Many traditional English breweries recirculate fermenting wort to rouse yeast back into the wort. Ever heard of a Yorkshire Square? I'm pretty sure Ringwood gets recirculated during fermentation in some US breweries, too.
I opened this thread just out of curiosity. I just wanted to know is there any way to differentiate ale yeast and lagers yeast when it's fermenting.this might be off-topic, but i wonder what bootleg beers are you trying to clone? i'm curious because of your bready comment?
edit: and saying bootleg, and risk avoidance...and how slow it is in the one forum to hide from google!maybe it'd be better for you and the guy from iran to talk there, i don't know why else it even exists....
It's called CS 31 yeast. I read about it's a yeast suitable for brewing ales and it's a top fermenting yeast.What kind of brewing yeast (brand, name, strains, etc.) were they?
Without any yeast strain indication, it's just a generic yeast. Now baker's yeast can very well be brewers yeast, breweries produce tons of it, along with beer. Why waste it?
They may use for baking whatever is commonly available.
I have noticed that my (brewing) yeasts becomes less flocculent and slower clearing with repeated repitchings (or higher generations made from starters). In baking that's never an issue, but in beer it is.
Exactly!
The majority of baker's yeast usually flocculates out after a few weeks, but the fermented products stay very hazy, almost forever. It takes months at near freezing temps to get it acceptably clear even with gelatin. Far slower than any Pilsners I've done.
So baker's yeasts are not just slower flocculators, they're also very slow clearing, to be more accurate?
It's a yeast called CS31 by angels yeast. A Chinese company. Got it from China after 40 days wait. This is first time I am using a proper brewing yeast. And trying to learn how differently it behaves.
It's Saccharomyces cerevisiae yeast for baking. Its written on the back side of a packet.But Saccharomyces cerevisiae has many different strains. I am again repeating in the past whenever I brewed with it , there was a big yeast cake at the bottom. If that's what you call a flocculation. Its starts fermenting very quick after 8-9 hours at maximum. Alcohol tolerance is more than 8% like most people claim bakers yeast can, t tolerate beyond 8%.I don't have a way to measure it but as someone who tried commercial beers and wines I can make a comparison.Last time I brewed rice wine it using gluten rice and sugar it was somewhere between 10-15% abv. That thing got me high real quick , the smell and taste of alcohol was very strong. Its can convert almost sugars into alcohol I.e attenuation. The only downside is it gives a strong bread flavor , aroma and very strong alcohol taste and smell.
be sure to turn off the ads!
Why to turn off the ads I think the admin of this site earn money from those ad views.to me man, we mowed someone's lawn for an hour and hung out after work, and split a twelve pack!
From my perspective the first two replies gave you the best info about your actual question.
Holy crap are you going to drink that alone or you are a commercial brewer? Otherwise it doesn't makes sense to brew that much at home.
Holy crap are you going to drink that alone or you are a commercial brewer? Otherwise it doesn't makes sense to brew that much at home.
Or you are some 10 feet tall big foot
Any special reason for that?
Yes and it says medium flocculation. That explains why I have a small sediment. Though I just checked a sediment has grown a little. Its 7 the day and it's still going on. The alcohol tolerance is 14 % abv. Looks like a strong yeast . I am already getting a very strong ester and fruity aromas. Because the PET bucket fermentation isn't as seal tight as a glass carboy. The airlock is working fine. Looks like a good yeast at least its behaving like what the company claims.
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Wow $200 is a very unfair price.from that link...(which i'm disapointed won't ship to the us! they want like $200 for a brick of nottingham here!
This yeast is var. diastaticus.
which means it will ferment more complex sugars...and be sure to give it time, or you might get bottle bombs....(i was about to ask what the og was...but of course you don't know lol, and i'm still waiting on that aquarium hydro to compare to my SG one)
Sorry lol my bad.WHOA DUDE! at $9.50 a 12g pack that's $400 for a 500g brick! thanks for trying though! i'm always looking for cost saving measures, that's just not going to be one of them!
If using traditional Yorkshire yeast, which are highly flocculant with a tendency to sit under and on top of the wort, i.e. not suspended in the wort, rousing promotes a better fermentation. By getting them back in the wort. The yeast trough automatically traps healthy yeast too, which makes harvesting the freshest yeast a complete doddle.
Not necessarily, as recirculation occurs for a minute or so every few hours during active fermentation when CO2 is being released at a high rate.SOOOO, what you're telling me if i hear LodO too many times, this is my blow back at them?
I am planning to use mine in perpetuity ,like ancient people
I am planning to use mine in perpetuity ,like ancient people
If not in perpetuity then atleast for the next two batches.
Or will buy cheaper bricks from chinese suppliers. I've seen some for like 3500 RS . But they are in Chinese language so no way to tell they are for ales ,lagers or other info.
They only tell whether its a grain based yeast(beers) or fruit based yeast(wines)
I think a dietary supplement or nutritional yeast for lactating mothers(still useful for me thoughi can't tell if this is the supplement or actual yeast? only a $1 a 50g pack though?
https://www.daraz.pk/products/brewe...null__28557__null__0.0__0.0________null__null
edit: never mind, looked it up...and noticed the writing at the bottom....
edit 2: maybe i just don't know how to join your underground here's an interesting one?
https://www.daraz.pk/products/100-i...0e.searchlist.list.52.48e2760abr3o2H&search=1
)
I think a dietary supplement or nutritional yeast for lactating mothers(still useful for me though
(or is that another misconception i have?)
Again I am lostspeaking of folate, ever since talking to you...i've been craving a huge plate of chickpeas!
Yes exactly. There are brown patches on the lid cover of my plastic bucket and there are bubbles on the sides.
You can actually those brown patches from outside in the pic below.speaking of folate, ever since talking to you...i've been craving a huge plate of chickpeas!
but back on the original question, all i have to really offer is what i said....top fermenting is called top fermenting because people didn't even know what it was, and it got brown patches on top....bottom fermenting didn't...at least that's my understanding, if you look at the side of a glass carboy while fermenting, you can see either way the co2 bubbles are all through it.....?
i once HAD to use lager yeast out of nessecity, because my indoor temps were like 50f...and ale yeast wasn't fermenting...
Again I am lost
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
