Savvy Pale

[SiHoltye]

Hello,

The boil is underway for the following.

Ingredients
23L @ 85% efficiency, 90min mash @ 67°C, 90min boil, liquor = bitter
Amount Item Type % or IBU
3.26 kg Maris Otter (5.9 EBC) Grain 95.00 %
0.17 kg Caramalt (26.0 EBC) Grain 5.00 %
25.00 gm Nelson Sauvin [10.20 %] (90 min) Hops 28.3 IBU
40.00 gm Nelson Sauvin [10.20 %] (1 min) Hops 1.8 IBU
20.00 gm Nelson Sauvin [10.20 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale

Beer Profile
Est Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.81 %
Bitterness: 30.2 IBU
Est Color: 8.1 EBC

2 hours ago I kegged the last brew that used WLP028 Edinburgh Ale yeast, and after I poured the yeasty/trubby contents into a 3L sanitized tub, thus:



Not particularly appetising I think you'll agree but I think the yeast in there is in good shape, it's just what to pitch into this brew I'm pondering.

Is the wisdom to pitch in the top layer of floaty stuff, or all of the tub. The yeast appeared to be a top fermenting one, though it could have been a mixed strain also working from below. I'm wondering if I've got enough top stuff, and if any trub in there would really be detrimental if I pitched it all?

Thanks for any thoughts.

[adm]

Sounds like a nice recipe - have a great brewday!

When I've pitched onto an existing beer, I haven't even taken the yeast out of the FV - just ran the wort off onto the existing yeast cake and trub and each time it's been just fine!

[arturobandini]

Same as adm here. I've pitched beers and wines on to existing yeast cakes and had no problems doing so. I think if you've got a quick turnaround between the outgoing and incoming beverage I can't see any trouble on the horizon. It's when you take the yeast off and save it that you'd need to acid wash it or whatever.

[SiHoltye]

All done and dusted. 21L @ 1.040 Smells fabbo.

[subsub]

I've had to the same out of necessity before with no ill effects, hope it turns out good for you Si. Nice recipe btw

[yashicamat]

I dumped my brown ale onto the yeast cake from the brewer's gold, and being a better bottle there was no cleaning whatsoever. Brown ale is tasting fanastic now it's been in the bottle for nearly 2 weeks.

Only thing I was amazed by was the speed and vigour of fermentation. Within 25 mins of pitching the beer into the BB, it was literally spraying out of the airlock! Had to get a blowoff tube on there pronto, but I know for the future!

[arturobandini]

Only thing I was amazed by was the speed and vigour of fermentation.

Excellent isn't it. A massive yeast colony ready and waiting for delicious sugars.

[mysterio]

My usual process is to top crop or pour the slurry into a sanitized kilner jar, store it in the fridge for up to a week, then pitch roughly the amount recommended by mr malty. You're right, fermentation goes like the clappers. I've had lagers ferment in a week at 9C with this method.

[SiHoltye]

36hrs in....

Without doubt my messiest ferment yet


Clipped the lid back down and lifted the temp probe entry point, in an attempt to controll blow off direction with paper towels waiting

SG 1.026 from 1.040

[SiHoltye]

1.020 after 48hrs

[arturobandini]

It makes you want to just keep feeding the poor blighters with more wort as they clearly enjoy it more and more.

[yashicamat]

I had this reaction pitching onto a US-05 slurry from a previous beer. Went beserk within 30 minutes and kept on going furiously! Attenuated right down too! Resulting beer seemed better than usual though.

[SiHoltye]

Down to 1.013 after 96hrs

[SiHoltye]

1.011 today, kegging tomorrow

[SiHoltye]

This finished perfectly at 1.010 and I tried a half last night. Wow what an impact that late hopping has. Great flavour from the NS hops. Very much in the Hophead style. My bestest straw coloured pale ale to date Am going to employ this recipe base and hopping schedule to other single hops to really enjoy them full on. Very happy with this one.