Sweet! I'm going to order another vial. I'm in love with this yeast. Please let me know how you like it if you brew it and thanks for the heads up.
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i may try this as i love sam smiths beer
what is the ferment temp?
Take a hydrometer reading now and report back. Did the yeast packs swell at all? In the future, I recommend making a starter as a general rule, because that should ensure a healthy and viable pitch of yeast cells. An adequate amount of viable yeast is key to a healthy fermentation and a quality beer.
Keep us posted.
1.040 Gravity reading today, which is approximately 96 hours from initially pitching the yeast. I was hoping to be suprised...unfortunately not the case.
I think you forgot to switch from ale to lager in Mr Malty and looked at the "# of packs needed with starter" line. It's 5 packs if you switch it to lager and 14.8 packs if you look at "# of packs needed without starter".
I think at this point you just need to wait out the lag phase for another day or two and then lager it for a while......
I figured I'd wait at least another week or two before lagering. I'm afraid if I drop the temp down into the thirties, there will be even less yeast activity. I'll probably get a hydrometer reading in a few days as well.
You might blend a sample, just for kicks, on bottling or kegging.
Forgot to add,
- Faucets are Perlick
- Liquid side tubing is 3/16" ID
So if I set it at 11-12 PSI, shook it for a while (10-12 minutes), let it sit for a day or two, still at 11-12 PSI, would that work?
My rule of thumb is 25%/month, but that's for slurry that's been harvested from a fermenter and stored under beer. Even then it's a little conservative. For yeast that hasn't undergone any fermentation, and has been stored in a low-alcohol, inert gas-flushed package, I think even 10%/month is probably conservative.