Safbrew F2

Share your experiences of using brewing yeast.
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6470zzy
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Re: Safbrew F2

Post by 6470zzy » Sun Nov 24, 2013 3:19 pm

molehill wrote: I followed their website advice on yeast preparation, mixing 200 gms of sugar in 20 gms of yeast and pitched as recommended. #-o
Not to beat an already dead horse but what I was getting at is that you shouldn't add the sugar to the dry yeast when rehydrating it. You end up killing off a good portion of the yeast by doing so due to osmotic shock.

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6470zzy
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Re: Safbrew F2

Post by 6470zzy » Tue Jun 16, 2015 11:39 pm

"Work is the curse of the drinking class"
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RobP

Re: Safbrew F2

Post by RobP » Tue Jul 18, 2017 12:21 pm

The info sheet says 2 to 7g per hectolitre (100 litres) but it comes in a 20g sachet. Hmmm.
I don't particularly want to dose a huge amount of yeast so I thought I'd just use 2g (0.07g per litre x 20 litres = 1.4g, rounded up). Anyone predict any pitfalls with this?

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Jocky
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Re: Safbrew F2

Post by Jocky » Tue Jul 18, 2017 2:10 pm

RobP wrote:The info sheet says 2 to 7g per hectolitre (100 litres) but it comes in a 20g sachet. Hmmm.
I don't particularly want to dose a huge amount of yeast so I thought I'd just use 2g (0.07g per litre x 20 litres = 1.4g, rounded up). Anyone predict any pitfalls with this?
I presume you're only using this for bottle refermentation, and not primary fermentation?

If so then your plan is sound.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

RobP

Re: Safbrew F2

Post by RobP » Tue Jul 18, 2017 10:56 pm

Jocky wrote:
RobP wrote:The info sheet says 2 to 7g per hectolitre (100 litres) but it comes in a 20g sachet. Hmmm.
I don't particularly want to dose a huge amount of yeast so I thought I'd just use 2g (0.07g per litre x 20 litres = 1.4g, rounded up). Anyone predict any pitfalls with this?
I presume you're only using this for bottle refermentation, and not primary fermentation?

If so then your plan is sound.
Yes!
Thank you!

RobP

Re: Safbrew F2

Post by RobP » Fri Jul 21, 2017 2:29 pm

Well, did that. Still a little more yeast at the bottom of the bottle than I'd ideally like (though it hasn't totally settled and might compact a bit) so I'm very glad I didn't use the whole packet :D

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Jocky
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Re: Safbrew F2

Post by Jocky » Sat Jul 22, 2017 10:10 am

Unless you've long aged a beer (>6 months), or it is mega strength (10%+) it's likely there's plenty enough yeast still in the beer to get it carbonated. With a new food source and exposure to air from bottling they'll multiply a bit too.

Carbonation only needs 100,000 cells per ml of beer, and Belgian breweries tend to aim for about the 300k mark. You can have visibly crystal clear beer with 1 million cells per ml.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

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Re: Safbrew F2

Post by IPA » Sat Jul 22, 2017 11:02 am

This is how much yeast is needed to condition beer. Just the slight film that you can see on the bottom of this upturned bottle.

URL=http://s1272.photobucket.com/user/Lastf ... 4.jpg.html]Image[/URL]
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Re: Safbrew F2

Post by RobP » Sun Jul 23, 2017 4:44 pm

Jocky wrote:Unless you've long aged a beer (>6 months), or it is mega strength (10%+) it's likely there's plenty enough yeast still in the beer to get it carbonated. With a new food source and exposure to air from bottling they'll multiply a bit too.

Carbonation only needs 100,000 cells per ml of beer, and Belgian breweries tend to aim for about the 300k mark. You can have visibly crystal clear beer with 1 million cells per ml.
Originally used Mangrove Jacks Bavarian Lager yeast. Fermented beer for four weeks at 8c, kept it at 2c for a week and racked, lagered another 8 weeks at 2c. I thought I'd seed with another yeast after that.

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