Author Topic: Let's Discuss Dry Yeast  (Read 3784 times)

Offline Saccharomyces

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Re: Let's Discuss Dry Yeast
« Reply #165 on: November 22, 2021, 11:28:57 pm »
S-23 is definitely a lager strain and definitely on the far side of the Frohberg cultures.

Offline fredthecat

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Re: Let's Discuss Dry Yeast
« Reply #166 on: November 23, 2021, 12:40:45 am »
S-23 is definitely a lager strain and definitely on the far side of the Frohberg cultures.

i know it's just commentary on observations you've made, but if you ever even combined your thoughts on particular yeasts in an excel file, that would be read by many i believe.  :)

Offline Saccharomyces

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Re: Let's Discuss Dry Yeast
« Reply #167 on: November 24, 2021, 09:42:10 pm »
I am just one set of data points.  That being said, I threw out brewing log books that spanned over 20 years during a recent move.   That was before I decided to take the hobby back up in the second half of 2020.  All of my notes are in those log books.

Offline TXFlyGuy

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Re: Let's Discuss Dry Yeast
« Reply #168 on: November 24, 2021, 10:55:53 pm »
I am just one set of data points.  That being said, I threw out brewing log books that spanned over 20 years during a recent move.   That was before I decided to take the hobby back up in the second half of 2020.  All of my notes are in those log books.

Yes, each one of us is but a single data point. But the data points are still valid.
Sounds like you "de-cluttered". When in doubt, throw it out.
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Munich Helles - 1st Place
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English Porter - 3rd Place

Offline Saccharomyces

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Re: Let's Discuss Dry Yeast
« Reply #169 on: November 24, 2021, 11:05:07 pm »
Yes, each one of us is but a single data point. But the data points are still valid.
Sounds like you "de-cluttered". When in doubt, throw it out.

In my case, I was trying to make moving easier because I was in transitional stage of my of life.  How much stuff is a person willing to continue to move. Although, I will honest by saying that that information would be valuable today.  There are things I have forgotten.
« Last Edit: November 26, 2021, 04:56:57 pm by Saccharomyces »

Online Wilbur

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Re: Let's Discuss Dry Yeast
« Reply #170 on: November 25, 2021, 04:41:55 pm »
Yes, each one of us is but a single data point. But the data points are still valid.
Sounds like you "de-cluttered". When in doubt, throw it out.

In my case, I was trying to make moving easier because I was in transitional stage of my of life.  How stuff is a person willing to continue to move. Although, I will honest by saying that that information would be valuable today.  There is things I have forgotten.
You might like a rocket book. It's not as nice to write on as normal paper, but it can digitize your notes and allow you to easily upload them to the cloud. After you upload them you can wipe the sheet clean and reuse it. I started doing it because my notes were never where I wanted them to be.

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Offline RC

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Re: Let's Discuss Dry Yeast
« Reply #171 on: November 29, 2021, 10:04:46 pm »
I have recently tapped four lagers that I made with (dry) Diamond lager: marzen, vienna, pre-pro, and American. I finally tried this yeast after all the talk on this forum about how great it is. Mash pH's (measured at room temp) ranged from 5.53 - 5.61 and flameout pH's ranged from 5.21 - 5.30. The OGs ranged from 1.047 - 1.057 and each beer got two sachets, rehydrated.

I had high hopes but I am not as impressed as everyone else seems to be, at least on the initial, dry pitch. They are solid, enjoyable beers, but there is a distinct tartness to them that I do not care for and that I do not get from S-189 or 34/70. I am rather annoyed by this tartness.

I am hoping the harvested slurry makes a less tart lager.

Offline fredthecat

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Re: Let's Discuss Dry Yeast
« Reply #172 on: Today at 02:18:41 am »
I have recently tapped four lagers that I made with (dry) Diamond lager: marzen, vienna, pre-pro, and American. I finally tried this yeast after all the talk on this forum about how great it is. Mash pH's (measured at room temp) ranged from 5.53 - 5.61 and flameout pH's ranged from 5.21 - 5.30. The OGs ranged from 1.047 - 1.057 and each beer got two sachets, rehydrated.

I had high hopes but I am not as impressed as everyone else seems to be, at least on the initial, dry pitch. They are solid, enjoyable beers, but there is a distinct tartness to them that I do not care for and that I do not get from S-189 or 34/70. I am rather annoyed by this tartness.

I am hoping the harvested slurry makes a less tart lager.

appreciate the note. i too am trying it for the first time, it'll be a long while before its ready though. i actually only used one sachet as it was 18litres (~4.5gallons) and about 1.045 gravity

Offline TXFlyGuy

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Re: Let's Discuss Dry Yeast
« Reply #173 on: Today at 03:24:32 am »
Regarding Diamond, and a harvested slurry...

Just pitched 2 qts into 11 gallons of wort. The slurry was in a gallon glass jug, and was harvested ten days ago.

I decided to "feed it" with some sterile wort (big mistake). The bottle was shaken up, and left to sit for a few minutes on the counter. Shook it again a few minutes later, and I had a full blown volcano on my hands. Yeast was bubbling out of the bottle under pressure. A more accurate description is the yeast was spraying out of the bottle. Had to immediately pitch the yeast as it was out of control.

This is probably the 10th or maybe 12th generation. I have lost track.
« Last Edit: Today at 03:26:18 am by TXFlyGuy »
Bluebonnet Brewoff 2021 Winner:
Munich Helles - 1st Place
Oktoberfest   - 1st Place
English Porter - 3rd Place