HOoT_oWL
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- Apr 14, 2017
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Hi all,
I Brewed an ESB yesterday with 1968. The day before I made a 2L starter from a pack of 1968 ESB yeast.
When the wort was fully chilled(64 F) I went ahead and pitched the yeast into the 11 gallons of wort (1.060). I stirred gently and commenced siphoning the wort into 2 fermentors.
Last night I started thinking: Did all the yeast settle to the bottom and end up in the waste at the bottom??? or maybe just in the last fermenter filled? (I was battling the sludge with the siphon to get as much as I could at the end)
I wake up this morning to the 2nd fermenter really pumping out CO2 and and the 1st filled not really doing much but is off-gassing a little.
Do I need to make an hour round trip drive to go get another 1968 pack?
-OR-
Can I make a starter with my stir plate from the pumping wort??
-or-
should I just throw some US-05 in to get the cell count up?
Or-
should I mix the beers?
or-
just watch and wait?
Also- how long do I have, if it is in fact short on yeast, before I starting getting stress flavors?
THANKS for any and all help, cheers
I Brewed an ESB yesterday with 1968. The day before I made a 2L starter from a pack of 1968 ESB yeast.
When the wort was fully chilled(64 F) I went ahead and pitched the yeast into the 11 gallons of wort (1.060). I stirred gently and commenced siphoning the wort into 2 fermentors.
Last night I started thinking: Did all the yeast settle to the bottom and end up in the waste at the bottom??? or maybe just in the last fermenter filled? (I was battling the sludge with the siphon to get as much as I could at the end)
I wake up this morning to the 2nd fermenter really pumping out CO2 and and the 1st filled not really doing much but is off-gassing a little.
Do I need to make an hour round trip drive to go get another 1968 pack?
-OR-
Can I make a starter with my stir plate from the pumping wort??
-or-
should I just throw some US-05 in to get the cell count up?
Or-
should I mix the beers?
or-
just watch and wait?
Also- how long do I have, if it is in fact short on yeast, before I starting getting stress flavors?
THANKS for any and all help, cheers
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