I brewed on short notice last Saturday night (11-14-14). Yooper's Fizzy Yellow beer (slightly tweaked with 7lbs Vienna, 3lbs US pale, .2 lbs acid malt). Mashed at 149 F. I am hoping to have it ready and kegged for a get together this coming Friday (11-28-14). I know I'm pushing it, and that's why I chose a fast and high flocculating yeast - Wyeast 1098.
I pitched two packs (no starter) of fresh yeast. Krausen was there within 8-12 hours, and I let it go at 64 degrees for 4 days, activity slowed down and I raised the temp up to 72. SG = 1.048
Day 6 G= 1.010
Day 7 G = 1.009
Day 8 G = 1.009
So, it's likely at terminal gravity now (Day 8 ). Here's my proposed schedule from here on out:
Day 8-10: maintain in fermenter at 72.
Day 11: cold crash in fridge
Day 12: transfer to keg
Day 12-14: pressurize at 30-40 psi
Day 14: drink
I'm usually not in a hurry, and usually let it sit in the fermenter longer, cold crash longer, and pressurize slower and lower.
Any suggestions to my schedule? (Other than not to be in such a big hurry). ;-)
I pitched two packs (no starter) of fresh yeast. Krausen was there within 8-12 hours, and I let it go at 64 degrees for 4 days, activity slowed down and I raised the temp up to 72. SG = 1.048
Day 6 G= 1.010
Day 7 G = 1.009
Day 8 G = 1.009
So, it's likely at terminal gravity now (Day 8 ). Here's my proposed schedule from here on out:
Day 8-10: maintain in fermenter at 72.
Day 11: cold crash in fridge
Day 12: transfer to keg
Day 12-14: pressurize at 30-40 psi
Day 14: drink
I'm usually not in a hurry, and usually let it sit in the fermenter longer, cold crash longer, and pressurize slower and lower.
Any suggestions to my schedule? (Other than not to be in such a big hurry). ;-)