I brewed last night... and I don't have the yeast I want!

[urg8rb8]

I brewed an American Wheat last night with the intention of going to the local brew store this morning to get WY1010... and they don't have it! And I'm going on a trip on Weds coming back on Sunday.

In the event I can't get the yeast before my trip, would it be ok to keep the beer in the fermenter for a few days until I get back? If so, what temp? I'm thinking low thirties to minimize infection?

 

[jerbrew]

As long as your sanitation was on point a couple days sealed up will be fine and dropping the temp will slow anything that did get in there.


Or you can just through in a pack of us-05, or any other Chico strain, And don't worry about it.

 

[dwhite60]

Ditto the US-05.

I'd have a problem leaving unpitched wort.

All the Best,
D. White

 

[urg8rb8]

If I pitch US05 I'd miss out on the flavor profile of 1010.

 

[chickypad]

Have you used 1010? It's quite neutral. I think it adds just a little tartness but IME it's pretty hard to pick out differences compared to 05, 1056, etc.

 

[Norselord]

Buy a 6-pack of a bottle conditioned wheat beer (should be available within a 10-mile radius from just about anywhere)
Harvest the yeast.
Propogate.
Build starter.
Pitch.

Or just dump 3 bottles into your wort and hope for the best...

 

[dryboroughbrewing]

Go with Chico, IMHO you won't mis much 1010 is pretty boring.

 

[urg8rb8]

Have you used 1010? It's quite neutral. I think it adds just a little tartness but IME it's pretty hard to pick out differences compared to 05, 1056, etc.

No, never used 1010 before. You don't think it's tart enough to know the difference?

 

[urg8rb8]

Buy a 6-pack of a bottle conditioned wheat beer (should be available within a 10-mile radius from just about anywhere)
Harvest the yeast.
Propogate.
Build starter.
Pitch.

Or just dump 3 bottles into your wort and hope for the best...

This is a great idea. Do you think any of the Sam Adams American Wheats would work?

 

[IslandLizard]

Why not pitch a pack of US-05 and be done with it? Wort left in a fermentor for a week will most likely spoil.

Yeast from bottles needs to be propagated to a large enough healthy cell count. That takes a week.

If you want some extra tartness, add some lactic acid after fermentation is over.

 

[urg8rb8]

Ok done. US-05. I have lactic acid that I use for water chemistry.

 

[chickypad]

No, never used 1010 before. You don't think it's tart enough to know the difference?

I think it's very hard to tell the difference. I brewed a number of Am wheats with 1010 and 1056 before I picked up there was something slightly different between the two. I'm calling it tart because it's in the descriptor for the yeast but I'm not even sure that's exactly right, it's not tart like a sourness. Bright maybe?

 

[Sammy86]

I think it's very hard to tell the difference. I brewed a number of Am wheats with 1010 and 1056 before I picked up there was something slightly different between the two. I'm calling it tart because it's in the descriptor for the yeast but I'm not even sure that's exactly right, it's not tart like a sourness. Bright maybe?

Bright is definitely how I would describe it as well...I use it exclusively for my American Wheat beer recipe...I have gotten in the habit now of changing the hops every summer...I would also agree it is pretty neutral at times when I ferment on the cooler side 61-63 it's definitely neutral...64-68 bright YMMV