Co-pitching A09 Pub and US 05 - Timing?

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Miraculix

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Hi!

I am fermenting a Barleywine atm which had an OG of 1.098. I threw the Wort on a yeastcake of ordinary bitter directly after botteling, so the yeast count should be enough.

My concern is, that A09 tends to finish on the higher side but I love the esters it provides (and the floculation as well).

So my plan is to throw in a pack of relatively neutral US 05 after 3 days of fermentation. The reasoning behind this timing is that the majority of ester production should have happened already, but there should be still some sugar left for the US 05 to also get going. Then, when the A09 slowly does not find anything eatable any more, US 05 should still be able to find some consumable sugars to bring gravity down a bit further.

I hope to reach something around 75% attenuation this way to get 10% abv.

Does this sound like a good idea to you guys, or am I missing something? Never brewed a beer this big before.

It is currently in the bathtub to keep the temperature around 17-18 C, my girlfriend loves that!

Also that the whole bathroom smells wonderfully like caramelly english beer :) ...now that the yeast decided to climb through the air lock (no blow off tube installed, but needed), she even has some bubbelly yeasty visuals to adore that drop from the airlock into the bathtub, slowely colouring the water in a nice beery beige.

If you have a girl that tolerates stuff like this, it is wise to keep her I guess :D
 

Northern_Brewer

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day_trippr

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After 3 days a healthy pitch would have replicated numerous times to a much higher peak cell count while driving pH and gravity down and alcohol content up. Many of my fermentations are very close to expected FG after three days.

So, it will be interesting to see what happens, but my suspicion is pitching a single pack of any STA- yeast into such a hostile environment might not have as significant an effect as desired. Might even consider making a starter and pitching it at "high krausen" if low FG is important...

Cheers!
 
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Miraculix

Miraculix

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After 3 days a healthy pitch would have replicated numerous times to a much higher peak cell count while driving pH and gravity down and alcohol content up. Many of my fermentations are very close to expected FG after three days.

So, it will be interesting to see what happens, but my suspicion is pitching a single pack of any STA- yeast into such a hostile environment might not have as significant an effect as desired. Might even consider making a starter and pitching it at "high krausen" if low FG is important...

Cheers!
To my knowledge, the replication of yeast is mainly depending on sterols within the cell and the dry yeast from fermentis is packed with sterols, that's why they recommend not to oxygenate the wort when using their dry yeast.

This means that the us 05 should be able to grow a bit. But even if not, cell count is high and they won't die off because they are in beer, that's actually their preferred habitat (except for the higher alcohol levels, but this shouldn't be a problem for this strain).

So I rehydrated it to shield them better against elevated alcohol levels and pitched them today on day two, high Kräusen has already fallen but still plenty of activity in the air lock.

We know more about it in two and a half weeks!
 
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Miraculix

Miraculix

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Be careful - the BBC started a new drama tonight about a brewer getting murdered - and the women around him are the prime suspects, although they deny everything...


Sounds like you're heading in the right direction, this may be useful if you've not seen it :
Oh oh.... I better keep an eye on her!

Thanks for the link, I didn't know this one and will read it tonight.
 
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Miraculix

Miraculix

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Ok, it is three weeks later and I bottled the result. I started with the yeastcake Imperial A09 Pub from a best bitter und let it ride at around 17 C (waterbath) for three days. Then I pitched a hydrated pack of US05. Today I bottled and I got a final gravity of 1.019, down from an OG of 1.098 which gives me an attenuation rate of 79% and a resulting abv of about 11%.

IT TASTES ALREADY GREAT!!!! No alcohol burn or anything negative.

This is my first high gravity brew and I was a bit scared about hitting efficiency, fusels and whatnot, but it all went well. I got the Pub esters which I really love and I got the US05 attenuation. The beer I bottled was perfectly clear after three weeks, so I even got the flocculation of the A09.

I have high hopes for this one, it will surely get better with time.
 

bjhbrew

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Sounds like a fun and tasty venture! would you care to share the recipe that you used?
 
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Miraculix

Miraculix

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Sounds like a fun and tasty venture! would you care to share the recipe that you used?
It was fairly simple.

OG: 1.10. 97% chevallier malt (that is THE flavour basemalt! cannot be substituted), 3% best heritage crystal, 10% cane sugar, turned into homemade invert number 2-3 (just boil raw cane sugar with a dash of lemon juice and water till it is nice and dark and smells and tastes really good, takes 1 to 2 hours).

50 ibus

The majority of the ibus from one 60 minute additions, i used 50g of Perle, and then 50g of East Kent Goldings for 10 minutes in the boil. I do not know if the Goldings addition will give me anything, as this will probably age for at elast a few months in the bottle, but certainly it is all very British now.

Pitch Pub A09 @ 17C, let it ride for three days, Pitch 1 pack of US 05 (rehydrated), let it ride @ 17C for five more days, then bring it up to room temperature. Leave it there for 2 more weeks (three weeks in ther fermenter in total), bottle with priming sugar, not too much, I used about 2/3 of what I usually use for a best bitter.

Simple but great!
 
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