fermenting at sub 68F temps you probably will never need a blow-off tube.
Will post tasting notes in a week or so.
I use this yeast for all of my amber and darker ales, probably a dozen batches or so.
I would describe the yeast as clean, well flocculating and attenuating, and has a softer finished product than US-05. I usually up the IBU's about 5 units to offset compared to US-05. I really like it in hopper amber ales.
Harvested 2 jars of yeast that I'll be using on upcoming batches.
Will do.
This is the first time I've harvested yeast that started out as dried yeast. I looks the same in the jars as any other yeast I've harvested, though.
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Have you been doing it for a while?
Harvesting yeast? Yeah, I've done a fair amount of it.
I don't get to intense about it though. Just add some water, shake, let it settle a bit, pour into another container, shake, let it settle a bit, pour into jars, and throw it in the fridge. I sanitize well and don't worry about it much.
When you make a starter how do you figure out how many live yeast cells you have and how much to make?
Well, I had my first significant lag with this yeast,
I had krausen a few hours later.
The first time I used this yeast from a dry pack it was slow.
I top cropped some for later use. Stuck it in my fridge where it sat for about 7 months. Made a starter and crashed it. It took off in 6-12 hours. With my basement temp at 57. Maybe it was because it was 2nd generation. But didn't have no where near the lag time a new pack had.
No problem with attenuation. Though It was a DIPA with a lb of sugar added to the fermenter as fermentation wound down. So that could have helped. OG 1.082 FG 1.012.
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