Author Topic: Wyeast 1968 - Wow  (Read 946 times)

Offline yso191

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Wyeast 1968 - Wow
« on: May 22, 2013, 09:54:48 AM »
Wow this yeast is flocculant!  I started this starter last night and got up to this this morning.  I'm also impressed with how well that little stir bar works!

http://s787.photobucket.com/user/yso191/media/IMG_0194_zpsf7ee27b1.mp4.html

I couldn't get the short video to post here so I just linked to photobucket.  Is there a way to post video?
« Last Edit: May 22, 2013, 09:59:08 AM by yso191 »
Steve

Offline a10t2

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Re: Wyeast 1968 - Wow
« Reply #1 on: May 22, 2013, 12:25:56 PM »
There's a button for embedding Flash, but as far as I can tell it's either broken or disabled for security reasons.

That's some healthy looking yeast!
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Offline Three

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Re: Wyeast 1968 - Wow
« Reply #2 on: May 22, 2013, 12:58:55 PM »
Very awesome!  I had the same "WOW" reaction the first time I used it as well.  I have been using this in a lot of my brews and love it.

What are you brewing?

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Offline yso191

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Re: Wyeast 1968 - Wow
« Reply #3 on: May 22, 2013, 02:27:03 PM »
Very awesome!  I had the same "WOW" reaction the first time I used it as well.  I have been using this in a lot of my brews and love it.

What are you brewing?

An IPA on Friday.  This is my second time using this yeast, but the first time I didn't have time to do a yeast starter so I used to smack packs and didn't get to see the show.
Steve

Offline Joe Sr.

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Re: Wyeast 1968 - Wow
« Reply #4 on: May 23, 2013, 07:08:34 AM »
This is my current favorite non-Belgian yeast.  It flocculates like a beast.

I had a starter where I turned off the stir plate, decanted, and added fresh wort.  I had trouble getting the stir bar to break up the settled yeast when I turned it back on.  The starter was almost like a liter of yogurt.
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Offline kylekohlmorgen

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Re: Wyeast 1968 - Wow
« Reply #5 on: May 23, 2013, 08:43:38 AM »
REALLY enjoyed the flavor profile of this yeast in a Mild a did last year.

I did a Diacetyl rest because I've heard it can floc early and leave some diacetyl behind. With a healthy fermentation of a lower gravity beer, that meant starting the temp rise at about the 36 hour mark!

How's the IPA?
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Offline Slowbrew

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Re: Wyeast 1968 - Wow
« Reply #6 on: May 23, 2013, 11:32:58 AM »
I use 1968 in several of my recipes.  It works great, cleans itself quick and I've never had any diacetyl issues with it.

Paul
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