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   1. Wyeast 3724 Starter

      by Philip321, 3 years ago in Yeasts

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      Wyeast recommend fermenting their Wyeast 3724 at 90°F = 32°C to prevent the dreaded stuck fermentation.
      I use a stir plate.
      I live in England and have to add heat to ferment as opposed to keeping things cool.
      What temperature should I have the starter?
      If I have to keep the starter at 90°F = 32°C How can I keep the starter warm i.e. What would I place the Erlenmyer flask in; But I use a stir plate.
      I do have a fermentation chamber but it is massive. See my post in:-
      Bags, Mashers,...

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      Hi Phillip,
      
      How did it turn out? 90-dead would be very difficult. This must be one of those Kviek yeasts. I have not brewed with them before.
      1 Replies
      304651 Views
      Scott
      10 months ago
   2. Attach a BIABACUS

      by Philip321, 3 years ago in BIABrewer.info and BIAB for New Members

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      Please could someone let me know how to attach a BIABACUS to a post.

      Last post

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      Hi
      Probably a bit late now.
      Under the Submit button next to Options click on Attatchments then click Add Files
      Screenshot 2023-08-07 180524.jpg
      Cheers
      TT
      1 Replies
      433445 Views
      tingtong
      2 years ago
   3. Disaster Pressure fermenting of Wyeast 3724

      by Philip321, 3 years ago in Yeasts

      First post

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      I created a yeast starter with Wyeast 3724.
      I brewed a Saison and tried pressure fermenting at 90F = 32C with a spunding valve set at 10psi.
      Wyeast recommend fermenting at this temperature.
      It started out OK but then went for a week and 2 days of no fermentation and developed a horrible taste.
      Then I learned Wyeast 3724 does not like Pressure.
      So I transferred the 2 corny kegs to 2 fermentation buckets i.e. no pressure
      Kept the temperature at 90F = 32C controlled with a STC1000 but it was still...

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      Hi Phillip I've experienced something very similar following a stuck fermentation where I pitched a different yeast the second time around.
      I'm no expert but I know yeast can produce some pretty disgusting off flavours when you stress it out and depending on which two yeasts you use the resulting combined esters can be a bit too funky to enjoy. I'm a fan of pressure fermenting pale ales and IPA'S where you want neutral esters from the yeast but if the yeast esters need to shine in your beer...
      1 Replies
      24141 Views
      hoptician
      3 years ago
   4. I’ll show you mine if you show me yours.

      by Philip321, 3 years ago in Yeasts

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      Here are the photos of my home made stir plates and starters in a fridge.
      
      The 5 litre = (1.32 US Liquid Gallon water container) has an aquarium heater in it.
      Controlled by my home made STC1000
      
      On top of the STC1000 is a temperature sender so I can read it while I’m in my lounge.
      
      The fridge door closes OK with the cables coming out of the door.
      
      The reason why I want heat while the starters are on the stir plates is:-
      Wyeast say to ferment Wyeast 3724 at 90F = 32C
      I’m going to try and not...

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      I did make a stir plate from a computer hard drive and some bits from Radio Shack (remember them?). The stir bar magnet would sometimes wander from its coupling and bash about in the container. There are rare reportings of loose stir bars breaking the glass (I had one go through an Erlenmeyer wall once in 35 years of lab work), alternatively, the magnet would merely wiggle against the wall, away from the center.
      So I read up on oxygenating starters and wort. Here's one from Wyeast. Assuming...
      1 Replies
      19393 Views
      ShorePoints
      3 years ago
   5. Please Help Bad Taste

      by Philip321, 3 years ago in Fermentation (Wort to Still Beer)

      First post

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      I created a yeast starter with Wyeast 3724.
      I brewed a Saison and tried pressure fermenting at 90F = 32C with a spunding valve set at 10psi; big mistake.
      Wyeast recommend fermenting at this temperature.
      It started out OK but then went for a week and 2 days of no fermentation and developed a horrible taste.
      Then I learned Wyeast 3724 does not like Pressure.
      So I transferred the 2 corny kegs to 2 fermentation buckets i.e. no pressure
      Kept the temperature at 90F = 32C controlled with a STC1000 but...

      Last post

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      Hello, Phillip321.
      
      I see that you have a number of questions here. The bad taste is (to me) the most important - the complex equipment you describe here and in other posts is far beyond my experience in BIAB brewing: kettle, bag, hopsack, bucket, wide-mouth glass carboy, gravity transfer hoses followed by bottles. Temperature is measured and crudely controlled, but mostly ambient after pitching. 100+ batches experience, none tossed, so far.
      
