Mongzilla
Well-Known Member
Hi everyone.
In the next couple of weeks, I will be attempting a heavy gravity beer (target original gravity 1.085). This beer will be produced by a partial mash technique.
For such a heavy beer I have read it is recommended to produce a starter, to have enough yeast to ferment the beer completely. Below is the description of how I will produce my starter, and I would like to know if I'm approaching it in the correct way.
Yeast to be used: White labs, Abbey ale yeast, WLP530.
Step one: Tate yeast vial from fridge, leave 24 hours too warm to room temperature.
Step two: Boil 650 mL of water, adding half a cup of liquid malt extract. Gently boil for 15 min (aiming for an original gravity of 1.040)
Step three: Clean and sanitise, container and tinfoil lid.
Step four: When wort is at appropriate pitching temperature add to container and pitch yeast, and shake vigourously to aerate.
Step five: Allow yeast fermentation 24 hours, and a height of fermentation pitch into beer wort.
So is my procedure okay or is there any other things I should do.
I also heard if I allow my yeast to ferment, storing fridge for 24 hours, decant liquid above the base layers and the correct temperature add more starter wort. The starter will have double the strength.
Should I have a go at doing this for such a heavy beer, and also is it worth looking at washing my yeast after primary fermentation to use again. Or will the yeast be no good due to the beer being brew been of such high gravity.
Thanks for your help.
In the next couple of weeks, I will be attempting a heavy gravity beer (target original gravity 1.085). This beer will be produced by a partial mash technique.
For such a heavy beer I have read it is recommended to produce a starter, to have enough yeast to ferment the beer completely. Below is the description of how I will produce my starter, and I would like to know if I'm approaching it in the correct way.
Yeast to be used: White labs, Abbey ale yeast, WLP530.
Step one: Tate yeast vial from fridge, leave 24 hours too warm to room temperature.
Step two: Boil 650 mL of water, adding half a cup of liquid malt extract. Gently boil for 15 min (aiming for an original gravity of 1.040)
Step three: Clean and sanitise, container and tinfoil lid.
Step four: When wort is at appropriate pitching temperature add to container and pitch yeast, and shake vigourously to aerate.
Step five: Allow yeast fermentation 24 hours, and a height of fermentation pitch into beer wort.
So is my procedure okay or is there any other things I should do.
I also heard if I allow my yeast to ferment, storing fridge for 24 hours, decant liquid above the base layers and the correct temperature add more starter wort. The starter will have double the strength.
Should I have a go at doing this for such a heavy beer, and also is it worth looking at washing my yeast after primary fermentation to use again. Or will the yeast be no good due to the beer being brew been of such high gravity.
Thanks for your help.