Well, my first repitch of Bry97 yeast looks to be complete. It has settled nicely at the bottom of the bucket and fermentation seems to have slowed. I am going on a weekend golf trip so it will be another 4 or so days before dry hopping. What I noticed right away was dang this yeast took off quick. Within 5 hours or so I was seeing shifting in my airlock and within 10 to 12 it was in a full fermentation. Also, I am noticing that the yeast cake at the bottom of the bucket is alot more than just what would normally be in a fresh packet. So much so, that my spigot might be a bit clogged. I am going to do my normal transfer and see what I get, but if this is the way it works I am going to have to figure out a way to either use less yeast or ferment in a different vessel that will allow me to use a floating dip tube. I really want to try fermenting in a keg, but the kegs I have are a bit too tall for my fermenter fridge. Also, I have read that if you use a 5 gallon corny keg you are only going to get about 4.5 gallons or so of beer. But, with that said, I can do a really true O2 free transfer and it would be pretty cool. Anyway, thanks to all who guided me thru this first for me. It was pretty cool to see it work. Now, big decision, do I store the yeast in the bucket? I already have a mason jar with about 10 to 12 ounces of yeast in my fridge ready for the next brew.
As a side note, if fermentation is pretty close to done, should I raise the temp of the fridge a bit? It is currently at about 63 degrees and I was thinking of going to 68 or so before dry hopping. Thoughts?
As a side note, if fermentation is pretty close to done, should I raise the temp of the fridge a bit? It is currently at about 63 degrees and I was thinking of going to 68 or so before dry hopping. Thoughts?
