My Wyeast arrived today!

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Jim
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My Wyeast arrived today!

Post by Jim » Mon Aug 01, 2005 6:58 pm

..and I'm all excited. :D

This is my plan:

-Start the pack going

-Make up 1/2 gall of wort with malt extract at about 40 OG in a demijon.

-Pitch the yeast once the pack has expanded

-Let it ferment almost out.

-Agitate to get the yeast in suspension

-Let the trub settle for an hour

-Decant off into several small plastic bottles which I've just acquired

-Put in fridge till next brew day.

Any comments on this plan from them that have done this before would be appreciated!
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Post by Reg » Mon Aug 01, 2005 7:53 pm

Well it all sounds good in principle.

I'd suggest training the yeast with a good Diastatic extract rather than any old rubbish... :D
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Post by Jim » Mon Aug 01, 2005 7:59 pm

QUOTE (Reg @ Aug 1 2005, 07:53 PM) Well it all sounds good in principle.

I'd suggest training the yeast with a good Diastatic extract rather than any old rubbish... :D
Yeah, I got a 1.Kg tin of 'John Bull' (I think it is) light DME.

I didn't realise it was hopped until it arrived though. I dont' suppose it'll make any difference, as very little of it (by proportion) will end up in the finished beer.
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full malty

Post by full malty » Mon Aug 01, 2005 8:52 pm

QUOTE (jim @ Aug 1 2005, 05:58 PM) ..and I'm all excited. :D

This is my plan:

-Start the pack going

-Make up 1/2 gall of wort with malt extract at about 40 OG in a demijon.

-Pitch the yeast once the pack has expanded

-Let it ferment almost out.

-Agitate to get the yeast in suspension

-Let the trub settle for an hour

-Decant off into several small plastic bottles which I've just acquired

-Put in fridge till next brew day.

Any comments on this plan from them that have done this before would be appreciated!
What Wyeast did you buy Jim ?

I've got a couple of Wyeasts still in the foil in the fridge, so maybe I could compare notes with you.

For how long do you intend to keep your sample in the fridge ?
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Post by Jaytee » Mon Aug 01, 2005 8:57 pm

QUOTE -Start the pack going

-Make up 1/2 gall of wort with malt extract at about 40 OG in a demijon.

-Pitch the yeast once the pack has expanded


Umm, most methods I've read use several steps to reach the total volume. Like start with 500ml or a litre and step up to final volume at 500ml or 1 litre increments. Not sure what difference it makes

One step missing (which I presume you've assumed anyway) is to cool your wort before pitching.

Just divided up my last effort, 2 litres of W1968. Used a litre of it in the Brown Ale Sunday.
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Post by Jim » Tue Aug 02, 2005 7:56 am

FM, it's London III (1318).

Jaytee, yeah I figured that there must be enough yeast in the pack to get 1/2 gal going straight off, since the instructions suggest that a starter is optional (and that's presumably for 5 gal).

And I won't forget to cool the wort! ;)
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full malty

Post by full malty » Tue Aug 02, 2005 11:33 am

QUOTE (jim @ Aug 2 2005, 06:56 AM)FM, it's London III (1318).


I've got London III 1318 here. I think they say it's a Young's brewery yeast.

Please post your observations on this yeast after you've brewed.
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Jim
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Post by Jim » Tue Aug 02, 2005 4:53 pm

QUOTE (full malty @ Aug 2 2005, 11:33 AM) QUOTE (jim @ Aug 2 2005, 06:56 AM)FM, it's London III (1318).


I've got London III 1318 here. I think they say it's a Young's brewery yeast.

Please post your observations on this yeast after you've brewed.
Will do! :P
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Post by Jaytee » Tue Aug 02, 2005 9:08 pm

Yup, I read 1318 as being Youngs as well.

The bonus is, that you can swap starters with others to try different styles .. sorry it's not practical for me to participate ! :lol:
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Post by Jaytee » Tue Aug 09, 2005 10:48 pm

So Jim, it's over a week since you got it.
How'd you go making up the starters, have you kicked off a brew with it yet ?

I had a week off brewing last week, have a bitter planned for this weekend and an Irish Red the week after
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Post by Jim » Wed Aug 10, 2005 7:02 pm

QUOTE (Jaytee @ Aug 9 2005, 10:48 PM) So Jim, it's over a week since you got it.
How'd you go making up the starters, have you kicked off a brew with it yet ?

I had a week off brewing last week, have a bitter planned for this weekend and an Irish Red the week after
Been busy and just got round to doing it tonight. I cracked the inner pack last night (what a job! I didn't think I was going to do it without smashing the whole packet) and when I got home tonight it was up like a balloon. Boiled up some malt extract, cooled to 24C and pitched the yeast.

I've got pics, which I'll put up as soon as NTL give me my webspace back ( :angry: ).
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Post by Reg » Thu Aug 11, 2005 1:23 am

QUOTE (jim @ Aug 10 2005, 06:02 PM)I've got pics, which I'll put up as soon as NTL give me my webspace back ( :angry: ).
Heh...

Wait for Xmas... :( ;)
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Post by Jim » Thu Aug 11, 2005 6:52 pm

It's going like the clappers now! I'm brewing up on Sunday, so for the first batch I'll just pitch about 1/2 pint straight out of the demijohn. The rest will go into small plastic bottles in the fridge until required.

:D

And http://www.geocities.com/jim4carol/wyeast.htm

Sorry about the crudity of the presentation, I had to use my Geocities webspace, and that doesn't allow access to the jpegs directly.
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Post by Jim » Tue Aug 16, 2005 3:20 pm

Well, 24 hours after pitching, there were very few signs of life!

So I gave it a good stir and bunged in about another pint of starter from the demijon last night.

It was well away when I looked at it this morning, but I'm slightly concerned that bugs may have got in while it was dormant. I'm going to drastically increase my pitching rate for future batches.
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Post by Reg » Tue Aug 16, 2005 10:41 pm

QUOTE (jim @ Aug 16 2005, 02:20 PM) Well, 24 hours after pitching, there were very few signs of life!

So I gave it a good stir and bunged in about another pint of starter from the demijon last night.

It was well away when I looked at it this morning, but I'm slightly concerned that bugs may have got in while it was dormant. I'm going to drastically increase my pitching rate for future batches.
Jim that seems really odd! I've never had a problem with yeast multiplying from a good starter... :huh:
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