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re: Homebrewing: In-Process Thread
Posted on 7/31/15 at 10:03 pm to rds dc
Posted on 7/31/15 at 10:03 pm to rds dc
quote:
Nice! If you used my dregs, then it will take 6 months for the tartness and the Brett to really show up.
I did, plus more Crooked Stave and Jester King and possibly other stuff I can't remember.
Bug, I collected dregs in a jar in the fridge for a month or two, then made a 1L starter for them. I left them in there 2-3 weeks or so, maybe even a month, then brewed. When I was ready to pitch, I decanted off some of the wort and pitched about half of the slurry. I then added another 1L of the wort I had just made back to the remaining half of the starter to keep it going so I can add more stuff to it.
1
Posted on 7/31/15 at 10:17 pm to LoneStarTiger
Just dregs or did you add a sach strain
Posted on 7/31/15 at 10:23 pm to BugAC
Just dregs
But I think rds' dregs had some saison yeast in it
But I think rds' dregs had some saison yeast in it
Posted on 8/1/15 at 6:53 am to LoneStarTiger
So question. Made my yeast starter for German lager yeast. I am cold crashing it now and will try to decant later. But, that being said, I see no activity in my starter flask. With ale yeast I usually see signs of fermentation. Here I got nothing. I'm wondering if having my starter in a cold bathroom (around 66) is causing the lack of activity considering ferm temps are typically 50 for that yeast.
Posted on 8/1/15 at 8:48 am to s14suspense
Kind of made up my hop additions on the fly.
1.2oz 13.7% AA Simcoe at 60
3.5 oz Simcoe at 180 whirlpool
3.5 oz FF7C at 180 whirlpool
Probably similar dry hop
1.2oz 13.7% AA Simcoe at 60
3.5 oz Simcoe at 180 whirlpool
3.5 oz FF7C at 180 whirlpool
Probably similar dry hop
Posted on 8/1/15 at 9:39 am to BottomlandBrew
I'd drink that
This post was edited on 8/1/15 at 9:40 am
Posted on 8/1/15 at 9:45 am to BugAC
It's pretty probably fine Bug. Don't worry about it.
Posted on 8/1/15 at 10:05 am to s14suspense
quote:
It's pretty probably fine Bug. Don't worry about it.
Just worried that I'll pour out all the yeast if I decant it.
Posted on 8/1/15 at 10:46 am to BugAC
Nope. You should see a thick layer on bottom. Just pour off most of the liquid.
Posted on 8/1/15 at 10:57 am to BugAC
If it really worries you then don't decant it
Posted on 8/2/15 at 8:50 am to LoneStarTiger
So I pitched the starter (decanted about half of the starter wort) around 3 yesterday. I see no activity at all. I've been gradually lowering the temp to batch. It was down to 55 when I went to sleep last night. Woke up this morning and haven't seen any bubbles or foam or anything. I lowered my ferm temp to 50 where it will stay. Does lager yeast take longer to start working? Is the fact I wasn't at lager ferm temp of 50 yet, the reason for slow fermentation?
Posted on 8/2/15 at 9:44 am to BugAC
You're fricked. Dump it now.
RDWHAHB, Bug
RDWHAHB, Bug
Posted on 8/2/15 at 9:52 am to BottomlandBrew
I'm wondering if I need to pick some more yeast. My starter looked strange. It was a darker color than normal and saw some black specs in it.
I'm just wondering if anyone else has experienced slower fermentation with a lager yeast.
I'm just wondering if anyone else has experienced slower fermentation with a lager yeast.
This post was edited on 8/2/15 at 9:53 am
Posted on 8/2/15 at 12:13 pm to BugAC
quote:
RDWHAHB, Bug
Posted on 8/2/15 at 6:45 pm to BugAC
Lager yeast is not going to ferment more vigorously at 50 than at 65 or 75,actually the opposite. It just taste better that 50. Some people actually recommend starting at 70 then cooling once fermentation starts
Posted on 8/2/15 at 9:39 pm to Fratastic423
quote:
Lager yeast is not going to ferment more vigorously at 50 than at 65 or 75,actually the opposite. It just taste better that 50. Some people actually recommend starting at 70 then cooling once fermentation starts
That's what I figured. I think it is safe to say I got a bad batch of yeast. I'll be at the brew shop tomorrow looks like.
Posted on 8/2/15 at 9:49 pm to BugAC
Might want to check the gravity first to see if it's changed
Posted on 8/3/15 at 7:29 am to LoneStarTiger
quote:
Might want to check the gravity first to see if it's changed
Yeah, I might. But seeing as i had no action going on in my starter flask, and absolutely nothing going on in my fermenter, and the fact that my starter did not look right, had some black specs from the yeast packet...well it's pretty safe to say, that i got a bad batch. The date of the yeast was 6/2/2015, and with Gigayeast, usually the date on the package is a month or 2 ahead of the day you are brewing. I'm guessing it's a best by date, not a made on date.
So i'll see if they have some new packets of the same yeast, if not, i'll be buying a few vials of white labs. Sucks, because brew day went off without a hitch. I did miss my target OG. Came in at 1.052, goal was 1.056. 74.2% mash efficiency.
I will add, i didn't do an ice bath when i was doing my cool down, doing only my wort chiller. And yeah, the ice bath is completely unnecessary. It seems like it almost cooled quicker without one.
This post was edited on 8/3/15 at 7:43 am
Posted on 8/3/15 at 9:13 am to BugAC
quote:
So i'll see if they have some new packets of the same yeast, if not, i'll be buying a few vials of white labs.
If I were in your shoes I probably wouldn't frick with liquid yeast at this point. I give liquid yeast one shot, if it doesn't take off I switch to dry yeast. The quality and variety of dry yeast has come a LONG way in the past 5-10 years and there is almost always a viable alternative to liquid.
If you're intent on this being a lager, I would buy two packs for saflager 34/70, rehydrate, and pitch. I think this is the same yeast as Wyeast Bohemian Pils; which makes some great beers.
Otherwise I would change directions, pitch US05, and consider it a learning experience.
Posted on 8/3/15 at 9:48 am to LSUGrad00
quote:
If I were in your shoes I probably wouldn't frick with liquid yeast at this point. I give liquid yeast one shot, if it doesn't take off I switch to dry yeast. The quality and variety of dry yeast has come a LONG way in the past 5-10 years and there is almost always a viable alternative to liquid.
I don't think i've used dry yeast since my 3rd batch of beer. I definitely have a nonfactual preconceived stigma against using dry yeast.
quote:
If you're intent on this being a lager, I would buy two packs for saflager 34/70, rehydrate, and pitch. I think this is the same yeast as Wyeast Bohemian Pils; which makes some great beers.
I've been very tempted to throw in a clean ale yeast, or a kolsch yeast into this thing, because of the lagering time that takes away from brewing other batches. However, i'm dedicated to going lager on this.
FTR, i used Giga's German Lager yeast, which is the WLP830 strain of yeast.
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