You don't even have to smack it. It's just a nutrient pack. If you're making a starter, just pitch like the rest. It's a nice indicator if the yeast are kinda viable though.
Wyeast still sells smack packs, but white labs and omega don't.
I don't smack it (Wyeast), only find the nutrient pack inside and squeeze it against the counter until it pops inside.
Thanks Gerry,
I really don't care for overly hoppy beers. That bitter bite does nothing for me. Scotch ales and some super rich stouts are my favorite types of beer. I prefer them bold, rich, meaty, and malty!
This batch I'll boil this weekend will use Wyeast 1728. Do you have any recommendations on how to prep it? Should I create a starter, or just punch the pouch and let it sit for the morning, then pitch that?
Also, do you recommend any specific temp when pitching, or should I just follow the recipe, which recommends a temp between 70f and 78f?
Will check the recipe you linked now. Thanks for sharing it.
-Paul
How's your brewday going?
Glad to read this! The last thing I want is a lap full of yeast because I burst the bag! Will be activating it this evening in preparation for tomorrow's wort. :rockin:
-Paul
I always put mine on the counter and smash it with the heel of my hand, like I'm trying to kill a gigantic bug. It's much more rewarding that way. No yeast pack explosions...yet...
I'm going to weigh in on the caramelization issue. I've done a Scotch ale twice; all grain, not extract, but the principle is the same. I took 1.5 gallons of the first runnings (1.075) and cooked it down on my induction plate. Got it to 1.2, added it with 10 minutes left in the boil. Not only did it up my SG to 1.080, it contributed a huge maltiness that was wonderfully dark and brown tasting. Tested it against a couple of commercial wee heavies and it was spot on. Should note also that it was a 90 minute boil to get the volume correct.
You caramelized a lot more than I did. My recipe called for 24 oz., which I caramelized down to raw syrup, reconstituted with hot water back up to the original quantity, then tossed it back into the main wort.
When you caramelized, how do you treat the reduction? I tried to use a thermometer to see what the hottest temp I was able to hit was. I wanted to get upwards of 350f, having read that conversion occurs in caramelization at around 350f. I think I need a candy thermometer... mine weren't able to report that high. So I brought it to a good boil. The rich syrup developed very fine bubbles, then I took it off, fearing I'd burn it. It didn't appear or smell burned.
Just curious how you approach caramelizing and how you know when you've hit your target in terms of knowing when to pull it off the heat.
There wasn't a target temperature, the recipe I used (Boundary Bay Scotch clone) only called for boiling down at least a gallon of the first runnings then adding them back 10 minutes before end of boil. Just need to make sure it doesn't scorch. I used a relatively shallow pan so it would cook down faster. Getting it to come up at least to 1.2 seems to be about right.
If you don't have a refractometer, use your taste buds before and after; it doesn't need to be a syrup.
I just reread your post...I wouldn't reconstitute it. That is just taking it pretty much back to where you started and not adding a lot to the flavor/gravity. Since you are doing extract, what you might want to try is increasing your extract quantity slightly, and also your water volume. You would need to do some math, but with 24oz you would maybe lose 5-6 Oz in the boiloff. That isn't a huge loss. Reconstituting may have also contributed to the lower than expected SG. But it does sound like it will turn out great...I love me some Scotch ale!!
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