Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - mpietropaoli

Pages: 1 ... 10 11 [12] 13
166
If memory serves, I believe that is is in the first 48-72 hours of pitching yeast. This is when they are most active in producing phenols, fusels, esters, etc., and if you want to minimize those, make sure to keep a 'leash' on the yeast by regulating the fermentation temp. I do this with a temperature controller probe insulated with styrofoam, duct-taped to the outside of the fermenter.

I ask the question because I only have room for two vessels in my fermentation chamber/lagering fridge. Currently, I have a California Common in there, and the yeast was pitched Saturday night @ 9pm (pitching + 84 hours at the moment) at 64 degrees. The yeast is actually Wyeast 2204 Bavarian lager.

I have a bit of an aggressive brewing schedule coming up. I am planning on brewing a hoppy american wheat tonight, THEN I am brewing an Oktberfest with my wife on Sunday. Bottom line, I need to have the Oktoberfest set to 50 degrees on Sunday, meaning that the ferm fridge will likely have a lower ambient temp.

My current plan is to brew the wheat tonight (estimated OG of 1.051), pitch a stepped-up US-05 starter (as I need a quick and vigorous fermentation, this wheat is going to be kegged in 12 days) at 66 degrees, then on Sunday (pitching + 4 days), remove the wheat, leave it in the basement (ambient temp of ~74 degrees) to finish up.

The only issue with this plan is that I would need to remove the California Common tonight, as if I tape the probe to the wheat, the freezer will likely get down really low to try to stabilize the fermenter temp AND I would need to do the same with the wheat to make room for the O-fest.

Clear as mud? I'm just trying to minimize unwanted esters, phenols, fusels, etc., and was hoping that I could let these fermentations go after a few days. Alternatively, I could rig up the <shudder> swamp chiller.
 

167
I thought that you would at least see a white line of yeast on the bottom...though I guess I can't make that assumption if the stir plate is still on...is a gravity reading the only way, or will the yeast throw that measurement off?

168
Made a starter with one cup of pale DME, 1.5 qts of water, boiled for 10 minutes, cooled to 75 degrees.  Pitched one package of Wyeast 2206 - Bavarian Lager at 7pm last night.  Do lager yeasts take longer to grow than ale yeasts?  Was planning on trying to decant/step this up tonight for a brew on saturday. 

If one pound of DME = 40 gravity points, and a pound is about 2 cups.  Wouldn't one cup in 1.5 quarts give me a gravity of (something really high)?   After some evap, there is only about 200ml of starter wort in my flask.  No white stuff on the bottom, stir plate has been stirring for ~18 hours....


169
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 09, 2012, 06:09:56 AM »
Apoptosis!  That's what he was talking about....

170
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 08, 2012, 11:43:45 AM »
There's a name for the state they reach if there are too many cells. Real scientifical-sounding.  Can check Chris whites book when I get home.

171
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 08, 2012, 06:15:52 AM »
There is a state yeast reach where they crowd each other out, I may have exaggerated that they kill each other.   In any event, making a decent sized starter that will chew through the steam somewhat quickly, then racking off it, harvesting 1/2-3/4 of a cup of sediment, cooling to ~40 degrees, then pitching in the cooled o fest seems like my best bet. 

Thanks for the suggestions, and watch out for hostile yeast!

172
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 07, 2012, 11:50:20 AM »
I only would need a few tablespoons of yeast, no starter, no whole yeast cake...even for a lager. 

You won't be able to top-crop since this is a lager and you don't get much yeast in the Kraeusen that is formed.

Quote
His point was that cell count will be though the roof on yeast from the top, and even for a lager,

There will be more yeast per gram of slurry in top cropped yeast, but it will be at most 2x to what you find in a similar amount of bottom harvested slurry. A few table spoons is too little, though. For a 5 gal batch you would still need about a quarter to a third of a cup, though.

Quote
using a whole yeast cake is too much, as the cells don't need to grow and actually start killing each other competitively.

There is no competitive killing, but growth will be reduced if too much is pictched.

Quote
  Also said that pitching on the warmer side was ok/advisable since we are only a few short months away from October...

