Yeasts

1. Wort for starters

   4 Replies 6802 Views

   First post by Yeasty, 14 years ago

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   I've just been given some yeast from a local brewery and was thinking of making a starter. I haven't got any DME and don't fancy using Cane sugar so was thinking about making a small amount of wort in a thermos flask. my plan is:
   
   1. Sanatise my Flask which holds about 1.5 litres
   2. Boil the kettle and pour into a clean jug to cool to about 67c
   3. Calculate the amount of grain I'd need to give a wort at about 1.035 with about 1 litre water. (150g at a guess)
   4. Put the grain and water into the...

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   Hi PP
   
   I got about 150/160 ml of yeast once it had settled. I made up about 1L of wort and using my flask and added the yeast to about 750ml of this. I did this before starting to brew and 6 hours later it was off like a train.
   
   I should have done this a couple of days earlier I suppose to let it really bulk up but I think it will be fine.The yeast was already active when I got it not like a vial which has sat in a fridge for a couple of weeks+.
   
   I pitched it last night and its well away this...
   4 Replies
   6802 Views
   Last post by Yeasty
   14 years ago
2. Taming those wild, wild yeasties

   11 Replies 13928 Views

   First post by GrainWaterYeast, 15 years ago

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   This seems to be a perrenial favorite on various home brewing forums (with one of the most extensive discussions being ), so I thought I'd open this particular can of worms amongst BIABers as well.
   
   I've got a kit of Coopers lager and Brew Enhancer #2 from before I switched to the dark side of all-grain brewing, and I can't just let it go to waste. And because I want to keep the Coopers yeast sachet to use in my bottling bucket for my lagers, I figured I could try and capture whatever freaky...

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   Sigurdur - Great points, thank you! So would you say the trick is to manipulate the brewing environment and harvest the yeast that are able to survive and thrive in that environment?
   
   For example, on another thread the topic of Wyeast 2112 - California Lager has come up as a yeast that is able to produce lager characteristics at ale temps. I think I remember reading that this yeast evolved in the early days of brewing in California when they couldn't do the kind of temp control that a lager...
   11 Replies
   13928 Views
   Last post by GrainWaterYeast
   15 years ago
3. Yeast starter wort

   5 Replies 8788 Views

   First post by jonesy, 15 years ago

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   Hi All,
   
   I'm after a bit of feedback on starters or in particular the wort to kick them off.
   
   I've done starters a few times now using DME to kick them off but I was wondering if i was able to use left over wort from a previous batch to use as a starter for the next and if so are there any pitfalls or tricks i should be aware of.
   
   I'm planning on doing a brew tomorow and another on Friday (you have to do something when your home looking after the kids on school holidays ;) ) so I wanted to use...

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   Hi Cameron (and others)
   
   It all worked well for me I got 2 litres of wort by just adding some more boiling water to my bag after i had finished sparging(maxi-biab style). It was a bit low in terms of gravity so i added a small amount of DME to boost it up just like Stux says and it worked a treat. I used a white labs Oktoberfest lager yeast in the starter which their web site says can be slow but i seemed to have activity in the starter after about 24 hours and the beer is happily fermenting...
   5 Replies
   8788 Views
   Last post by jonesy
   15 years ago
4. Yeast starter hasnt.. well..... STARTED!

   14 Replies 18572 Views

   First post by redlegger, 15 years ago

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   Hey Guys.
   
   I have recently made myself a stir-plate and im currently TRYING to grow a starter using recultured coopers pale ale yeast.
   
   I used the dregs of three stubbies in about 600ml of 1.030 wort.
   
   It has been on the stirplate for 48 hours now, and there is no action at all. I took a gravity sample and the gravity is still at 1.030. What is the normal amount of time for this particular yeast to start up??
   I was hoping to step it up to 2L by now and pitch on the weekend, but i cant see it...

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   I put the flask in the fridge for a few days which knocks the yeast out then I decant most of the oxidized nasty starter liquid, but not all. I then swirl and dump into the fermenter
   14 Replies
   18572 Views
   Last post by stux
   15 years ago
5. warning -bad batch of Danstar Nottingham

   8 Replies 10946 Views

   First post by shibolet, 15 years ago

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   i pitched a sachet of Danstar Nottingham to 23L of 1053 wort over 36 hours ago.
   nothing happened.
   
   i looked it up. apparently there is another bad batch of Danstar Nottingham going around.
   
   Lot number 1080961099V exp 12.2011 made in Austria
   
   Google that batch number.

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   i pitched a sachet of Danstar Nottingham to 23L of 1053 wort over 36 hours ago.
   nothing happened.
   
   i looked it up. apparently there is another bad batch of Danstar Nottingham going around.
   
   Lot number 1080961099V exp 12.2011 made in Austria
   
   Google that batch number.
   
