FatherJack
Well-Known Member
- Joined
- Sep 26, 2010
- Messages
- 500
- Reaction score
- 15
Hey All,
I'm gonna keep this short. Let's just say someone has learned to make a starter with liquid yeast.
I have back-ups set to move in tomorrow if nothing happens with my non-starter liquid yeast. Here's the beer:
1.25lb 2-row
10oz Crystal 60L
1lb Wheat
1/2oz Chocolate
6lb Extra pale extract
400 Grams extra pale DME (had this lying around, threw it in to get rid of it)
Hops were:
1oz Cascade at 60 minutes
3/4 Willamette, 2oz Kent Golding at 15 minutes
3/4oz Cascade at 5 minutes
Dry hop with 1/4 oz of Willamette and Cascade.
This is the recipe for an IPA. What would you all use, S-04 or S-05? The original yeast called for was Ringwood Ale. After various rousing, I believe it might be dead in the water - er...wort. Tomorrow will be approaching 48 hours and I will take a gravity reading before confirming that nothing is happening.
Thanks again and here's to a lesson learned on the importance of starters!
I'm gonna keep this short. Let's just say someone has learned to make a starter with liquid yeast.
I have back-ups set to move in tomorrow if nothing happens with my non-starter liquid yeast. Here's the beer:
1.25lb 2-row
10oz Crystal 60L
1lb Wheat
1/2oz Chocolate
6lb Extra pale extract
400 Grams extra pale DME (had this lying around, threw it in to get rid of it)
Hops were:
1oz Cascade at 60 minutes
3/4 Willamette, 2oz Kent Golding at 15 minutes
3/4oz Cascade at 5 minutes
Dry hop with 1/4 oz of Willamette and Cascade.
This is the recipe for an IPA. What would you all use, S-04 or S-05? The original yeast called for was Ringwood Ale. After various rousing, I believe it might be dead in the water - er...wort. Tomorrow will be approaching 48 hours and I will take a gravity reading before confirming that nothing is happening.
Thanks again and here's to a lesson learned on the importance of starters!