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New Fermentation Record (n00bs, pay attention)

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Evan!

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I made a hefe last weekend with a new pack of Weihenstephaner Weizen yeast (Wyeast 3068) and a large starter. It finished in 4 days or so---1.055 to 1.014. So this past Saturday, I racked it to a keg and brewed a dunkelweizen, OG @ 1.056. Strained the wort onto the hefe cake around 2:30pm on Saturday and it was bubbling within 20 minutes. It's 57ºf in my brewery, and the aerobic activity kept the wort up around 67ºf. I expected it to blow off, but it never did. By yesterday afternoon, it was slowing down and the krausen appeared to be falling already. I checked the gravity around 3:00pm and it was at 1.016---which is probably where it'll finish because of the 12oz of carapils.

So, there you go. 1.056 to 1.016 in 24 hours.
 

Soulive

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Yeah, yeast cakes are the fastest I've had also. It is amazing to see activity that quickly...
 

david_42

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I had an IPA-on-the-cake do 18 hours. At least what wasn't on the walls, floor & ceiling. Blow-off tube too small.
 

cheezydemon

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Indeed, and yeast cakes are the cheapest and easiest thing possible....just don't clean your fermenter, cool the wort and pitch it onto the yeast.

This is why I started making my starters in my primary. I believe that pitching the wort rather than the yeast aerates pretty darn well and stirs the yeast up evenly. (I dump the wort from 3 feet up or so)
 

PseudoChef

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So now that you've done this, I want you to keep me updated to try to dispell the myth about over-pitching, since I think Hefe yeast is perfect for this type of experiment.

I'm just interested in how the fruity flavors of the yeast come out with a cake-pitch.

Is this the same recipe you used for your Stunkleweizen? That beer was phe-friggin'-nomenal.
 
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Evan!

Evan!

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PseudoChef said:
So now that you've done this, I want you to keep me updated to try to dispell the myth about over-pitching, since I think Hefe yeast is perfect for this type of experiment.

I'm just interested in how the fruity flavors of the yeast come out with a cake-pitch.

Is this the same recipe you used for your Stunkleweizen? That beer was phe-friggin'-nomenal.
yeah, we'll have to see---it would be the perfect experiment, because the recipe is the Stunkelweizen recipe (glad you liked that...it's one of my favorites!), but the first one was a slurry + starter, whereas this one is a cake. So we'll have to see. Luckily, I still have a couple bottles of the first batch floating around, so I can do a side-by-side comp when this one is ready.
 

Blender

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Large amounts of yeast do speed things along. When I visisted Stone Brewery they said their some of the ales fermented out in 3 days and they moved them to a bright tank.
 

ohiobrewtus

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I pitched on a WLP300 cake 4 times last summer, brews 3 and 4 were all done within 24 hours. That sure was fun to watch.
 

PseudoChef

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Evan! said:
yeah, we'll have to see---it would be the perfect experiment, because the recipe is the Stunkelweizen recipe (glad you liked that...it's one of my favorites!), but the first one was a slurry + starter, whereas this one is a cake. So we'll have to see. Luckily, I still have a couple bottles of the first batch floating around, so I can do a side-by-side comp when this one is ready.
Cool, I still got a lot of fruit from the one you gave me. It's second in the queue of brews to do since I need a low-hopped session.
 

Go Gators

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I want to pitch my next batch on top of my Wit. I am cautious about doing this because it was a high gravity brew, and I don't know if the yeast is pooped out. Should I be able to get away with a cream ale for instance with an OG of about 1.050? The wit was supposed to be at 1.078 but i measured it at 1.062.
 

Brewing Clamper

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On Saturday I dumped a RIS onto a cake from a blonde. That thing took off in less than 15 mins! It still blowing out some but it is a fairly big beer.
 

Ryanh1801

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yall must get super yeast. Even with a big starter or yeast cake I have never had one finish that fast. I think 4 days is the fastest I have had.
 
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Evan!

Evan!

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Ryanh1801 said:
yall must get super yeast. Even with a big starter or yeast cake I have never had one finish that fast. I think 4 days is the fastest I have had.
thangs juuust mooove a liiiil slowwwr down in taaayyyyhaaassss...:D
 

Arneba28

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damn that is impressive. never used to pitch a starter and they took 24hrs to start. started making starters and I was down to a few hours then. well I did a hodge podge batch. half yeast slurry from a british ale yeast 1098 and half yeast slurry from american ale yeast 1056. total about 3 cups solid slurry. 25 min and it was rockin, blew the airlock out. put the 3/8" hose in and it shot out of that like a fire hose lol.
 
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