Caribou Slobber concern

[BansheeRider]

You waste every bodies time talking about starters when the OP used dry yeast, meaning he SHOULDN'T have done a starter, and then recommend pitching 2 packs of dry yeast in a session beer like Caribou Slobber. That is ridiculous.

Keep making assumptions and recommendations on those assumptions. You are bound to be right eventually.

I only talked about starters because the OP failed to mention which yeast was used, and under pitching is a common culprit of stalled fermentations. Finally, on page 3 of this long thread the OP said dry yeast was used, which by the way is over 5 months old. Maybe if you read and comprehend what all is said you wouldn't have a difficult time understanding. I guess you don't like reading and learning since you discredit reputable brewers such as Palmer. Also if you READ you will see that I wasn't the only one taking about pitching the right amount of yeast. Saying that talking about starters is a waste of time must mean you think MAKING starters is a waste of time and doesn't enhance the quality of beer. I would think somebody who has spent as much time on this forum as me would recognize that my tips to the OP are helpful and NOT a waste of time. There I go assuming again.....

 

[bleme]

BansheeRider: From BYO Magazine:

Oxygen is essential for yeast growth and reproduction. Yeast must grow and reproduce first, before actually fermenting the wort to make beer. Yeast needs oxygen to synthesize the material for expanding cell walls; namely sterols and fatty acids. Overlooking proper wort aeration can lead to problems such as long lag times before the start of fermentation, stuck or incomplete fermentation, or excessive ester (fruit flavor) production, any of which would produce less than desired results.

From WYeast's website:

Yeast use oxygen for cell membrane synthesis. Without oxygen, cell growth will be extremely limited. Yeast can only produce sterols and certain unsaturated fatty acids necessary for cell growth in the presence of oxygen.

Inadequate oxygenation will lead to inadequate yeast growth. Inadequate yeast growth can cause poor attenuation, inconsistent or long fermentations, production of undesirable flavor and aroma compounds, and produces yeast that are not fit for harvesting and re-pitching.

While I respect what Palmer has done for the homebrewer community, he is not the end-all/be-all of information. He is a homebrewer, who has done a LOT of reading and brewing, but he is a metallurgist, not a microbiologist like the people at WYeast. Since you like reading so much, I suggest you expand beyond JUST Palmer.

Next time you discount someone else's advice, like you did to me in post #19, don't be surprised when they come out swinging. Perhaps that is why I have received more than twice as many 'likes' on nearly the same amount of post's as yourself.

 

[freisste]

I only talked about starters because the OP failed to mention which yeast was used, and under pitching is a common culprit of stalled fermentations. Finally, on page 3 of this long thread the OP said dry yeast was used, which by the way is over 5 months old. Maybe if you read and comprehend what all is said you wouldn't have a difficult time understanding. I guess you don't like reading and learning since you discredit reputable brewers such as Palmer. Also if you READ you will see that I wasn't the only one taking about pitching the right amount of yeast. Saying that talking about starters is a waste of time must mean you think MAKING starters is a waste of time and doesn't enhance the quality of beer. I would think somebody who has spent as much time on this forum as me would recognize that my tips to the OP are helpful and NOT a waste of time. There I go assuming again.....

This back and forth isn't helping anyone. At some point, one of you is going to NOT respond to the other and this dialog will end. Why don't we make right now that point.


If you have anything helpful to add, feel free to add it. I'm all for debate ad dialog, but again, this form is not helpful.

 

[BansheeRider]

Your assumption that everyone used liquid yeast is a bit myopic. The OP never said that he used liquid yeast but you keep assuming he did, and are only giving advise based on that assumption. He did say that he didn't oxygenate, which is a problem, no matter what Palmer says.

I believe this was the first swing ^^^ I was just stating my opinion on the topic along with a reputable reference in post #19. I didn't write any personal insults like you did in the above post suggesting that I'm narrow minded in other words.

Anyways....I'm done, OP hope you like the Carribou Slober, it's a great recipe. I know because I've made it and all my friends liked it. Looking back at my notes my FG was 1018, so you're not too far off. Cheers

 

[nianticcardplayer]

Brewed the all grain version O.G. 1.054 used Wyeast Northwoods as the suggested liquid F.G 1.012....Three weeks primary, two week secondary...My issue with the recipe overall is I think the standard 5 oz priming pack is to much I am on my last case and all of the bottles have been gysers...

 

[SeeAliceBrewery]

Brewed the all grain version O.G. 1.054 used Wyeast Northwoods as the suggested liquid F.G 1.012....Three weeks primary, two week secondary...My issue with the recipe overall is I think the standard 5 oz priming pack is to much I am on my last case and all of the bottles have been gysers...

Yea...the AG always seems to come in at a higher ABV. Both are quite tasty brews!

 

[bluehende]

I have seen mentioned many times that you should not use a starter for dried yeast. Why not? We had a pack of dry nottingham. We rehydrated then went to a small starter. We saved some of this starter and I have used this small amount to culture up a 3 step starter for my first batch I did by myself Tuesday. So in short.

Why not a starter?

When does dry yeast become liquid yeast?

 

[bleme]

Lallemand/Danstar have optimized their yeast's nutrional reserves for quick starting in the main wort. Making a starter expends those reserves.

 

[DerangedBrewer]

UPDATE:

All my concerns were for not, this turned out amazing! Enjoying one as I type, going to sit on them now for a few more weeks and sample one here and there to see how much flavor change occurs over the course of a few more weeks.

Cheers!

 

[brewbama]

UPDATE:

All my concerns were for not, this turned out amazing! Enjoying one as I type, going to sit on them now for a few more weeks and sample one here and there to see how much flavor change occurs over the course of a few more weeks.

Cheers!

That is good news. I have my batch conditioning now and look forward to it. I've heard good things and want to experience it for myself.

 

[fixxxer0]

Just wanted to add my experience to the list... this is the most active thread I've found on the topic since I've been researching...

I too had my first brew of Caribou Slobber from the NB deluxe kit. IT came with the Danstar Windsor Dry Yeast. I wish I would have known... I just tasted my 4 day old hydro sample and its a little sweet for me (hopefully the bitterness mellows like most have said). OG 1.052 and FG 1.020 (calling it final since ferm has stopped). I used a brew belt and temp controller to keep it at 68*F.


I tried rousing some yeast yesterday and raising temp to 70, but no go.


Not sure if its worth it to pitch a liquid starter in of a higher attenuating yeast to maybe drop it a few more points.

 

[fixxxer0]

Brewed the all grain version O.G. 1.054 used Wyeast Northwoods as the suggested liquid F.G 1.012....Three weeks primary, two week secondary...My issue with the recipe overall is I think the standard 5 oz priming pack is to much I am on my last case and all of the bottles have been gysers...

When you say 5 oz priming pack, im assuming you mean the corn sugar that comes with the package.

I got two different kits in the last week from NB and I weighed the sugar packages, both labeled 5oz. One came in at 4.3oz the other at 5.2oz.

I think you should ignore the recipe and weigh how much sugar you need for priming, per the carbonation you want.

dumping the whole bag is a bad idea I think, especially that I have almost a 1 oz variation by weight, which is about 20% difference!

 

[nianticcardplayer]

Thanks for the information on the weight differences I have never weighed the priming sugar before and it's good to know


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