Am I ok??

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Brewed a double IPA a couple weeks past from a kit---with the intention of
throwing a barleywine on the yeast cake----due to unforseen circumstances
the IPA got put in the secondary without saving the yeast!  Planned to brew
tomorrow and the only yeast I have is an East Coast Ale Yeast WLP008---so I
made a starter just now and put it in flask

Will this work with my Barleywine???   Do have a packet of Muntons dry
also--pithch them both??

The Barleywine recipe has about 13lbs of extract and grain--it calls for
English Ale yeast WLP002
thanks

Buzz



Re: Am I ok??
since you're shooting for a barley wine i imagine you understand that
the variety of yeast is pretty important.  a yeast being able to thrive
in a "higher-than-ale" alcohol environment is the key here.  white
labs' WLP008 should do an okay job if pitched in sufficient quantity.
while it's not quite "to style" it's better than mixing in the
additional dry yeast you've got on hand.

who knows?  you might end up with exactly what you were aiming for!

happy trails,
dan


Re: Am I ok??

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The original BW recipe called for English Ale WLP 002---which I used in my
IPA--could run to the homebrew store(40 miles) in the morn and get a tube of
the "right" yeast and postpone brewing for a week---or maybe just give it a
try----beer still will be better than what I can buy(Ihope)

Buzz



Re: Am I ok??
wrote:

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Right to that last.  Yeast is a living organism, it will probably
adapt to the higher than normal sugar/alcohol, and you will probably
adapt to the beer.

Post your results?

Re: Am I ok??--update

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No problem with VIGOROUS fermentation---blowoff tube is definetly
necessary<sf>--now the question is should I throw a champagne yeast in the
mix when I transfer it to secondary in a couple weeks??  OG 1.120

thanks
Buzz



Re: Am I ok??--update
wrote:

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Is the fermentation tapering off now?  I don't know if I'd plan on
adding another yeast.  What is the theory for using champagne yeast at
this stage?

If it were me, I'd be maintaining the temperature closely and just let
it sit.

Two weeks in primary sounds like a long time even for that much sugar,
but the fermentation will tell you when it should rack.

Have you tasted it?  It will probably be fine without any more
tweaking - beer happens.  



Re: Am I ok??--update

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The brew is chugging like a steam engine throught the hose--probably blown
off a quart of krausen-recipe says to fermenmtation may last three
weeks--this kit recomends champagne yeast in the secondary to ensure
complete fermentation----it seems most of my brews(this is the 4th) spend 2
weeks in primary then a couple more in secondary b4 bottling---although the
BW recipesays to leave in secondary for a couple months

thanks

Buzz



Re: Am I ok??--update
wrote:


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Interesting.  I hadn't thought of using another yeast for secondary.  

Rethinking  . . . you may want to pitch the champagne yeast.  The
yeast you substituted originally has a lower attenuation than the one
the recipe called for.  That wouldn't be much of a concern, but for
the quantity of extract used.  

How long do you intend to keep this one in the secondary?

How is your temperature control?

I've only gone as high as 10 lbs of extract (4-7 is my usual range)
and found that I had  to keep it in secondary for three weeks.

I'll be brewing today.  No fresh yeast on hand - a  couple of packets
of Doric dry that expired in '02.  If the starter/proofing dies the
choices are pitch with what is in the secondary I'm bottling today or
use bread yeast.  Should prove interesting.  No particular recipe, but
dark ale.  Not worried - only bad batch was my first >14 years ago.
Beer happens - good beer at that.

Re: Am I ok??--update

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kinda was my worry--still blowing hard through the tub at about a glug/sec

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three months--mol

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closet stays pretty steady 68-70F

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1st try was a light ale--sucked but drank it of course,  didn't put it in
secondary at all, just bottled after 2 weeks in carboy--2nd was kinda Bass
Clone which is pretty tasty and carbonation is just right after  3 weeks in
bottle.  That one sat in 2ndary for a couple weeks to clear--worked good
My third beer is a double ipa with about 10lb of extract and alb of
crystal40L--it blew bigtime threw the airlock and just got put in a 5gal
carboy with a couple bags of hops and some oak chips--imagine at least
2+weeks b4 bottling

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does bread yeast make decent beer????    For making fine drinking beer the
KISS methoud seems to work darn well!

thanks

Buzz



Re: Am I ok??--update
wrote:
My ambient temperature is all over the place so I added heaters to the
carboys and a controller.  Works very well.
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With all the discussion about bread yeast and beer I had to try it.
It does make decent beer.  The batch is only 3 weeks in the bottle and
my storage room is cold.  So far it is a little under carbonated, but
if there's a significant difference between Nottingham dry yeast and
baker's yeast I don't taste it.  Maybe a little more yeast taste or
odor, but I don't trust my subjective judgement.  

When it is better carbonated, I'll try it on an unsuspecting guinea
pig see if they comment on it.

I forget what brand of yeast I have - it is in the fridge and in a
quart jar.

Flocculation was good and I'd say it was "top fermenting."  I only
used 4 lbs of DME and it seems to be very dry.  I quit using
hydrometer readings.

This is a damn fine hobby . . .

Re: Am I ok??--update

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boy that says alot!!!

Buzz



Re: Am I ok??
yup, pitch big and enjoy the results.  it'll be drinkable, no doubt,
and possibly your signature brew in the future.


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