damn Wyeast!

[DeRoux's Broux]

1st time using Wyeast (devoted White Labs for over 6 years!), smack tha pack this morning to make my starter thids afternoon, and the damn things sprung a leak! ever happen to anyone else

 

[eolle]

1st time using Wyeast (devoted White Labs for over 6 years!), smack tha pack this morning to make my starter thids afternoon, and the damn things sprung a leak! ever happen to anyone else

Only had one problem with Wyeast in 8-9 years (viability due to bad storage conditions) and they were really good about replacing the pack. Call them or talk to your HB store.

-Eric

 

[justbrewit]

make sure surface is free of debris and stuff before you smack!! lol

i usually just use both hands and just clap really hard

 

[Walker]

never happened to me. I swore my Scottish Ale yeast was going to explode before I got the starter wort ready, but it behaved itself.

-walker

 

[Baron von BeeGee]

Maybe you forgot to feed the hound?

 

[DeRoux's Broux]

never happened to me. I swore my Scottish Ale yeast was going to explode before I got the starter wort ready, but it behaved itself.

-walker

that's the one! Scottish Ale yeast. it didn't pop a leak until it swoll up so damn much. she's gonna blow!
should i go ahead and make my starter, or trash it and make a trip to Houston tomorrow for another....that's a 1.5 hr trip one way.

 

[Walker]

if it's got a small hole and CO2 is escaping from it, it's probably OK to use. Kind of like a blow out on your fermenter (things coming OUT, so nothing going IN.)

I'd say make the starter and use it.

I think this stuff goes crazy in the bag because that yeast really wants to do it's real business in the upper 50'sF. If it's left to incubate at 70+ degrees, it gets a little too hyper.

I smacked mine at like 10pm the night before brewing. It had swelled to an inch or so thick by midnight, and the next morning (7am).... i was afraid to touch it. I put it in the garage to cool it off while I was at work, because I didn't want to come home to a smelly, sticky mess on top of the fridge.

-walker

 

[DeRoux's Broux]

well, it was whistln' earlier, but it's stopped now. i'll make the starter, and if it looks funky in the AM, i make a drive over to H-town. i'll just treat myself to another pint or two at the local brewpub!
thank's guy's, i feel better now.

 

[homebrewer_99]

I'd use it too.

 

[DeRoux's Broux]

Maybe you forgot to feed the hound?

he is fartn' a lot

 

[DeRoux's Broux]

activity in 20 minutes! should be okay....
i hate change in my routine. :^)

 

[Walker]

boo-ya!

whatcha brewing anyway?

-walker

 

[DeRoux's Broux]

awe man, it's gonna be a good weekend. kegged my Big B's ESB today, and brewing my Claymore Wee Heavy tomorrow.

 

[Baron von BeeGee]

awe man, it's gonna be a good weekend. kegged my Big B's ESB today, and brewing my Calymore Wee Heavy tomorrow.

California-style Scottish Ale?




:cross:

 

[Walker]

McSteam beer?

 

[DeRoux's Broux]

McSteam beer?

is that a town in Cali or something y'all lost me.....which isn't hard to do by the way

 

[Walker]

you wrote "calymore" instead of "claymore". it went downhill from there.

 

[DeRoux's Broux]

you wrote "calymore" instead of "claymore". it went downhill from there.

DOOH!

haven't even had my first brew yet......

 

[david_42]

I actually have a recipe I'm working on for "Stiffy - the bastard offspring of a Wee Heavy and a LeftCoast IPA). My friend Michael came up with the concept & I'm trying to refine it (he wasn't much for documentation). Every batch has been good, but it takes me six months or so to drink one.

 

[DeRoux's Broux]

please share, please share, me likey!

 

[DeRoux's Broux]

how did that Wyeast Scottish ale work in the starter. it's moving right along now, but not much krauesen. is it beacuse it's Scottish and doesn't know what krauesen is? :~)

 

[Rookie]

It should be O K to use if the pressure blew some out it probably didn't let anything back in.
I usually keep a pack or two of a nuetral flavor dry yeast for emergency use.

 

[SwAMi75]

Personally, when making a starter, I don't even smack it. I just cut both bags open and dump them into the starter. Same difference, right?

 

[Tony]

I guess smacking it allows you to see how good the smack pack is. But, just cutting open the bag and dumping the contents of each is probably more time saving.

I just used a Smack Pack of WYeast #3333 German Wheat in my latest brew, and ended up smacking it two days ahead of brewing. It was my last Smack Pack, and I was curious to see how quick it would swell. By the next morning it was bloated, and I made a 1600 ml starter with it. Within 5 hours after brewing a day later, it was bubbling away violently.

 

[DeRoux's Broux]

well, mine was puffed up in a couple hours, so it was a good pack. the hole didn'taffect anything. i pitched the starter at 4:30ish, smelled fine, looked fine, still active when pitched. i set my carboy in my chest freezer set at 63 degrees, and at 5:00pm, i had activity. so no worries. after reading up on Wee Heavy's and Scottish ales, i'm going to lower the temp to about 52-55 tonight, and let it ferment for 10-14 days. hope she works!

 

[SwAMi75]

Sounds awesome, DeRoux! I'm really wanting to do a big Scottish soon, but I need to do a couple of quick-turn batches to rebuild the stockpile.

 

[El Pistolero]

after reading up on Wee Heavy's and Scottish ales, i'm going to lower the temp to about 52-55 tonight, and let it ferment for 10-14 days. hope she works!

And I've been freaking out because I can't get mine over 66F...guess I should relax and have a homebrew.

 

[DeRoux's Broux]

yep, chill and enjoy EP!
i had to replenish my stock-pile too. now i can let the wee heavy ferment and age right!

 

[buttugly]

Yep,

First and only time I used it, it spurted starter wort all over the counter. I went ahead and used it because I didn't have a backup and it worked OK but I'm not really proud of it.

 

[DeRoux's Broux]

how did it ferment for you? and what temp did you ferment at? mine's been going since saturday afternoon, and i started it at about 69 degrees. i've lowered it down to 59 for the duration. i wanted to get down to 55, but got tied up.