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General Category => Yeast and Fermentation => Topic started by: mharding73 on June 24, 2016, 01:38:31 AM

Title: Wy1318 and us-05
Post by: mharding73 on June 24, 2016, 01:38:31 AM
I'm brewing an English barley wine and was thinking of mixing these two to help attenuation.  Am I making a mistake?  I was going to make a 2L starter with a smack pack and a half pack of the 05.  Good plan?  The wort is planned at 1.10. 
Title: Re: Wy1318 and us-05
Post by: mharding73 on June 24, 2016, 01:56:42 AM
I also have a fairly recent dumped barrel.  Dumped 40 days ago.  Thinking of 2 weeks in that.  Sound about right?
Title: Re: Wy1318 and us-05
Post by: a10t2 on June 24, 2016, 02:34:57 AM
I don't have any issue getting 1318 to attenuate to 80% ADF; what's the target?

Don't put the dry yeast in the starter if you do use it, just rehydrate and pitch.

As far as the barrel, you'll have to taste and see. It could take two days, or two months.
Title: Re: Wy1318 and us-05
Post by: mharding73 on June 24, 2016, 02:56:16 AM
I was looking for 1.025 to 30.  Sound like I might be ok assuming my 2L flask limit is enough. 
Title: Re: Wy1318 and us-05
Post by: brewinhard on June 24, 2016, 03:06:47 PM
I don't have any issue getting 1318 to attenuate to 80% ADF; what's the target?

Don't put the dry yeast in the starter if you do use it, just rehydrate and pitch.

As far as the barrel, you'll have to taste and see. It could take two days, or two months.

This^^^^.  And depending on barrel size, age, and how many uses it has gone through will also determine your time frame.
Title: Wy1318 and us-05
Post by: mharding73 on September 03, 2016, 04:01:53 AM
This has been aging for a bit now.  It was in the barrel for 2 weeks.  It reminds me of old curmudgeon.  I will bottle it in a few weeks.  It ended up at 10%.  I'm happy with it.  Just have to decide if I need to add more yeast at bottling.     Never did this before.  It was 1.10.  Finished at 1.025

Edit- don't want to accidentally over carb it. 
Title: Re: Wy1318 and us-05
Post by: Hand of Dom on September 03, 2016, 07:34:05 AM
You'll only over-carb if you add too much priming sugar IMO, adding extra yeast won't cause it.
Title: Re: Wy1318 and us-05
Post by: mharding73 on September 03, 2016, 11:06:29 PM
Thanks
Title: Re: Wy1318 and us-05
Post by: brewinhard on September 03, 2016, 11:17:36 PM
Yes. I would add some extra yeast to ensure not only a proper carbonation, but a timely one. Maybe a 1/4 packet, rehyrdated and added along with the priming sugar solution prior to racking the beer on top and bottling.
Title: Re: Wy1318 and us-05
Post by: mharding73 on October 16, 2016, 03:54:40 PM
So I bottled this up a month ago.  It sat in a secondary for a couple months before I bottled.  I added a half pack of hydrated us-05 and 3.2 oz of priming sugar.  I have no carbonation yet.  Just a very small hiss when opening.  They have been sitting in a 70 degree room.  Do you think they will carb with more time?
Title: Re: Wy1318 and us-05
Post by: brewinhard on October 16, 2016, 04:38:55 PM
Yes. Did you rack your beer on top of the priming sugar and rehydrated yeast to ensure that it mixed in thoroughly. If not, this could be the cause of no carbonation yet.
Title: Re: Wy1318 and us-05
Post by: mharding73 on October 16, 2016, 04:39:40 PM
Yes. I did rack the beer in top of the yeast and sugar solution. 
Title: Re: Wy1318 and us-05
Post by: brewinhard on October 16, 2016, 04:59:41 PM
I would think you would definitely have carbonation by now. Can you warm them up any more? maybe to mid 70's?
Title: Re: Wy1318 and us-05
Post by: mharding73 on October 16, 2016, 05:19:27 PM
I would think it would be carbed too.  Some thing went wrong.  My house is 70 to 75 right now.  I guess I can buy a carbonation cap if it doesn't carb in a month or so.  I wasn't planning on really drinking this until the holidays anyway.   
Title: Re: Wy1318 and us-05
Post by: ynotbrusum on October 26, 2016, 10:19:04 PM
If the Christmas holidays are the time frame, you could try inverting the bottles to move any sediment back into solution (tip upside down kind of gently and then back upright); if the yeast is roused, it may go back to work on any residual simple sugars.  I have had this work with strong beers, rather than pouring into another bottle to force carb with a carb cap, especially if the intent is to age some of it for a really long time.  That avoids an oxidation exposure from a further transfer....