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Messages - bboy9000

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136
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: March 01, 2015, 12:50:05 AM »

I'm not sure I believe all the science about starters
That's the nice thing about science.  It doesn't matter whether one believes.  Either it is or is not.  Now, whether what homebrewers post about starters is considered science...

137
Beer Recipes / Re: first helles help
« on: February 28, 2015, 11:27:31 AM »
I'd go for a Munich profile.  It may be close to the same.

138
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 27, 2015, 11:04:04 PM »

What pitching a larger number of cells does when pitching high gravity wort is allow for cell loss due to osmotic  pressure.

So how does less cell loss translate to quality of the finished product, in terms of flavor and FG?

139
Yeast and Fermentation / Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 27, 2015, 09:35:15 PM »
I've made good 60/- and bitter by just pitching a smack pack but would never consider not making a starter for something with a 1.068 OG.  I'd be afraid of too much yeast character with such a low pitch but all of the Chinook in Arrogant Bastard may cover any yeast flavors up.

EDIT:  actually I didn't make a starter for 5G of 1.060 beer a couple of months ago and it tasted bad.  This was the exact same recipe that I won a local competition with so I know the recipe and everything was solid.

140
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 27, 2015, 08:04:28 PM »

I have been stating that White Labs vial has an enormous amount of yeast cells for quite some time.  In fact, White Labs entered the market with the claim that their cultures were "ready to pitch," which was believable when compared to an original smack pack.  Making a starter just gives the culture an opportunity to wake up and double or quadruple in cell count.

I thought a White Labs vial had 70-90 billion cells.  For 5 gallons of 1.068 wort wouldn't one need more like 250 billion cells?   Mark, are you saying this isn't true?  Or is the yeast from White Labs so healthy and ready to go that the cell count doesn't doesn't matter?  Or am missing something else?  Will there be 250 billion cells by the end of the lag phase?  If so, why is it considered best practice to make starters?

141
Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: February 26, 2015, 09:55:15 PM »

IME, BRY-97 is more temperature-sensitive (with regards to cold fermentation) than other strains of Chico (and the like).

BRY 97 is not "Chico."  Chico is BRY 96.  The major modern brewery using BRY 97 is Anchor.  As I mentioned earlier, both strains came from Ballantine.   BRY 96 is kind of unique in the world of domesticated brewing yeast because it is a diploid yeast strain.  Most brewing yeast strains are polyploids.
Since reading your posts I've noticed there's all kinds of misinformation on homebrewing forums on the identity of BRY-97.  Most homebrewers on the web think its Chico or Pacman. 

Anyway, it will be some other batch when I get to experience BRY-97 as I pitched Pacman after 94 hours of no fermentation.  The 9 month old Pacman was slow to start in the 2L starter.  I decanted the liquid portion of the starter into another vessel 48 hours after pitching 200mL of old slurry, (it was slow to wake up) leaving most of the settled stuff on the bottom.  I crashed the decanted liquid and ended up with about 200mL of fresh yeast.  I didn't think it would be enough but it started fermenting the wort in less than 90 minutes.  After 90 hours of no fermentation from the dry BRY-97 that was nice.

142
Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: February 25, 2015, 07:02:43 PM »
Well after 90 hours and no fermentation I pitched some fresh Pacman that I grew up from 9 month old slurry last week.  I had active fermentation within 90 minutes.

143
Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 10:17:26 PM »
Thanks Tommy.  I noticed the same layer and yeast ring on the side about 12 hours after pitching.  I didn't want to shake it as I've read not to aerate dry yeast.  I just gave the carboy a swirl so maybe I'll see some evidence of fermentation tomorrow.

144
Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 09:16:21 PM »
I don't remember the "good till" date,  but Mr. Malty indicated about 70% viability.  I don't think my LHBS refrigerates dry yeast but the storage room is definitely cool as I've become friends with the owner and I'm back there often.  I'll let it be until tomorrow afternoon but if I don't see any changes the Pacman is going in.

145
Extract/Partial Mash Brewing / Re: Is This Infected?
« on: February 24, 2015, 07:12:34 PM »
Looks okay but the picture is kind of low resolution.  Just out of curiosity, what is your usual cleaning and sanitizing process?  I prefer PBW or Oxyclean followed by Star San.

146
Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 07:01:39 PM »

Did you temper the rehydrated yeast to pitching temps?

No, it crossed my mind but I never did this when I used to use dry yeast, like 2.5 years ago.  I rarely had problems then.  Maybe I should chill closer to pitching temperature the next time.  Thing is,  the instructions recommend just letting the yeast sit in the water for 15 minutes before pitching.

147
Yeast and Fermentation / Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 06:42:00 PM »
Thanks for the feedback, that's consistent with what I've read.  But 72 hours?  I used Mr. Malty to decide on two packs.  At about 70% viability Mr. Malty indicated 1.6 or 1.7 packs so I rehydrated two in 220mL 90F boiled tap water.

148
Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 06:09:54 PM »

Bry-97 is notoriously slow, but once it gets going - does very well to produce a fairly clean ferment. I have repitched out to about 4 generations - the lag shortens dramatically with a BRY-97 starter (harvested) at high krausen.

That's what I've read.  Have you used the dry or liquid version?  Or both?  What has been your lowest lag phase with this yeast?

149
Yeast and Fermentation / Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 04:41:30 PM »
I pitched two packets of rehydrated Lallemand BRY-97 72 hours ago (Saturday 2-21-15) into 5G of 1.056 OG wort and still no signs of fermentation.   I pitched at 63F but after 48 hours (yesterday afternoon) I moved the carboy to a room where the beer (still wort?) is now at 68F.  There's a layer of yeast on the bottom of the carboy and a few patches of bubbles on the surface, but nothing to indicate it has left the lag phase.  I've read about long lag times with this yeast but after 72 hours I'm starting to get uneasy.  I've been brewing for three years and I'm confident in my sanitation practices but this is concerning.

For anyone who has used the dry BRY-97, have you experienced this?  I think I can wait another 12 hours but tomorrow morning I'll be tempted to pitch some Pacman that finally woke up.  If you have experience with this please advise.  Thanks.

150
Yeast and Fermentation / Re: Hefeweizen questions
« on: February 23, 2015, 05:18:28 PM »
I brewed a hefeweizen last summer with Wyeast 3068 (the equivalent to WLP300) and used the same schedule as Ken, pitch at 64F, rise to 68F.  It was a 2L stater pitched at high krausen.  It had a nice balance between banana and clove, but still was more towards the clove.  My only complaint was it didn't have enough of the bready flavor that I like from German beers, but that probably had more to do with the grain bill.  I used 60% red wheat and 40% pilsner.  Next time I may use some Munich or melanoidan malts or maybe do a single decoction.

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