That is very close to my ESB recipe which I really like this time of year. I use 9# MO, 1#Crystal 60, .5# carapils. No Amber Malt. I also use Wyest 1968 which rounds it out very nicely....
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or do you just put the next beer right on top of the last beer old hop debris and all.
Sometimes, yes. You can do this and the typical approach is to go from lighter/weaker to darker/stronger beers (e.g. brew a light lager, use the yeast cake for a dopplebock).
Or, you can pour the yeast cake into a sanitized container and wash the yeast as mentioned above.
Or, you can pour it out and use only a portion of the total cake for your next batch which minimizes concerns about over-pitching.
There are several ways to go about it. Find out which works best for you and go with that.
It seems, based on the discussion here, that doing a decoction at all is somewhat controversial. I have never done one. I generally do single infusions and batch sparge. It was recommended in this discussion to check out the YouTube decoction video, which I did. He, the German guy, said that decoctions were better when you have "less modified" malts such as munich. Do you all agree? Does it really make a difference?
thanks for all the advice. I buy my grain from my LHBS; I'll check the grind next time I buy some. I'll also pay closer attention to my volume levels. Always seem to forget to measure, somewhere along the line.
You don't have to pitch it today.
I alyways let mine sit over night in the converted freezer because I can't get my wort down to temp with my well water. It won't hurt anything as long as its covered.
+1, I'm generally a "next day pitcher" myself
How do you re use yeast that has a lot of O.T.Y......other than yeast....I have a lager still in the primary but it has all kinds of hop debris on the bottom of the 15 gal fermentor. ......How do you separate the yeast from the trash or do you just put the next beer right on top of the last beer old hop debris and all.
You could try to cold crash it right now and get some S-33 as a backup, if it doesn't go.
I haven't tried that yeast, but I try to have some US-05 and S-04 on hand for those occasions when my planning didn't allow for a good yeast crash and decant. I agree with Denny that if the yeast isn't ready, then you are really not ready to brew, but with the dry yeasts that are out there, I never have a problem anymore with yeast planning. And FWIW, I prefer some of the dry yeasts to the liquid counterparts.
Dumb question, but back to the title. If there are CO2 bubbles still coming up, is it safe to assume the starter is not fermented out yet?
Not necessarily...it only shows you have CO2 coming out of solution for some reason. But given the size of your starter and the short time it's been working, it could very well still be fermenting. FWIW, I would have given that starter at least 5 days.
assuming 5gal batch 5 x75 = 375 + 1x40 is 415 divided by 6 is final gravity of 1.069. i would say this is tolerable. you could also check your gravity during boil and boil off a half gallon more than normal to compensate, this would bring it a little closer to 1075. i would probably just follow your normal plan and throw in the whole starter.