Disclaimer; I am brewing predominantly ginger beer, and experimenting with some commercial yeasts in pitching. My batches of ginger beer are 1~2 gallons max, as it's consumed pretty quickly and I turnover the bottles/bug about once per month... sometimes twice. Up until now I've been using my homegrown ginger bug w/ naturally occurring yeast in my environment but I'd like to boost them a bit and try some commercial yeasts from a local home brew store. When looking at the …
Yeast: Mangrove Jack's M44 - US West Coast Yesterday I brewed an IPA recipe but had a couple of issues when it came to pitching the yeast. The first was that I could not get the wort temperature below 23.9ºC (75F). The second was that I cooled the re-hydrated yeast too far, to 19.1ºC (66F), as I expected to get the wort down to 21ºC-ish (70F). When I could not get the wort temperature any lower, after using the chiller …
What is the possible way to brew batch like 1500 liter with 100 g of yeast ? And how many starter steps need to go and how long will it take to get target pitch rate ? Thanks all !! P.S I'm new member !!
It's time for some summer brewing and that means the warm tap water running through my wort chiller will have trouble cooling my wort down below the upper 70s. Even for the Belgian style beer I'm brewing this would be too high of a pitching temperature per the recommendations.1 Based on related posts here, I am comfortable throwing my brew pale in my kegerator for a number of hours to cool prior to pitching because of the following: I am …
I have been placing my lager wort in the fridge overnight to get down to my desired pitch temp. This time I opened the fridge to see my airlock bubbling... I understand about possibility of contamination, I always leave my hydrometer out and covered as a type contamination test, and no activity there. My assumption is the cooling wort would create a low pressure atmosphere, so why would it be bubbling?
Morning all, I am just getting into re-using my yeast and have a question. I wash it as per the YouTube advice that I found (haha) and it seems to store pretty well so far. I have tried it in one batch so far and I put in about half of the yeast I got out of a previous brew, (which was a huge amount more than I put in). I brew in 50 litre batches, so what would anyone …
I have an imperial stout that seems to have slowed fermentation ~ 1.040. I made a 2L starter w/ Super San Diego yeast on stir plate and pitched it at high krausen.. no decanting. Based on Mr. Malty's Yeast calculator, I needed 2.75L of starter for an OG 1.10. So I took slurry from my cider (Champagne yeast), created two 2L starters and cold crashing now and will decant this time and pitch both. The amount of yeast at bottom …
I am doing my first batch with a yeast starter. I harvested yeast from a commercial Belgian trappist ale, built it up for a couple of days, cold-crashed it, decanted off the majority of the mini-wort and am getting ready to pitch it. Sadly, I'm realizing that the size of my starter isn't what I was hoping for. I'm wanting to do a bigger beer than this meager amount of yeast will get rolling. So, I'm about to throw caution …
I brewed a batch of bitter 5 weeks ago, simple recipe with 90 % pale malt and 10 % crystal. IBU is aout 30. I have brewed this beer before, and it was great. Everything went perfect, up until I pitched yeast. It is a long story: re-pitched yeast harvested from primary from earlier batch (WLP002), but I pitched way too little. The fermentation did not start within 48 hours, so I repitched fresh yeast. That is to say, the …
Can anyone give me a time recommendation on how long I should allow a yeast starter sit on the stir plate for before pitching? I usually make it the night before (about 18 hours prior to pitching) but am wondering if it should go for 24 hours + ideally?
I am a first time home-brewer. Followed the instructions to the letter. When I added the cold water I "splashed" it in to aerate it. The wort had a large head at the time of pitching the yeast. Will this delay or ruin the effect of the yeast? Pierre
I'm making an American Brown Ale and added liquid yeast to the wort that may have been too hot. The yeast was in the fridge and out to cool for 45 minutes. My guess is: Wort temp: 26-27C or about 80F Liquid yeast temp: 8C or about 47F Does it sound like I killed the yeast? If so, what kind of dry yeast should I get to add to the beer?