1000 - Not out! Double brew weekend

Had a good one? Tell us about it here - and don't forget - we like pictures!
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Vossy1

Post by Vossy1 » Sat Sep 15, 2007 10:29 pm

Who cares if the yeast is stressed :D

I and probably you (apologies for being presumptious) are probably not going to recognise the signs anyway....well...not after a few anyway :lol:

In time however, we might, and we can do something about it, to create a 'better' beer :wink:
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J_P

Post by J_P » Sat Sep 15, 2007 10:41 pm

Vossy1 wrote:Who cares if the yeast is stressed :D

I and probably you (apologies for being presumptious) are probably not going to recognise the signs anyway....well...not after a few anyway :lol:

In time however, we might, and we can do something about it, to create a 'better' beer :wink:
I'm reasonably confident that I'm inept enough to not be able to notice the taste of stressed yeast however I'm just a little worried about the possibility of infection :?
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Vossy1

Post by Vossy1 » Sun Sep 16, 2007 11:41 am

I'm reasonably confident that I'm inept enough to not be able to notice the taste of stressed yeast
:lol: :lol:
I'm just a little worried about the possibility of infection
It'll be alright....

Did the yeast take off :?:
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delboy

Post by delboy » Sun Sep 16, 2007 12:28 pm

As DaaB says with those wee vials it is better to do a proper starter, by bunging it in with just a wee wakeup it'll probably take a while to get going but im sure if your sanitation was ok you'll be fine (homebrew is very forgiving).

When this one has finished it might be worth putting another brew straight onto the yeast cake. Not only will this get you two brews out of the vial but it'll probably give you a better idea of what the flavour profile etc is for this yeast.

I did a similar thing with a steam lager yeast and the second batch pitched onto the 1st batches yeast cake was much superior, but then this was a pseudo lager and things like pitching rates probably have a larger affect on such a brew.
The burton beast might even taste better for being slightly stressed :-k.

Anyway fingers crossed that it comes out fine, be sure and let me know what you think of the yeast :D
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J_P

Post by J_P » Mon Sep 17, 2007 8:42 am

Well chaps, after some nail biting I can confirm that the krausen is up and we have fermentation (I wonder if there is a :phew: smiley?)

According to Mr Malty and Steve Flack the yeast is that used by Brakspear I managed to snag a pint of their organic ale yesterday and I see what they mean about the honey / fruit combinations. It's nothing too overpowering you seem to pick it up very subtly in the back of your nose.

I'm looking forward to this one
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Vossy1

Post by Vossy1 » Mon Sep 17, 2007 10:48 am

8)
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steve_flack

Post by steve_flack » Mon Sep 17, 2007 10:53 am

J_P wrote: According to Mr Malty and Steve Flack the yeast is that used by Brakspear
I just got the info from Mr Malty's site myslef.
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J_P

Post by J_P » Mon Sep 17, 2007 3:11 pm

I don't think my nerves could take the "pitch it and pray" approach again, when I decide to tinker on with liquid yeasts again I'll make me a starter a few days before hand.
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Vossy1

Post by Vossy1 » Mon Sep 17, 2007 5:48 pm

I'll make me a starter a few days before hand.
Just make sure your fermentor's not close to full...these starters can climb :shock:
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J_P

Post by J_P » Mon Sep 17, 2007 10:22 pm

Vossy1 wrote:
I'll make me a starter a few days before hand.
Just make sure your fermentor's not close to full...these starters can climb :shock:
I take it you were cleaning carpet at some point prior to Saturday then!
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Vossy1

Post by Vossy1 » Tue Sep 18, 2007 11:17 am

I take it you were cleaning carpet at some point prior to Saturday then!
The starter ended up all over the work surface and after pitching the fv has been erupting for the last 3 days :shock:
It's only calmed down today 8)
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