Author Topic: choosing a yeast for my first Barleywine  (Read 5798 times)

Offline Al Equihua

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Re: choosing a yeast for my first Barleywine
« Reply #15 on: December 13, 2011, 10:06:07 AM »
Thank you so much! so i think instead of a EBW is going to be a ABW for the hops residual flavors, anyway, ... i'll wait until the IPA ends so i can i pitch that yeast cake...

Al
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Offline Al Equihua

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Re: choosing a yeast for my first Barleywine
« Reply #16 on: December 14, 2011, 12:36:03 AM »
ups! to wash the yeast before or direct pithing from the cake in the bottom of the fermentor?, concern about the dead yeast and residues....
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Offline euge

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Re: choosing a yeast for my first Barleywine
« Reply #17 on: December 14, 2011, 01:38:59 AM »
ups! to wash the yeast before or direct pithing from the cake in the bottom of the fermentor?, concern about the dead yeast and residues....
You could pitch some dry yeast properly hydrated (hint hint) and be done with it. Build a big starter out a bit of the yeast-cake. That is less effort than washing and the yeast will be vigorous and healthy.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline morticaixavier

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Re: choosing a yeast for my first Barleywine
« Reply #18 on: December 14, 2011, 10:04:27 AM »
If you are pitching onto the yeast cake very soon after racking the other beer off of it you should not have any worries. I have done this with good results on several occasions.
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Offline majorvices

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Re: choosing a yeast for my first Barleywine
« Reply #19 on: December 14, 2011, 10:10:04 AM »
I agree, totally wouldn't worry about washing this year, especially i it is only a 2nd generation. There are theories out there to why you should not just pitch the entire cake, but on a practical level my experience is you just won't notice a difference. Now, if you were picthing the entire yeast cake on a low gravity beer you might. And you certainly will start having problems after multiple generations, but on a fresh, single gen picth you will absolutely be fine.
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Offline majorvices

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Re: choosing a yeast for my first Barleywine
« Reply #20 on: December 14, 2011, 10:11:28 AM »
BTW: I would guess that 1/2 of the cake would be plenty for the batch you are talking about. No need to pitch the entire thing.
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Offline bo

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Re: choosing a yeast for my first Barleywine
« Reply #21 on: December 14, 2011, 10:21:35 AM »
I usually remove a little of the cake out and save it for another batch. Then pitch right on the remaining yeast.

Offline Al Equihua

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Re: choosing a yeast for my first Barleywine
« Reply #22 on: December 14, 2011, 04:35:37 PM »
wow thats enough info to me ant pitch it directly, thanks to all... i'll save a a bit for a future starter!,
 i love this AHA forum!
Al Equihua