      Wyeast 3724 is found here (the source) and an...
      1 Replies
      13117 Views
      ShorePoints
      3 years ago
   6. Insert an image

      by Philip321, 3 years ago in BIABrewer.info Essentials

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      How do I insert an image on a post

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      Thanks for the reply Mally.
      It works.
      2 Replies
      17424 Views
      Philip321
      3 years ago
   7. Spunding valve for 3 corny kegs

      by Philip321, 3 years ago in Fermentation (Wort to Still Beer)

      

      Photo of my Spunding valve for 3 corny kegs.
      Warning:-
      Do not pressure ferment some types of yeast.
      I tried to pressure ferment Wyeast 3724 and it was a disaster.
      0 Replies
      6970 Views
      Philip321
      3 years ago
   8. OTT Fermentation Chamber

      by Philip321, 3 years ago in Bags, Mashers, Thermometers, Kettles etc.

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      This is my OTT Fermentation Chamber. It took me 3 weeks to make it.
      For heat only. I live in England.
      It has a 120 watt tube heater that has to be hung horizontally.
      A fan to distribute the warm air. I’m using a stir plate I built for the time being.
      There is fibreglass insulation in the base and above it. The walls and the inside of the doors have celotex. I sealed any gaps with silicone.
      It has a STC1000 Temperature controller.
      A double socket. One socket for the tube heater and one socket...

      Last post

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      Here are some more photos
      1 Replies
      11611 Views
      Philip321
      3 years ago
   9. Pitching Rate of Yeast

      by Philip321, 3 years ago in Yeasts

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      Please could someone check my yeast pitching calculations for a Saison.
      Batch Volume 38 Litres
      OG = 1.051
      Wyeast 3724 Belgian Saison Liquid yeast
      Step up Yeast starter 700ml and then 1.4Litre with stir plate.
      Using I get it to 360 billion Yeast Cells Which is nearly 4 packets but I'm making a step up yeast starter.

      Last post

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      :salute: No problem at all. Let us know how it goes.
      3 Replies
      6205 Views
      Am33106
      3 years ago
   10. Insert an image

       by Philip321, 3 years ago in BIABrewer.info Essentials

       

       How do I insert an image on a post
       0 Replies
       5700 Views
       Philip321
       3 years ago
   11. is FG Correct

       by Philip321, 8 years ago in Fermentation (Wort to Still Beer)

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       I've brewed an Old Soldier Ale and the OG was 1.052
       The FG Is 1.014
       I've only taken one FG and will leave it in there until tomorrow and then take another reading
       
       My question is:-
       Is the FG at 1.014 OK

       Last post

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       I just put a plastic bag loosely over the lot but I've wanted something a bit more elegant...
       Next time I might cut the finger off a disposable glove. Only issue with that would be that it might blow off but a pin prick in it would fix that though :drink:
       6 Replies
       13819 Views
       PistolPatch
       8 years ago
   12. 0 Minutes

       by Philip321, 8 years ago in Hops

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       If I put hops in at o minutes, how long do I leave them in the wort.
       I no chill my wort. ie I let it cool over night.

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       I'll have to honest with you, every time I see o minutes I put the hops in at 20 minutes and at flame out I remove the hop sock... If you do that Philip, you'll be losing aroma etc. Have a read of this thread Chilling Myths - Asking the Right Questions . That will help you understand things a little better.
       
       Also, when starting out, keep things as simple as possible. So stick to 75 mins for bittering additions, 15 mins for flavour additions and 0 mins for aroma additions. If you have a...
       4 Replies
       27094 Views
       PistolPatch
       8 years ago
   13. Disaster

       by Philip321, 8 years ago in Yeasts

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       I don't want to scare anyone but:-
       
       I went to great lengths to set up and store yeast in slants and I was painfully hygenic using A septic techniques.
       
       I've just had to throw away 46 litres as it turned the wort into the worst thing imaginable.
       
       I've given up trying to store yeast.

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       Philip and anyone who is re-using yeast, two things...
       
       1. Always smell the yeast before you pitch it.
       2. Always taste it before you pitch it.
       
       If there is something wrong, in my experience, one or both of those tests will reveal it.
       5 Replies
       13999 Views
       PistolPatch
       8 years ago
   14. Storing wort

       by Philip321, 8 years ago in Yeasts

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       Does anyone ever store their unfermented wort for say 5 days until a yeast cake is ready.
       
       Would I be able to store unfermented wort in a fermentaion vesel for 5 days in a chiller?

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       Thank you for your replies Scott and Mad-scientist.
       
       Scott, I did not think of band-aid ester taste so I won't store the wort. It is not worth the risk.
       
