Jim's Beer Kit

So I'm 13 brews into my All Grain Brewing adventure, the last 6 using my Braumeister. But one area I need to understand better is the fermentation schedule. I have a brewfridge controlled by an STC controller and most 4.5% - 5% beers I ferment at 23 degrees for 48 hours then drop down to 20 degrees ...

Update on the original thread; day 14 and for the past 24 hours I crash cooled the brew to 10 degrees C. Measured FG was 1010 - LOWER than I wanted .

Is it worth saving the yeast for reuse? Here are some pics:

I didn't think HSB was Bottle Condition; but I just checked one from my stock and see the same small amount of sediment at the bottom. A word of caution; whilst the yeast may be based on Gales' original yeast strain it was modified to be bottom fermenting by Fullers.

Hijack away Ben - we are both searching for the holy grail of gales yeast. 8 days on and the Wyeast 1332 is still moving inside the brew though activity is declining - this is much longer than the 3 days worth of activity I am used to with Safale S-04. All smells nice and fruity when I open the brew...

EXACTLY what I experienced, Even keeping it at 21 degrees in the brew fridge. After 18 hours I pitched it. 4 days later its still working and movement inside the beer doing its thing.

From my discussions with the ex head of QC at Gales late hopping was almost non-existent. I don't think they dry hopped at all. Gales was malty, flat, sweet English ale with hardly any head and no complex hopping. HSB was fruity, chestnut and hint of Dundee / Fruit Cake.

Interestingly the ex head of QC at Gales said they used Whitbread B - but the video I posted earlier does not match what you are saying about not having a skiable head.

Wyeast 1332 is either not the Gales yeast strain, or the data that we have on the Gales yeast strain is incorrect. Allegedly, the Gales yeast strain was derived from Whitbread B. Whitbread B is does not form that big of a head. It was selected for continuous use in tower fermentation vessels; there...

So attempt number 6 at HSB brewed yesterday; - Salifert measurement taken night before with 33 litres of brewing liquor prepared with CRS and DLS; 7 litres moved to HLT; 25 litres in the Braumiester - Invert sugar (Golden Syrup) replaces Granulated Sugar - DARK Crystal replaces medium crystal to imp...

MTW wrote:Too warm for my liking, but you certainly have lift off!

After 24 hours exactly it drops down to 20 degrees

18 hours later ... we have lift off at 23.5 degrees

I had to throw my Fv into the brew fridge to cool for 45 mins as despite the Braumseister saying the temp was 23.5 degrees when transferred into the FV it was nearly 26 degrees!

Well any kind of foamy head failed to realise unless I gave it a swirl. So I put the plastic paddle on the cordless drill and aerated the wort in the FV until a 6 inch foam was on top after 10 mins then pitched in he yeast 18 hours after I made the starter into 21 litres in the FV at 23.5 degrees. I...

Well high krausen never happened 6am today and the same few fluffy white clouds on the top but on mad foaming action. Gave it a swirl, which did produce some foaming and left it in the 22 degree brew fridge as I start the mash. Not sure why it did not erupt as planned, especially as the swollen Wyea...

Eeek no I had not loosened the cap so just darted down to the garage and unscrewed and hiss the bottle shrank a bit! I have left the cap on but very loose allowing co2 out. I've also increased the temp to 22 degrees so it is right in the middle of the ideal yeast range. Fingers crossed!