Topics

1

Yeast and Fermentation / Should I pitch again??

« on: June 29, 2011, 08:32:58 pm »

Hello everyone. 

On tuesday I made an all-grain AIPA.  Pitched at 64F using a packet of rehydrated US-05 then placed the fermenter in my tote-cooler with 2 frozen 2L bottles - resulting in temps the next morning of 49F.  I've slowly brought the temp up to 68F, but I see no fermentation activity (i.e. no bubbles in airlock).  I gave the fermentation bucket a good shake to try to wake up the yeast, but it's been 48 hrs with no activity.  Should I pitch another packet of US-05?

Thanks,
KLB

2

All Grain Brewing / Transition to all grain?

« on: April 19, 2011, 04:32:54 am »

Greetings Forum. 

I am considering a transition to all grain brewing, and I have one question - how do I cool the wort to an acceptable temp for pitching the yeast?  I am an an extract/steeping brewer now and use a combination of an ice-bath, 25ft copper IC and adding chilled H20 to the wort to drop the temp prior to pitching.  The problem is my "cold" tap water here in S.E. Asia averages about 80 + degrees F, which limits the effectiveness of the IC.   So, what's the best way to get a full 5+ gallons of boiling wort to acceptable temps for pitching in this climate?   I don't have a spare fridge to use help cool the wort either.  Should I just stick to extract brewing until I return to cooler climates?

Thanks,
KLB

3

Yeast and Fermentation / Dry Yeast Question

« on: March 21, 2011, 07:04:16 am »

Greetings Forum, I have a few questions and was hoping the group could help me out - as you all have done in the past.  I live in a tropical climate (S.E. Asia) far from any homebrew supply stores and would like to brew a clone of Fuller's London Pride.  The recipe I have calls for Wyeast 1968 or White Labs WLP002; however, do to shipping times and temps, I am unable to get liquid yeast.  So, question #1 is: what is a suitable dry yeast substitute for the above mentioned liquid yeast strains?  Additionally, the recipe calls for 6.6 lbs of light LME, which leads to my second question.  Again, due to shipping restrictions, I am unable to get LME.  So, question #2 is:  What is the correct conversion of 6.6 lbs of light LME to DME?  I've found several equations on other sites, but all differ slightly and I would like your thoughts.  As usual, thanks for your guidance and advice.

4

Yeast and Fermentation / Secondary Temps

« on: March 03, 2011, 05:24:16 pm »

Hello forum, and greetings from Malaysia - I have a question for the group.  I recently brewed an amber ale, and in order to keep the fermentation temperatures down to a reasonable range (62-66F) I have the fermentor in a swamp cooler.  I want to dry hop this beer, and was wondering if I needed to keep the temps down while the beer dry hopped in a secondary fermentor?  My guess is that it should stay cool, as there will be residual yeast activity which will help condition the beer.  Is this correct?  Should I keep the beer in the swamp cooler for an additional 10-14 days while it dry hops?

Thanks.
 

5

Yeast and Fermentation / Starter Question

« on: January 21, 2011, 04:12:13 am »

Question for the group - and my first post: 

I planned on brewing tonight, using a yeast starter.  Starter was active for about 30 hours.  Then while I was at work, my wife (in an effort to help out) put the starter in the fridge, like I asked, in order to get the yeast out of suspension.  However, she placed the starter in the refrigerator, uncovered.  Ooops.  It sat in the fridge for about 2.5 hours before I noticed.  I put some cling wrap over the flask and its still in the fridge.

I live in Kuala Lumpur, Malaysia - its hot and wet here (perfect for growing all sorts of nasty bugs), but the starter is in the fridge albeit uncovered for 2.5 hours.  Is it safe to use tonight?

Thanks!