There difference in fermentation time that warm vs cold pitching causes is not enough to justify pitching warm. You still want to pitch a lager cold and ferment it around 50F. You may want to speed up maturation of the beer by warming it up later if you are pressed for time.

Kai

So, would you advise to pitch onto the whole cake in this hairbrained scheme of mine?

173
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 07, 2012, 10:32:59 AM »
So the proprietor of my lhbs who is very knowledgeable on yeast says that if I top crop, I only would need a few tablespoons of yeast, no starter, no whole yeast cake...even for a lager.  His point was that cell count will be though the roof on yeast from the top, and even for a lager, using a whole yeast cake is too much, as the cells don't need to grow and actually start killing each other competitively.  Also said that pitching on the warmer side was ok/advisable since we are only a few short months away from October...

174
Ingredients / What type of yeast should I get?
« on: August 07, 2012, 04:38:00 AM »
Try doing a simple apa if you like to drink them and split into a few batches.   Pitch a different yeast into each one, and note the flavor differences.  My BJCP class is doing such an experiment this weekend.

175
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 06, 2012, 08:18:47 PM »
Hmmm based on your experience looks like I'm top cropping...then maybe I will just 'lager' the steam at the o fests ferm temp of 50...

176
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 06, 2012, 07:06:13 PM »
True.   Maybe I'll cut out of work tomorrow and grab the ingredients for the steam and do a weeknight brew so it has some time.  As a back up, I can just top crop some yeast off the steam and if its not finishing up, I can do a liter starter for the o fest a few days ahead of the lager brew. 

I hate when work gets in the way of my brewing.

177
Beer Recipes / Late Oktoberfest...steam as a starter?
« on: August 06, 2012, 06:33:42 PM »
TLDR version: 1.). Will a German lager yeast, like wlp830 produce enough esters for a steam, if fermented in the low/mid 60s?
2.) is 7 days enough time with this yeast to service a 1.054 ish steam
3.) any issues with using a yeast cake for a lager

So my wife got me a blichmann burner as a one year Anni present, and designed a label for us to make a beer together.  She likes o fest, so we decided on doing that.  Been researching them a bit, and it looks like, based on jamils recipe, that we should be able to get it done and lagered in time for the month that bears its name. 

My question is, instead of doing a boring old yeast starter, could I just make a steam beer with the Bavarian lager yeast (ray Daniels says its an appropriate yeast for the style, and I have an assload of northern brewers in the freezer)

My only worry would be that the steam wouldnt be done in time, if we want to brew our o fest on august 18th.  I would need to brew the steam by the 11th at the latest to give the yeast time to ferment.  I hate rushing yeast personally, and tend to leave beers in the primary for 3-4 weeks now. I'd probably ferment the steam at around 60-64 with a d rest at 70 for a day or two.  Bottom line: the steam won't have much time I the primary, even if I brew on Wednesday of this week.

I should also mention that this is my first lager.  I do want to make sure I have plenty of yeast and would need an extra day to get the yeast cake down to pitching temp for the marzen (~50).

Doing a steam (even extract for expediencys sake) would also let me test my system for the ever-finicky and foreboding lager. 

Any tips or suggestions would be appreciated!  (ESP those directed toward lager brewing for lager novices)

178
All Grain Brewing / First All-Grain Brewday - plus some followup ?'s
« on: July 30, 2012, 05:31:58 AM »
Isn't he going to extract tannins if he squeezes the bag?  DGMR I've done it a few times back in the extract days and still made very good beer, just thought I'd ask..

179
That's almost certainly it thanks Drew... Btw really enjoyed your talk at the Homebrewers Conference!  (saw it on youtube)So weird, I was saying to a friend right around the time you were giving that talk that I need to make "more boring" beer!  Centennial SMaSH next up for me.  Just need to figure out the grain. 

180
Doesn't look like yeast, it's clear and has a greasy-like feel to it.  Suppose it could be yeast mixed with star San...is the pic still busted?  Weird that it's visible to me. 

Pages: 1 ... 10 11 [12] 13