       Also I do not like the idea of handling almost boiling wort and putting it in a cube for two reasons, To dangerous and hot wort in plastic is probably not a good idea for health reasons and taste.
       3 Replies
       11257 Views
       Philip321
       8 years ago
   15. Petri Dishes

       by Philip321, 8 years ago in Yeasts

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       Do I need 3 vented or single vented or non vented petri dishes for yeast for brewing beer.
       
       Also does anyone sanitise / sterilise Polystyrene Petri Dishes, If yes how do you do it?

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       Hi Philip,
       
       Short on time atm so haven't logged in for a bit. Only threads I'm going to read today are unanswered ones so, you are one of the two. Also, at time of writing, some members will not be getting Topic Reply Notifications via email so not sure if you will even see this?
       
       Okay, I reckon your question needs lots more detail. I don't know much about propagating yeast but I do know a bit and the first question you have, I really don't understand so other readers probably don't as well.
       
       A...
       1 Replies
       8899 Views
       PistolPatch
       8 years ago
   16. Efficiency

       by Philip321, 9 years ago in Intermediate Brewing

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       Attached is the BIABacus
       
       In my 100 Litre electric kettle I brewed a Bag End Bitter, here is the link.
       
       My problem is, The Gravity of Ambient Wort @ 20c = 68F was only 1.034 and the recipe requires an original gravity of 1.043
       I mashed at 66c = 150.8F for 90 minutes. I did raise the temperature to 70c = 158F before striking as it is quite a big bag full and it did drop to 66c
       
       I checked the temperature halfway through the mash and raised it back to 68c
       I mashed out at 78c = 172.4F for 10...

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       What I think PP was saying is that if your water reaches 70 and you turn the heat off the residual heat of your kettle will actually raise the water temperature more. Did you fill in section E on the biabacus with your grain temperature? That will tell you what strike temperature to use. My kettle is pretty thick so I stop heating and couple degrees lower to compensate for the kettle heat.
       11 Replies
       20951 Views
       Lumpy5oh
       9 years ago
   17. Wheat in a British Ale.

       by Philip321, 9 years ago in BIAB Recipes

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       Has anybody got a recipe or know of one that is a British ale with some wheat in it.
       
       Or should I just make my own recipe, say from a Timothy Taylor Landlord and add a certain percentage of wheat.
       
       Where I got this idea from was when I was in the Lake district in Cumbria England, the bloke behind the bar said that his Bluebird Bitter had some wheat in it. It was the second best pint I'd had in my whole life.

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       Thanx for the reply Contrarian, I'll give it a try.
       2 Replies
       7061 Views
       Philip321
       9 years ago
   18. Substituting Malts and Hops

       by Philip321, 9 years ago in BIABrewer.info and BIAB for New Members

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       What do you do when you cannot get a certain malt or hop for a recipe?
       
       Do you ask your supplier to give you something similar.
       
       I've just spent the whole morning looking for a recipe but certain ingredients are not available with my supplier.

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       Todd, Excellent Link, Thanks!
       6 Replies
       9050 Views
       joshua
       9 years ago
   19. CAN I FREEZE

       by Philip321, 10 years ago in Yeasts

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       I have harvested the yeast by putting some water in with the trub in the bottom of the fermenter. I have let it settle for 3 days and poured off the water from the top which leaves me with 3 glass jars containing 520g = 18oz in each jar.
       
       I have two questions:-
       
       If I add some glycerene to it can I freeze it? (I'll use suitable containers)
       
       Also if it is ok to freeze, how long will it last in the freezer?
       
       (I'll put them in the freezer in ice containers with ice in them as my freezer is self...

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       thughes,
       So that's the trick. Top them with water to keep the oxygen out.
       No wonder mine smelled eggy after only two months.
       Thanx for the reply thughes.
       5 Replies
       15502 Views
       Philip321
       10 years ago
   20. Please check the hop amounts.

       by Philip321, 10 years ago in BIAB Recipes

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       Please could you check the hop amounts in particular as I have made hop amount errors on my last three BIAB. The EKG are definitely 5.0AA% as stated on the packet.
       
       Also Have I got the following correct:-
       
       I enter the recipes OG in section C. The Fermentable Bill in the BIABacus.
       
       I enter on the BIABacus in section D. The Hop Bill under Please just set my Desired IBU's (Tinseth) to 38.4 (This figure is taken from the original recipe)
       
       and then I make sure the AA% (taken from the hop packets)...

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       Hi Philip321
       
       I'm glad to hear it went well and you're enjoying your brew! If you are counting this recipe as one that you got the hops wrong I wouldn't if I were you. The recipe you brewed is very good and I have no doubt it tastes awesome. The suggestions I made are just that, suggestions. With every brew you create you will come up with ways of tweaking it to your tastes to try better the last - In my opinion that best part of the craft and you learn a lot from it!
       
