Quantcast

First Time Brewing from Scratch, think I got everything down except super confused about yeast

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Conner James

Member
Joined
Apr 6, 2019
Messages
5
Reaction score
0
Hello everyone, first time (extract) brewer here so be gentle please haha. I have spent the past month getting every little bit of science down for a high gravity blueberry ale (5 gallon batch) I've wanted to make, I am ready to brew on wednesday but I'm still honestly having trouble understanding yeast. To give you some specs to help I am using 16.5 lbs of pale malt extract, 3 lbs flaked rye, and 3 lbs caramel 10L for this recipe as well as a total of 2 oz of Williamette Hops. I have an estimated OG of 1.108 and estimated FG of 1.035 and I'd really like to reach that goal but I know it will depend on the yeast I am using. From the advice I've received from an employee at my local homebrew shop I purchased 5.24 fl oz of Imperial Flagship ale yeast (A07) which has 200 billion cells of brewing yeast. I have also purchased 11.5 g of Safale s-04 dry yeast. I hadn't really intended on making a starter since I have already spent so much time learning everything else. Can anyone give me some tips on how to reach my Final Gravity? Do I pitch the liquid beforehand and then dry once in the carboy? Do I have to make something with the liquid yeast? Forgive the dumb questions I just genuinely want to be educated on this. Thanks a ton
 

Steveruch

Well-Known Member
Joined
Nov 15, 2016
Messages
1,395
Reaction score
554
Location
Crescent City
A yeast starter is called for here; you don't have enough yeast.
As a beginner your best bet would be to use multiple packs of dry yeast. Even with the A07 one pack of S-04 is under pitching.
 

CascadesBrewer

Supporting Member
HBT Supporter
Joined
Mar 24, 2013
Messages
1,009
Reaction score
608
Location
VA, USA
Have you brewed other batches before? If you are a new brewer, this does not sound like the best place to start. One reason, is that your beer will likely not be in prime shape for 6+ months, so it is kind of hard to learn much from this batch. With big beers you have to be on point with yeast pitches, aeration, and temp control. Also, I am not sure what flavors 3 lbs flaked rye will even add if steeped (vs a mash or partial mash).

Honestly, this does not sound like a good recipe for a Blueberry Ale. Did you come up with this all your own? How much blueberry are you adding?
 

kh54s10

Supporting Member
HBT Supporter
Joined
Aug 6, 2011
Messages
18,697
Reaction score
5,440
Location
Edgewater
I agree that you are biting off a lot to chew. For that beer I would make a sizable starter with the liquid yeast. Forget about the dry yeast entirely. Aerate the wort very well. Pure oxygen would be best. Pitch and let fermentation start. Then when I see activity and no more than 24 hours later I would aerate again. Temperature controlled fermentation would be advisable also.

This beer will not really be ready to drink for 4-6 months, maybe longer.

I would start off with a kit, proven recipe, something in the 1.050 OG neighborhood. Get a feel for brewing before tackling such a large beer. I didn't do one like that for 6 months and it was not quite as big.
 
OP
C

Conner James

Member
Joined
Apr 6, 2019
Messages
5
Reaction score
0
Hello everyone, first time (extract) brewer here so be gentle please haha. I have spent the past month getting every little bit of science down for a high gravity blueberry ale (5 gallon batch) I've wanted to make, I am ready to brew on wednesday but I'm still honestly having trouble understanding yeast. To give you some specs to help I am using 16.5 lbs of pale malt extract, 3 lbs flaked rye, and 3 lbs caramel 10L for this recipe as well as a total of 2 oz of Williamette Hops. I have an estimated OG of 1.108 and estimated FG of 1.035 and I'd really like to reach that goal but I know it will depend on the yeast I am using. From the advice I've received from an employee at my local homebrew shop I purchased 5.24 fl oz of Imperial Flagship ale yeast (A07) which has 200 billion cells of brewing yeast. I have also purchased 11.5 g of Safale s-04 dry yeast. I hadn't really intended on making a starter since I have already spent so much time learning everything else. Can anyone give me some tips on how to reach my Final Gravity? Do I pitch the liquid beforehand and then dry once in the carboy? Do I have to make something with the liquid yeast? Forgive the dumb questions I just genuinely want to be educated on this. Thanks a ton
Thanks for all the advice everyone, It turns out my understanding of gravity was completely different. I did not intend to make as big of a beer as the gravity that was predicted. I was aiming for more 6 to 7 percent. I am still going to attempt this recipe and see where it goes. Once again, I appreciate all the advice.
 

mulletmaster

Well-Known Member
Joined
Jul 30, 2011
Messages
125
Reaction score
44
Location
Lansing
Did you scale it back or are you still proceeding with the original recipe? 16.5 lb malt extract is a lot.
 
Top