WY1450 Denny's Favorite

[Rob2010SS]

Brewed a milk stout on Sunday afternoon. I pitched a 1.6L decanted starter of wy1450 at about 4pm. Prior to pitching, i pulled it out of the fridge approx. 3.5-4 hours ahead of time. It had been in the fridge since Friday at 6pm. 1.6L starter, according to Homebrew Dads Yeast calc, got me 304B cells and i needed 291B cells.

It's going, but to be honest, i expected it to be going through the blow off tube already, especially with how full the carboy is. My last couple of beers went through the blow off tube by now. I aerated this batch for 90 seconds with pure O2.

My question is what is the typical behavior for this yeast? Is it usually pretty calm or does it usually go nuts? This is my first time using it.

 

[Dog House Brew]

It can be a little slow for me the first time around. I generally pitch at 65, raise it to 68 on day 3, 70 at day 5.

 

[Rob2010SS]

Good to know! Thanks. It's just very tame for me. I was surprised. According to the tilt it's up to 65 now but it just went through a warm up cycle with the heat wrap. We'll see how it finishes out

 

[Rob2010SS]

Alright, got another question here. I checked on it this morning and krausen is pretty much all gone. It dropped from 1.055 last night to 1.051 this morning but i wouldn't think krausen would fall that quick... any ideas or thoughts on why?

 

[Dog House Brew]

It has only been a day since pitching, No? I would 1) relax 2) let it go today 3) then raise the temp 2 degrees every other day until 70 is reached. This is how I handle most ferments. It is doing just fine, look at gravity in a week.

 

[TheHopfather]

Every pitch of yeast has the potential to ferment differently than the last. I just did an IPA with WLP090, 1.5L starter and the krausen only ever grew to about 1/4" above the beer. Every other batch I've done with WLP090 blew off vigorously. I was worried because I've never seen that behavior before but the beer turned out great. I think you just need to keep in mind that yeast are alive and they'll do things their way, not necessarily the way you think it should look. The gravity is dropping on your beer, it is fermenting, try not to focus on appearances and just let the yeast do their thing.

 

[Rob2010SS]

It has only been a day since pitching, No? I would 1) relax 2) let it go today 3) then raise the temp 2 degrees every other day until 70 is reached. This is how I handle most ferments. It is doing just fine, look at gravity in a week.

Correct, it was pitched on Sunday at 4pm. I will try to relax, lol. This is only my second stout so I'm a bit paranoid about it. I had some under attenuation issues on my first one so I'm just a bit gun shy.

Every pitch of yeast has the potential to ferment differently than the last. I just did an IPA with WLP090, 1.5L starter and the krausen only ever grew to about 1/4" above the beer. Every other batch I've done with WLP090 blew off vigorously. I was worried because I've never seen that behavior before but the beer turned out great. I think you just need to keep in mind that yeast are alive and they'll do things their way, not necessarily the way you think it should look. The gravity is dropping on your beer, it is fermenting, try not to focus on appearances and just let the yeast do their thing.

Thanks for the information. You have a valid point about each pitch acting differently. I just need to not look at it so much.