bracconiere
Jolly Alcoholic - In Remembrance 2023
they ferment out faster too? not trying to hijack, just quick question. i use gluco, and get 1.000 every time, but wouldn't mind speeding it up.
Short on the FG
- Thread starter Amy Kemp
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they ferment out faster too? not trying to hijack, just quick question. i use gluco, and get 1.000 every time, but wouldn't mind speeding it up.
Abilor
518 Beeronaut
Oh definitely. The metabolic activity is night and day over when I would just splash and swirl, and then pitch a smack pack without a starter. I can't use those little airlocks if I use a starter and the O2 wand. Within 3 hours it's bubbling away, and within 24, there's krausen shooting through the blowoff tube into a 2 quart container filled with StarSan water. Primary ferment is done within 48 - 72 hours of initial pitch, meaning less than one air bubble every 60 seconds. I still PF for 7 days, and SF for another 7. I like to SF since it gives me a chance to filter out some trub and protein haze, etc. And I get my PF vessel back.
But yeah. I'll never go back to not using the O2 wand. Amazing. I got mine at an online HBS.
bracconiere
Jolly Alcoholic - In Remembrance 2023
Thanks, i think i'll try it, already have the red o2 battles for my mini welding stick....
(and apparently my trolling caught a fish, Welcome!)
Northern_Brewer
British - apparently some US company stole my name
I wouldn't sweat it, your S-05 may not have performed quite as intended but you're right on target for a British stout at least - eg the post-WWII Bass imperial stouts typically started around 1.077 and ended at 1.025-27 (64-67% attenuation), at a time when their yeast was attenuating 78-81% in their paler beers. You'll never get as much attenuation in dark beers, and all yeast start to struggle a bit over 1.060.
And don't worry too much about oxygen - whilst it won't particularly hurt, it's far less important for dry yeast as mentioned above. For this kind of beer yeast nutrition is far more important. It's also worth checking pH when mashing anything with significant amounts of dark grains.
And don't worry too much about oxygen - whilst it won't particularly hurt, it's far less important for dry yeast as mentioned above. For this kind of beer yeast nutrition is far more important. It's also worth checking pH when mashing anything with significant amounts of dark grains.
