Re: Am I a yeast murderer?

1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the taste? Too Bitter.. I would expect . Next Batch maybe I would try better quality Liquid yeast from white Lab . Are u in Australia? Liquid yeasts are more predictable in Taste. You are doing fine so far. Sarge/
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Reply to
Sarbjit Sikka
Hi Micheal, u must consider the brew that u have made , Stout with dark malt and golden cyrup. A verey high starting s.g. of 1058 .It will not ferment much lower than 1012. @ that your Stout will be over 6% alc/vol . U have not killed the yeast , yeast will live as high as 34C . and go dormant if stored in the fridge and become active again when warmed . If u get a stable s.g. two days in a row . It is time to bottle.
Goday J.B.
Reply to
john bradley
I'm curious how you reached thge conclusion about the FG without knowing more about the ingredients and recipe used.
It could just as easily be unfermentables in the wort as a yeast problem, though. Liquid yeast is not _necessarily_ better quality.
Sorry, Sarge, gotta disagree with this one, also. Even though I use liquid yeast 95% of the time, there are some fine dry yeasts out there, too. Liquid provides more variety, since not all strains can be successfully dried.
---------------->Denny
Reply to
Denny Conn
How did I learn? -Making the same mistakes they are doing now! I have a very good relationship with my beer shop owner now. All piece of Crap.. Trying to sell products to beginners. Are you a beer shop owner too?
Reply to
Sarbjit Sikka
Sorry Denny, I had some bad experiences with dry yeasts. The one I used, boiled every thing-- Quick acting and horrible taste..Can You recommend me any that you tried out.. regards, Sarge/
Reply to
Sarbjit Sikka
I find Danstar Nottingham pretty good, if a bit tart finishing. I keep several packs in the freezer as a standya in case my liquid yeast doesn't take off or I get the urge to brew without time to make a starter. I like DCLK t-58 for Belgian witbiers or other wheats, even triples. I'm not a big fan of British styles, but if you are DCL S-04 is a good fruity yeast. Be sure to use them in the proper temp. ranges.
---------->Denny
Reply to
Denny Conn
No, I don't own a bewshop...I have no interest in the yeast anyone uses other than trying to help them get the best results for the way they brew. Not to brag, but as a way of example, I've been brewing for about 6 years, 5 1/2 of them all grain. I'm coming up on 200 batches. I have a wall of ribbons from contests. I'm a BJCP beer judge. I write for Brew Your Own magazine. None of which means that I know everything or that I'm infallible....;)
Reply to
Denny Conn
Impressive Resume indeed. I often read your notes. Beer making is my passion.I go to a local pub( Smiling Moose) with guys and taste draft beers. I have been brewing for about 4 years. We had a beer making club at IBM, Rochester, MN Sarge/
Reply to
Sarbjit Sikka
Thanks..I'm really not trying to brag about it...there are a lot of people more knowledgable and experienced than I am. Just wanted to let you know I'm not your _average_ crackpot! :)
------------->Denny
Reply to
Denny Conn
In article , snipped-for-privacy@privacy.net says...
Yeah, Denny's one of our special crackpots ;-)
Seriously, you can listen to Denny - he does know his stuff and is very generous in sharing on this forum.
Having said that - experience is the best teacher, and brewing and experimenting a lot will help you figure out what works best for your brewery. Don't just take what someone says here (or at your local brew shop) without trying things out for yourself.
There are some fundamentals that seem to apply everywhere and get universal support from experienced brewers, but still there are lots of things that experienced brewers disagree on, and that's OK. Everyone's brewery is unique and really, we never stop learning about this amazing hobby.
Cheers!
Bill
Reply to
Bill Riel
I figure I'm right up there with Lundeen! ;)
That's the best advice...read and ask a lot of questions, try anything that makes sense, and make your own decision.
Can I get a big amen for Brother Bill? AMEN!!!
--------->Denny
Reply to
Denny Conn
isn't that what gives each batch its own special twist? if everyone did everything exactly the same way, we'd all be just a bunch of mini-production brewers. cheers to all.
bob p
p.s.: just bottled up a batch of irish red ale. took a little taste before "putting it to bed". looks to be a very promising brew.
Reply to
jrprice
gravity last Sunday was at 1014 so looks like i worried over nothing - that quick ferment using the standard kit yeast will probably have some taste implications, but again the gravity sample tasted exactly how i intended - nice and bitter. I am bottling over easter and intend to bottle condition until june when the high (6.1% a/v) will be warmly welcome (even though we have pretty mild winters in Qld anyway). Thanks for all the advice - i will look into better yeasts from now on ... planning an all extract ESB next.
Reply to
Michael Mowbray

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