Author Topic: Color pickup from dark beer yeast slurry  (Read 742 times)

Offline kylekohlmorgen

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Color pickup from dark beer yeast slurry
« on: May 22, 2013, 11:54:24 AM »
I've got a Dubbel fermenting away and want to harvest slurry for a Tripel/BGS-type beer.

The Dubbel is dark for style (28 SRM by BeerSmith).

Will the yeast slurry from the Dubbel give any appreciable color to the Tripel?
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Offline denny

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Color pickup from dark beer yeast slurry
« Reply #1 on: May 22, 2013, 12:07:44 PM »
Maybe a bit.  I'm about to do something similar, so I'll know soon.
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Offline a10t2

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Re: Color pickup from dark beer yeast slurry
« Reply #2 on: May 22, 2013, 12:35:44 PM »
If you can, just let it settle out in the fridge for 2-3 days. Then you should be able to decant nearly all the beer.
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Offline snowtiger87

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Re: Color pickup from dark beer yeast slurry
« Reply #3 on: May 22, 2013, 01:39:03 PM »
Are you gonna wash it? That should get a lot of the dark color out.
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Offline denny

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Color pickup from dark beer yeast slurry
« Reply #4 on: May 22, 2013, 02:56:56 PM »
Are you gonna wash it? That should get a lot of the dark color out.

I'm.  I took some pf the slurry and put it in a starter on a stir plate.  I'll decant when it's done.
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Offline saintpierre

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Re: Color pickup from dark beer yeast slurry
« Reply #5 on: May 22, 2013, 03:47:31 PM »
I dont think their is going to be much color change. Just thinking assuming a quarter gallon of 17 SRM slurry into 5 gallons on fresh wort at 4.5 SRM yields a net 5.0 SRM beer. Maybe I'm thinking too simplistic  :-\
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Offline mabrungard

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Re: Color pickup from dark beer yeast slurry
« Reply #6 on: May 22, 2013, 04:38:59 PM »
I observed a color change in a beer I racked onto darker beer yeast cake.  It can happen.
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Offline kylekohlmorgen

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Re: Color pickup from dark beer yeast slurry
« Reply #7 on: May 23, 2013, 05:55:12 AM »
Are you gonna wash it? That should get a lot of the dark color out.

I'm.  I took some pf the slurry and put it in a starter on a stir plate.  I'll decant when it's done.

I like using fresh slurry because it means I don't have to do a starter (if the timing is right).

The Dubbel might not be finished this weekend anyway, so I'll probably have to harvest, decant, store, and make a starter in another week or two.

I'm okay with it: its the Schelde strain from Wyeast (3655-PC) and it smells really nice!
@southhousebrew

Indianapolis, IN

Recipes, Brett/Bacteria Experiments:
http://southhousepilotbrewery.blogspot.com/