beer Begin! : May TD: Golden Stout
- Thread starter wheebz
- Start date
But ... science ...Ozzy2001 said:
I'm tellin' ya, though ... it's bunk ...
Current ...
Nothing doing ... not a single bubble!
Not using it.
Wheebz -
Is Northwest Ale known to stay in solution ...
I can't tell there's even yeast in there ...
It wasn't very milky coming out of the Wy pouch, no sediment, and seems inert ...
There's a little striation of the liquids in the still flask, but this isn't like ANY other starter I've used prior (and I won't pitch it, but am curious if it's just how THIS yeast is) ...
Is Northwest Ale known to stay in solution ...
I can't tell there's even yeast in there ...
It wasn't very milky coming out of the Wy pouch, no sediment, and seems inert ...
There's a little striation of the liquids in the still flask, but this isn't like ANY other starter I've used prior (and I won't pitch it, but am curious if it's just how THIS yeast is) ...
Haha ...
I've already decided not to use it, but I'm curious about it regardless ...
It seems devoid of actual yeast ...
Nothing's settling out of solution ...
Starters have typically started to krausen on the plate overnight, and at much higher speeds than this was at last night ...
One would expect some bubble-action ...
I'll decide later if I want to pitch a couple of Wy1968's, or S-04's, or US-05's ...
I have to check the relative attenuation's from one to the next, and consider the character (didn't love S-04) ...
I've already decided not to use it, but I'm curious about it regardless ...
It seems devoid of actual yeast ...
Nothing's settling out of solution ...
Starters have typically started to krausen on the plate overnight, and at much higher speeds than this was at last night ...
One would expect some bubble-action ...
I'll decide later if I want to pitch a couple of Wy1968's, or S-04's, or US-05's ...
I have to check the relative attenuation's from one to the next, and consider the character (didn't love S-04) ...
2-3 hrs off the plate, not a bubble ...wheebz said:
glad I made a starter, saved me from a wasted BrewDay ...
Guess I'll day-brew Saturday, now ...
I'll make a new starter tomorrow, and mill my grains too, so I'm able to get right to it Saturday ...
Not much doing in the old starter, although there's some wisps of powdery yeast on the bottom, and it smells of beer a bit now ...
I think it's the type of yeast that it is, that it's just hanging out in solution readily, but I don't have the faith to take a chance on the time expenditure ...
I'll make a new starter tomorrow, and mill my grains too, so I'm able to get right to it Saturday ...
Not much doing in the old starter, although there's some wisps of powdery yeast on the bottom, and it smells of beer a bit now ...
I think it's the type of yeast that it is, that it's just hanging out in solution readily, but I don't have the faith to take a chance on the time expenditure ...
Haha ...
I've used Wy 1968 before successfully ...
It came out of the pouch milky, though, and this came out looking like wort ...
Every other starter has bubbled, this one hasn't ...
I just don't feel like risking it!
I've used Wy 1968 before successfully ...
It came out of the pouch milky, though, and this came out looking like wort ...
Every other starter has bubbled, this one hasn't ...
I just don't feel like risking it!
wheebz said:
LOLz
yummy.
Did a little checking over at Homebrew Talk, seems this yeast likes to take its time about things. Check it:
http://www.homebrewtalk.com/showthread.php?t=215937
There was an idea:
One member said "When I've used this strain, I raised the temperature up to 70 at the tail end of fermentation, and the krausen did drop within a few days after being finished."
Found this interesting too:
"Just wanted to add that Wyeast 1332 yeast is actually an English Ale strain from Gales Brewery by way of Hales Brewery in Seattle. As such, you may want to adopt the English way of dealing with top cropping yeasts - either skim it during fermentation (also a good way to collect yeast for future brews) or use a blow off system that allows the yeast to leave the ferementor (i.e the "Burton Union' system)"
http://www.homebrewtalk.com/showthread.php?t=215937
There was an idea:
One member said "When I've used this strain, I raised the temperature up to 70 at the tail end of fermentation, and the krausen did drop within a few days after being finished."
Found this interesting too:
"Just wanted to add that Wyeast 1332 yeast is actually an English Ale strain from Gales Brewery by way of Hales Brewery in Seattle. As such, you may want to adopt the English way of dealing with top cropping yeasts - either skim it during fermentation (also a good way to collect yeast for future brews) or use a blow off system that allows the yeast to leave the ferementor (i.e the "Burton Union' system)"
Uh, oh he meant the stir plate, yeah, that's the ticketThe Hot Pepper said:
RocketMan said:
Yeah, it's now fermenting in the Erlenmeyer flask a little bit ... and I really mean, a little bit ...
I'm glad I'm not using it ...
tctenten said:
Smack Packs work, and you'll be double-pitching into 2.5 gallons with one ...
This smack pack a) traveled to FL who knows when, and b) wasn't warmed up before making the starter ...
There's some lag to be expected for yeast-shock ...
Don't go by this ...
It's was 9/15 yeast ...
But yes, you can make a starter from DME ... but make sure it's an extra light or whatever, or you might darken your Golden Stout ...
I am going to just use Us-05. First reason is I need more than one yeast pack(without making a starter). I did not realize about the billion cells or whatever until Grant mentioned it. A rehydrated packet of us-05 should be plenty for my 2 gallon batch. Here is my POL. Brewing will commence whenever I wake up tomorrow morning.
"Make Stout Great Again"
With this weeks results, I just couldn't pass up naming my beer that.
"Make Stout Great Again"
With this weeks results, I just couldn't pass up naming my beer that.