doomXsaloon
Well-Known Member
Can't see what you are posting. I get this:
thanks for letting me know..
I'll fix it @ home later...it's a video of Conan goin crazy in the carboy...on my facebook brew page (south mountain brew)
Can't see what you are posting. I get this:
yup, me too:Can't see what you are posting. I get this:
no, but they do cold-crash. the point is still valid, as he was talking about what was going in to secondary (i.e. the clarified beer coming out of primary). so whether going into secondary or a can, i believe his estimate was still valid.
your point about there being 5-10 ml of slurry, and your conservative estimates, is a compelling one.
anyone here got a hemocytometer and a can of HT?
yup, me too:
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maybe your sharing settings are such that one needs to be friends or fans of your brewery's page before we can view the video?
FB isn't a good platform for sharing videos. do let us know if you put it on youtube or vimeo. sounds like a good one!
Wow. Almost makes me want to buy a 6 gallon glass carboy just to watch fermentation
Any thoughts on how Conan would do in a session ipa? I am planning to harvest some conan and it seems a shame to only use it for a single DIPA!
I worry the yeast flavors would be too strong in a lighter beer, or that the high attenuation may leave me with a thin beer...
Thanks!
No, it doesn't specifically make things dry when it goes down, sweetness is still there.
I watch that video of Conan and have never seen that happen in the probably 50 starters of conan I've made over the past 8 months. It's just cloudy the whole time, even if not on a stir plate, and it never clumps up like that. Wonder why.
Isn't it possible that the yeast reacts and looks different in a starter wort vs the wort from your beer? Seems pretty likely to me.
Has anyone tried top-cropping this yeast? I normally top-crop instead of washing...wondering if the krausen sticks around long enough to top crop?
isn't clumping more a function of the wort, and not the yeast?
isn't clumping more a function of the wort, and not the yeast?
Not sure if this is in veganbrewer's blog (which is down now) or if I copied it from this thread, but I saved this to my notes:Forgive me if I've missed any of the below information in the thread, but this is my first yeast harvest attempt and I have a few questions. Since I was hooked up with a four-pack of Heady I figured this would be a good time to try this.
A buddy recommended starting with 2 C (473 ml) of 1.040 so that is what I did. I started the harvest on Friday night and am shaking the flask as frequently as possible. I built a stir plate but still haven't worked out the delicate balance between magnet strength, fan strength and fan distance from the stir bar.
1) Since it has been a few days since I started, should I go ahead and step up or wait until this step slows down? In the past 24 hours there has been pretty significant foaming when I shake the flask.
I did that and then I had visible yeast the next day (the 5th day after harvesting).Depending on the age of the yeast, it could take anywhere from 1 day to 4 for you to see any signs of fermentation. It may be difficult to see signs of life at this point, so I recommend waiting at least 4 days and then proceeding to the next step regardless of whether you see signs of fermentation or not.
A frequent problem reported at this stage is lack of visible fermentation. I tell everyone to raise the temp to 70-75 degrees, shake hard, and let it sit 24 hours. At that point, the yeast usually kicks into action and you might see some yeast rafts in the middle of the wort and a tiny bit of krausen.
Not sure, but you will see a layer of yeast, not specks. Hopefully it's not something bad.2) Yesterday when I got home from work there were three or four white specks of something floating on the surface. After shaking the flask the specks settled on the bottom and have stayed there. Might this be yeast, or am I growing something else?
The steps I did are here. I copied this from veganbrewer's site, so I didn't come up with that, but it worked. After I got to my last step, I boiled then cooled some water, crashed the starter, poured off some of the liquid, split it up between 3 jars and topped with the boiled/cooled water for storage in my fridge.3) It will probably be a few weeks before I am ready to brew anything with this, so what should my steps be to continue to grow the yeast to split it up to brew several batches? I know I could wash the yeast after a fermentation, but I've never done that and I figure let's try to learn one new thing at a time.
Don't decant unless you have to to fit it into your vessel. I fit all the steps into a 2L flask until I got to the last 1700 ml step, so I crashed and decanted before that step.4) When I do step this up, let's say to 1 L, do I add the existing wort/yeast to 1 L, or do I account for the fact that I already have 473 ml of wort and add 527 ml? Or do I decant and just add the slurry to 1 L of wort? Since Conan doesn't flocculate well decanting doesn't sound like the best move.
This yeast is crazy! It was bubbling like mad when I got home yesterday. I added 1 L of fresh wort and by bedtime it was bubbling away again. When I got up this morning I gave it one quick little swirl and it immediately foamed out of the top of the flask.
I don't know if I've missed it in the past, but I've never seen a starter work like this one has. I can't wait to brew something with it. I'm normally a bucket guy but I think I'm going to pull out a carboy so I can watch.
yes, def do the carboy...spectacular show!! go back a few pages to my video!
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