Home Brew Forum

Hello,

I did this on Friday last with yeast cadged from Hogs Back Brewery.

Ingredients
25L 90min mash, 90 min boil
Amount Item Type % or IBU
4.29 kg Maris Otter (5.9 EBC) Grain 89.50 %
0.50 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 10.50 %
45.00 gm Challenger [6.40 %] (90 min) Hops 29.2 IBU
20.00 gm Challenger [6.40 %] (10 min) Hops 4.4 IBU
30.00 gm Challenger [6.40 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs Hook Norton (Hogs Back Brewery) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.44 %
Bitterness: 33.6 IBU
Est Color: 15.2 EBC

Did you make a starter Si?

Or did you pitch straight onto the slurry?

I had about 75ml of sediment stored under cooled boiled water. Whilst the boil was on (having removed it from the fridge to get to about room temp) I poured off the water and added 1L of new wort from the boil once it had cooled to about room temp (23°C-ish). So I DFS'd it.

Took off like a rocket and have had the highest krausen at 20°C I've seen yet.

Looking forward I'm trying to pitch 100mls min of slurry each time, but am not sure how much to use with shop bought Whitelabs liquid yeasts? Do you think fermenting out 1L of 1.040 would then be appropriate quantity to pitch (albeit via a DFS?) Looking at Mr Malty...

...it seems I may need a 3L+ simple starter Any thoughts?

Just to update...

Not good. It's got a nasty vinegary twang that has built up in it. Consequently the bottles have been poured away, and my score of 0 out of 3 brewery yeast usage successes has made me decide to stick to proprietary yeasts for now .

On the up side I'm now exploring Whitelabs, and Briars APA tastes pretty good using WLP001, I'm fermenting now with WLP002, and have WLP005 & 007 lined up next.