Hogs Back Brewery RIP

[Andy]

Yeast of your choice

Perhaps I should try this and use Hogs Back yeast

[norman]

Any idea where Hogs Back Yeast originates from,it could be in the Wyeast or White Labs products.

[SteveD]

and it's a beast of a yeast

[Andy]

Back to the recipe...

30% crystal is a huge amount, normally the reccommended max. for crystal is 10% of the grist

[deadlydes]

It's from the Hook Norton brewery if that helps.

really? (not saying anything bad)

and about keeping it in the fridge.
i have used hook norton many times and have always found it very vigorously (spelling) fermenting

[SteveD]

Maybe it just doesn't like you.

Quite seriously, when using a yeast strain that's been propagated for use in one (or two) breweries, it adapts to work well in a certain set of conditions. Take it out of that environment, and it may well not perform. It's just a case of wether it likes your gear, methods, and worts, or not.

I've kept the Hook Norton (Hogs back) slurry in the fridge 3-4 days where it's settled to the bottom, with liquid above. Poured off the liquid, pitched it and Vavoom! It goes off like a rocket. It's done something like this each time...

3-4 hrs after pitching - Adaptive phase


8-12 hrs - Krausen building


3 ferments at about 18hrs - High Krausen






36-48hrs - Anaerobic ferment


54hrs - slowing down


Some ferments take longer than others depending on OG and fermentation temp, but they all basically go like that.

[mixbrewery]

Steve - is the axe there is case in really gets out of control

[SteveD]

Steve - is the axe there is case in really gets out of control

Yep.

The Banjo's in the first picture. (Don't tell Bernie I called his Bass a Banjo )