   Yep i found this out the hard way :(
   
   viewtopic.php?f=37&t=575
   8 Replies
   10946 Views
   Last post by redlegger
   15 years ago
6. Yeast Bank

   15 Replies 16915 Views

   First post by Two If By Sea, 15 years ago

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   I've washed yeast and stored and used successfully later yeasts from fermented batches. I want to try storing and freezing yeasts in a glycerin solution. I have been looking for containers to store them in, the 15 ml vials are expensive! I was wondering, are the vials that White Labs uses autoclavable (i'd be using a pressure cooker)? I was thinking about trying to save a culture of my German Ale yeast before I make the starter. I'd pipette some of the yeast into a sanitized (ok to use the word...

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   Hey All,
   
   This is very interesting topic and something I've been wanting to do in my own home brewing. I actually work in a microbiology lab that handles, E. coli and yeast. When we go to make a long term frozen stock, we make a 40% glycerol in water solution (50% works too) and then mix that 50:50 with our cell culture. This is then frozen and stored at -80 C. This technique results in viable cells for years. Unfortunately for glycerol to be effective for long term storage (> one year) you...
   15 Replies
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   Last post by CSchenk
   15 years ago
7. How to Use the Yeast Strain Characterisitcs Forum

   1 Replies 5105 Views

   First post by BIABrewer, 15 years ago

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   All brewers, new and experienced, are encouraged to start new topics in this section provided they have read the below.
   
   How to Use the Yeast Strain Characterisitcs Forum
   
   Both formal and informal/general threads can be created in this forum. An example of an informal/general yeast strain thread can be found here . If you are searching for a more formal description of a yeast strain, you should 'sort' this forum's threads alphabetically and look for threads beginning with, ADO.
   
   What is an...

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   A couple of good links there Joshua.
   Cheers
   1 Replies
   5105 Views
   Last post by wizard78
   15 years ago
8. Nottingham is amazing

   6 Replies 10367 Views

   First post by hashie, 16 years ago

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   I just checked a brew I have fermenting with Nottingham Ale yeast. I don't have ferment temp. control, I just use an old creamery, which is an out building made of double brick and set ~1 metre into the ground with a large overhanging roof to keep the sun off the building proper.
   Anyway, my brew has been in there for 10 days and has gone from 1058 to 1014 @ 7 degrees C . I fully expected this to have stalled because the weather has been so crisp here during that time (down to -3 C o'night). But...

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   Notto is still my mainstay, I find US-05 to be rather character less.
   6 Replies
   10367 Views
   Last post by hashie
   15 years ago
9. ADO: Wyeast 1187 - Ringwood Ale Yeast

   3 Replies 7618 Views

   First post by LloydieP, 16 years ago

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   A Description of: Wyeast 1187 - Ringwood Ale Yeast
   
   Great yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
   
   Origin:
   Flocculation: High
   Attenuation: 68-72%
   Temperature Range: 64-74F, 18-23C
   Alcohol Tolerance: 10% ABV
   
   Substitutions:
   
   Styles:
   American IPA
   American Stout
   Fruit Beer
   Mild
   Oatmeal Stout...

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   Yup I followed your advice awhile back BB and solved most of my problems with a good day or two of aeration. I find a stick blender is the bomb!
   
   Lloydie
   3 Replies
   7618 Views
   Last post by LloydieP
   16 years ago
10. ADO: Wyeast 1007 - German Ale Yeast

    0 Replies 4788 Views

    First post by LloydieP, 16 years ago

    

    A Description of: Wyeast 1007 - German Ale Yeast
    
    True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
    
    Origin:
    Flocculation: low
    Attenuation: 73-77%
    Temperature...
    0 Replies
    4788 Views
    Last post by LloydieP
    16 years ago
11. ADO: Wyeast 1056 - American Ale Yeast

    0 Replies 4503 Views

    First post by LloydieP, 16 years ago

    

    Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
    
    Origin:
    Flocculation: Medium-Low
    Attenuation: 73-77%
    Temperature Range: 60-72F, 15-22C...
    0 Replies
    4503 Views
    Last post by LloydieP
    16 years ago
12. Wyeast 1187 Ringwood Ale Yeast

    2 Replies 6842 Views

    First post by LloydieP, 16 years ago

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    Ok I'm obsessed with this fickle little bugger..
    The beautiful malt profile it gives is worth the effort to continue banging one's head against the wall for.
    I've noticed alot of our American cousins logging on to BIABREWER, and from what I've heard on the grapevine, 1187 is a very popular yeast in the craft brewing industry in the US, despite its tendency to lower the hop aroma and flavour. It does certainly back the malt profile needed to back up a whopping hop schedule. I have, however, a...

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    I love Ringwood but I'm not sure if the Wyeast version is the same as the one used by many American Micros. I believe the Wyeast strain came from Sweden or somewhere unlikely. Maybe I should email them to find out, they usually respond promptly to emails.
    The reason I tried it initially was because the yeast as used at the Ringwood brewery in Hampshire originally came from the defunct brewery at Hull, Yorkshire, and it makes a cracking Yorkshire Bitter as well as a dark mild getting me placings...
    2 Replies
    6842 Views
    Last post by Beachbum
    16 years ago