       I'm looking forward to...
       7 Replies
       10743 Views
       rickoles
       10 years ago
   21. To much hops

       by Philip321, 10 years ago in Hopping

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       I've added to much hops to this brew (Below) and would like to know what I can do about it. The taste of the beer is far to bitter. This is only my second brew and I did not follow the recipe completely as written.
       
       Should I make another batch with only 25% of the hops and then mix the two batches together? Or what should I do?
       
       This is the URL for the original recipe
       
       Hoporific Landlord - Batch 1
       
       Recipe Overview
       
       Brewer: Tim
       Style: Bitter
       Source Recipe Link:
       
       Original Gravity (OG): 1.044...

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       Post #1 looked good, how does what you're saying now differ?
       
       Post your file with what you got.
       
       Sent from my XT1053 using Tapatalk
       5 Replies
       14324 Views
       Mad_Scientist
       10 years ago
   22. How do I measure the water

       by Philip321, 10 years ago in Measurement, Mathematics and Records

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       My pot measures: Height = 38.5cm and Diameter = 39.5
       Please could someone let me know the link or tell me how do I measure the water in the pot?

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       My pot measures: Height = 38.5cm and Diameter = 39.5
       Please could someone let me know the link or tell me how do I measure the water in the pot?
       
       Hi Philip,
       
       Considering your pot's datas, it's a 47L
       
       You can measur the water in the pot with a meter... 1 cm of water (in your pot) equal 1.23 liters.
       
       Cheers,
       4 Replies
       12299 Views
       sharkybilly
       10 years ago
   23. Does this look OK

       by Philip321, 10 years ago in BIAB Recipes

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       Style: Bitter
       Name:Timothy Taylor Landlord
       Yeast: WLP002
       Fermentation Temperature: 20c
       Original Gravity: 1.044
       Total IBU's:
       Colour (EBC):
       Efficiency at End of Boil:78%
       Mash Length (mins): 90 minutes
       Boil Length (mins): 90 Minutes
       Your Vessel Type (Pot/Keggle/Urn):Pot Electricity
       Source/Credits:
       Notes/Instructions/Comments:I've added 15g EKG hops to the original recipe
       
       Note that The Calculator download below is based on this recipe.
       
       Volumes etc.
       
       Your Vessel Volume (L or gal):47.2 Litres
       Your...

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       As an Ale I am sure it will be great. Not sure about it being Landlord though :scratch:
       
       I did a Landlord years ago which was fairly close but this used ingredients/parameters that are different to yours;
       Crystal malt
       Styrian Goldings
       Mashed at 66C too.
       
       Have a look at Graham Wheeler's book if you get a chance.
       
       The one thing I will say though is even if you get the exact ingredients, profile, and timings exact to Timothy Taylor it will still be difficult to clone as not only would you need to...
       1 Replies
       4338 Views
       mally
       10 years ago
   24. How much water

       by Philip321, 10 years ago in Measurement, Mathematics and Records

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       I intend to do a Bag End Bitter from this recipe:-
       
       The recipe States Water Required 8.44 gal (which is probably US Gallons) and Volume into Fermenter = 5.25 gal = 19.87 Litres
       
       but when I enter the recipe on the BIABacus it states Total Water Needed (TWN) 29.83 Litres = 7.88 Gals and (Hot) Strike Water Needed (SWN) 30.42 Litres = 8.04 Gals
       
       My Question is Do I put 8.44 Gals or 7.88 Gals into the boiler?
       Do I follow the recipe or the BIABacus?

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       Thank you both for your replies.
       
       So TWN is what I put into the boiler.
       I've read the terminology and it sais SWN is 2% more than TWN because water swells when it is heated.
       
       I made a mistake on the brew I have just completed (My first brew). I put SWN amount into the boiler which is 0.59 Litres to much.
       
       My Pre Boil gravity reading @ 58 degrees Celcius was 1.014 and when it cooled to 19.7 degrees celcius it was 1.032
       
       Do you think these gravity readings are OK?
       
       Don't take any gravity...
       6 Replies
       14257 Views
       safebrew222
       10 years ago
   25. Yeast Harvesting

       by Philip321, 10 years ago in Yeasts

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       I'll be using WLP 002 Yeast.
       I have not brewed in a bag before. Do I need to use finings to clear the beer before I put it into corni kegs?
       
       If yes will the finings prevent me from washing/harvesting the yeast?

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       As per BelleyBuster, cold crash is all you need to clear your beer up. In regards to finings, I've never used them but I would assume that they shouldn't affect yeast washing.
       
       ---Todd
       2 Replies
       10886 Views
       thughes
       10 years ago

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