So, noobish brewer thinking about getting to use liquid, english yeast since I am not really pleased with the (lack of) character I get from dry varieties.
My thought is to redo a ESB i made with s-04 when I run out of my few remaining dry packs I will use for some porters and stouts etc where ester character isn't as important as in other styles.
The yeast I'm thinking about is WLP002, and I was just gonna check if I have understood the process of using this yeast somewhat.
As i understand this yeast in particular and liquid english strains in general can sometimes need some persuasion to not stall and attenuate all the way.
The opinions seem to differ whether how advanced the fermentation routines must be, but I am probably good with using variuos sugar in my recipes that don't have a bunch of specialty malt and uses the lower attenuating strains.
pitching the yeast a bit colder than ferm temp,
aeriate well, put it in the FC and let it rise to desired ferm temp and then aeriate again after a few hours
letting it ferment at 18 to just over 20c depending on specific strain
rousing it a couple times a day during the first 4-5 days.
Some say open fermentation is to prefer, I ferment 10L batches in 15L buckets and use S shaped airlocks, wich won't give any pressure to talk about and allow some air exchange, this seems to be enough according to most except the most hardcore technofiles.
Am I missing something or have I somewhat understood it right?
My thought is to redo a ESB i made with s-04 when I run out of my few remaining dry packs I will use for some porters and stouts etc where ester character isn't as important as in other styles.
The yeast I'm thinking about is WLP002, and I was just gonna check if I have understood the process of using this yeast somewhat.
As i understand this yeast in particular and liquid english strains in general can sometimes need some persuasion to not stall and attenuate all the way.
The opinions seem to differ whether how advanced the fermentation routines must be, but I am probably good with using variuos sugar in my recipes that don't have a bunch of specialty malt and uses the lower attenuating strains.
pitching the yeast a bit colder than ferm temp,
aeriate well, put it in the FC and let it rise to desired ferm temp and then aeriate again after a few hours
letting it ferment at 18 to just over 20c depending on specific strain
rousing it a couple times a day during the first 4-5 days.
Some say open fermentation is to prefer, I ferment 10L batches in 15L buckets and use S shaped airlocks, wich won't give any pressure to talk about and allow some air exchange, this seems to be enough according to most except the most hardcore technofiles.
Am I missing something or have I somewhat understood it right?