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Author Topic: Confessions of a Yeast Abuser  (Read 5191 times)

Offline denny

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Life begins at 60.....1.060, that is!

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Offline HoosierBrew

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Re: Confessions of a Yeast Abuser
« Reply #1 on: April 06, 2016, 01:29:25 pm »
That's very cool, Denny. Good to know I'm not the only one who's gone down that road. I agree that it's important to know the rules thoroughly before you break them. Lots of experience helps you break the rules with a good chance of success. Glad it turned out nice.
Jon H.

Offline 69franx

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Re: Confessions of a Yeast Abuser
« Reply #2 on: April 06, 2016, 01:33:11 pm »
+1
Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)

Offline Stevie

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Re: Confessions of a Yeast Abuser
« Reply #3 on: April 06, 2016, 01:35:20 pm »
I hate making starters. I see them as another chore on level with cleaning kegs, fermenters, or bottles. I prefer to make my starters 5 gallons at a time and repitch. This requires some pre-planning, but at least I get a keg full of beer out of it.

Offline tommymorris

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Re: Confessions of a Yeast Abuser
« Reply #4 on: April 06, 2016, 01:36:05 pm »
Glad to read that. I think I under pitched my current lager.  It too was 2.5 gallons. I did a 1.5L starter for 12 hours planning to pitch at high krausen. I tried to cold crash a few hours  and decant. It didn't work I poured out about half the liquid and I think a lot of yeast decanting. It took 48 hours to show a small krausen. I'm hoping for good beer.

narvin

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Re: Confessions of a Yeast Abuser
« Reply #5 on: April 06, 2016, 01:38:03 pm »
You need help  :)

Offline denny

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Re: Confessions of a Yeast Abuser
« Reply #6 on: April 06, 2016, 01:39:14 pm »
You need help  :)

Indeed...on many levels!
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline dls5492

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Re: Confessions of a Yeast Abuser
« Reply #7 on: April 06, 2016, 02:13:56 pm »
enjoyed it very much. Thanks for sharing. I have a confession, I have abused yeast also. I am glad I am not alone any more.  ;)
David S.
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And the Lord is the Spirit; and where the Spirit of the Lord is, there is liberty. II Cor. 3:17

Offline zwiller

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Re: Confessions of a Yeast Abuser
« Reply #8 on: April 06, 2016, 02:31:20 pm »
+1 Nope; you're not alone and my beers do not suffer. 

Denny, I guess I was wrong to assume you would always have a constant supply of fresh yeast since it is named after you...  Don't you have some sort QC thing to do regularly to make sure it's up to snuff?  ;D
Sam
Sandusky, OH

Offline denny

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Re: Confessions of a Yeast Abuser
« Reply #9 on: April 06, 2016, 03:11:01 pm »
+1 Nope; you're not alone and my beers do not suffer. 

Denny, I guess I was wrong to assume you would always have a constant supply of fresh yeast since it is named after you...  Don't you have some sort QC thing to do regularly to make sure it's up to snuff?  ;D

Yeah, I brew beer!  I only get yeast once or twice a year...almost everything I use is out of date.  But since I almost always make a starter, it doesn't matter much.  This was kind of a "how far can I push it?" thing.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Iliff Ave

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Re: Confessions of a Yeast Abuser
« Reply #10 on: April 06, 2016, 03:35:28 pm »
I abust yeast regularly and love my results. It's the only thing that I pretty much ignore advice on for the types of beers I brew. Very surprised that my lager yeast abuse has created such fine beers IMHO...
« Last Edit: April 06, 2016, 03:38:03 pm by goschman »
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

RPIScotty

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Re: Confessions of a Yeast Abuser
« Reply #11 on: April 06, 2016, 04:37:07 pm »
+1 Nope; you're not alone and my beers do not suffer. 

Denny, I guess I was wrong to assume you would always have a constant supply of fresh yeast since it is named after you...  Don't you have some sort QC thing to do regularly to make sure it's up to snuff?  ;D

Yeah, I brew beer!  I only get yeast once or twice a year...almost everything I use is out of date.  But since I almost always make a starter, it doesn't matter much.  This was kind of a "how far can I push it?" thing.

Are you buying in bulk or repitching?

Offline klickitat jim

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Re: Confessions of a Yeast Abuser
« Reply #12 on: April 06, 2016, 05:29:35 pm »
I abust yeast regularly and love my results. It's the only thing that I pretty much ignore advice on for the types of beers I brew. Very surprised that my lager yeast abuse has created such fine beers IMHO...
I fear I qualify as a yeast abuser do to abandoned stirplates, and pitching entire 1L starters, even to "It" beers.

Offline Hooper

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Re: Confessions of a Yeast Abuser
« Reply #13 on: April 06, 2016, 08:09:24 pm »
I think dumping a 66F starter into 45F wort is yeast abuse...but like throwing our kids in that cold water...after the shock they will probably thrive anyway...
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Offline Pricelessbrewing

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Re: Confessions of a Yeast Abuser
« Reply #14 on: April 06, 2016, 10:43:06 pm »
+1 Nope; you're not alone and my beers do not suffer. 

Denny, I guess I was wrong to assume you would always have a constant supply of fresh yeast since it is named after you...  Don't you have some sort QC thing to do regularly to make sure it's up to snuff?  ;D

Yeah, I brew beer!  I only get yeast once or twice a year...almost everything I use is out of date.  But since I almost always make a starter, it doesn't matter much.  This was kind of a "how far can I push it?" thing.

The longest I've gone on old yeast successfully was about 10 months. I recently attempted a 27 month old vial I "found" in my fridge. It was propped up in a small starter @ 1.020 and pitched into a half gallon of cider. The cider had major THP. Definitely got some brett in there.