Second batch starting today....
- Thread starter SiegIPA
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flars
Well-Known Member
Part of these instructions are outdated. Check out post #17 of this thread.
https://www.homebrewtalk.com/showthread.php?t=522742
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mrgrimm101
Well-Known Member
I pull up this video every time I am ready to rehydrate. I've found that rehydrating really doesn't take that much more work or extra steps and it can greatly increase your yeast cell count.
[ame]https://www.youtube.com/watch?v=SL92Bd4kfbQ[/ame]
[ame]https://www.youtube.com/watch?v=SL92Bd4kfbQ[/ame]
Well, I just cut open the package of yeast and dumped it in the wort and stirred a bit. Had signs of life in under 24 hrs. Had a bit of a cool spell since then, so offgassing has slowed when temp dropped from 64 down to 56 which seems to make sense. It is still off gassing slowly now, brought it inside to maybe bring temp up closer to room temp...at least for a few hours...I don't want it to get too warm. Sunday will be one week since the batch was started. Already the gas production on this batch is better than my first batch....lasting longer that is. First batch stopped altogether after 48hrs or so. Really looking forward to this batch. Gonna dry hop it with an ounce of Centennial hops in another week or so.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
A few tablespoons shouldn't make much difference but adding table sugar will dry out and thin out the beer.
If you want to add "food" get some yeast nutrient.
If you want to increase the alcohol content it is better to do it with the malts.
if it happens to be fermentis dry yeast just follow their instructions, in this case for safale 04
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_S04.pdf
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_S04.pdf
LoudHousebrew
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I have had zero problems with just dropping in a packet of dry yeast. i guess a lot depends on the source. i get my yeast from a local trusted source so situations mat vary but while im sure rehydrating may be a best practice, it just isnt something i worry about. as long as you are keeping the cool side clean it is almost surely going to turn out good.
Looks like the brew is going along about on schedule. Off gassing stopped a few days ago. Original SG was 1.066 and looking at 1.026 today... Alcohol is above 5%...kinda wimpy by my taste..I was hoping to get it up a bit higher...high 6's hopefully by bottling day or at least once bottle conditioned.
flavor was nice today...kinda flat though...very little carbonation. Adding the conditioning sugar at bottling oughta fix that I hope.
Gonna give it another week and dry hop...let 'er sit another week after that, filter and bottle at that point.
Does that sound close to about right?
flavor was nice today...kinda flat though...very little carbonation. Adding the conditioning sugar at bottling oughta fix that I hope.
Gonna give it another week and dry hop...let 'er sit another week after that, filter and bottle at that point.
Does that sound close to about right?
ehh...and then the other problem...it is getting warm. A little worried I will get above optimal temps....sitting at 64 degrees today...tomorrow I will likely need to find a way to keep it cool...as temps here hit 80 and really push the envelope
flars
Well-Known Member
Fermentation is done so temperature is not a worry any more for adding off flavors. CO2 will off gas faster as the beer warms. Less CO2 off gassing, during dry hopping, will keep more of the hop aromas in the beer.
You can set the fermentor in a tub of water to keep it under the high ambient temperatures you will be experiencing, but temperature swings of the tub water will not be a problem either. Experiment with one or two ice filled soda bottles each day for a comfortable temperature.
I would be nervous about the beer reaching 80° during dry hopping, even if it would not be detrimental to the beer.
You can set the fermentor in a tub of water to keep it under the high ambient temperatures you will be experiencing, but temperature swings of the tub water will not be a problem either. Experiment with one or two ice filled soda bottles each day for a comfortable temperature.
I would be nervous about the beer reaching 80° during dry hopping, even if it would not be detrimental to the beer.
OK...no wheres near 80. Gonna dry hop tonight...Sunday is 3 weeks in the primary. I am thinking dry hop as is, and not worry about the old yeast gunk that is still in there...that is about the only differenct I see in my directions...they recommend siphoning off to a secondary fermentation vessel and the only thing I see that doing really is separating out the solids currently in the beer .
SG is still going down. Now at 1.014...ABV is at about 6.8 so right in my wheelhouse. Flavor is bitter, a bit flat which I guess is to be expected...will dry hop tonight, give 'er a week, filter, add the last bit of sugar (which should take care of that flat issue) and bottle it up next weekend.
Thanks for your post flars.... informative and encouraging!
Had a couple of days when temps went up a bit, near 80 outdoors. . Beer got up to 68-ish so I think I am ok at this point. Local weather says we won't be above 75 and then not till 10 days from now...so, my timing should be just about OK for this batch...should be bottling by next Sunday. Sooner or later will need to look into temp control somehow.
Had a couple of days when temps went up a bit, near 80 outdoors. . Beer got up to 68-ish so I think I am ok at this point. Local weather says we won't be above 75 and then not till 10 days from now...so, my timing should be just about OK for this batch...should be bottling by next Sunday. Sooner or later will need to look into temp control somehow.
